Mom’s Best Easy Pot Roast recipe shows you how to make a moist, tender beef pot roast with gravy from scratch on the stove top, oven or slow cooker. A delight.
Stove Top Pot Roast
Ken, being the meat and potatoes man that he is, will, more often than not, ask me to make stove top pot roast. Not surprising, right? Simple and delicious. Nothing fancy.
Put this home-town, old-fashioned pot roast with mashed potatoes, carrots or corn with my homemade gravy in front of my husband and he’s one happy camper! Such a well-rounded meal. What’s not to love?
Mom’s best easy stove top pot roast is called that for good reason. Many recipes are passed down from generation-to-generation, and this stove top pot roast recipe is definitely one of them. Inherited from my mom, this dish was so easy and satisfying, I considered it a gift.
Memories are the storybook of our lives. Growing up, I considered Sunday dinners very special because Mom mostly served her stove top pot roast. What a treat it was. We always looked forward to sitting around the table getting caught up on family affairs, while enjoying this hearty meal.
I carried on that tradition with my late husband who adored beef pot roast. We took our time savoring ever bite, while having, long intimate conversations. It was delightful!
Mom’s best easy pot roast was also one of the first meals Ken and I ate together. What a memory that was! The night was cool, but the conversation was warm and the food was so good. We wanted that evening to never end! Many anniversary meals have been Mom’s easy pot roast.
This stove top pot roast recipe is an old reliable that guarantees a hearty, meaty meal that’s loved by many. Needless to say, Ken was surprised I hadn’t posted it earlier. Well, here it is, and I share it with pleasure.
Making old-fashioned pot roast on your stove top could not be easier. Mom’s best easy pot roast is the ultimate definition of comfort food. It’s like a warm hug.
So tender and brimming with flavor, this is one stove top beef pot roast you’ll be proud to serve your family often.
Tuck this delightful beef pot roast recipe in your back pocket, and get ready to make the most perfect stove top pot roast ever!
Cooking long and slow economical cuts of beef is key to producing the most tender, flavorful irresistible beef roast.
The act of pot roasting or braising a beef roast could not be any simpler. Simmering the beef roast is key. NEVER rigorously boil it.
Mom’s best easy stovetop pot roast is so tasty, it’s the perfect family meal and ideal and will wow a crowd! When the topic of conversation is largely about how wonderful the beef roast was, you know dinner was a success!
And the best part all? You don’t have to spend a fortune to impress your guests. As I said, it can be made with inexpensive beef cuts.
Buying a good size beef roast at a reasonable price is totally possible. Cost efficient and melt-in-your mouth tender, beef roast is an all round win win!
Stovetop Pot Roast and Gravy
Making stovetop pot roast and gravy was a labor of love for my grandmother and mother, and it became one of mine too! So easy to make, it’s definitely a love that requires little labor.
Choosing a leaner beef roast may require additional fat or butter to halt it from becoming totally dry. Who wants that?
You can transform the cheapest cuts of beef into a restaurant quality beef pot roast. Slow roasting or braising is the best method of preparing a fall-apart pot roast. And it’s done by slow-cooking it on the stovetop or in a slow cooker.
Moist and juicy, this stovetop pot roast is simply divine!
Pot Roast Recipe
To sear or not to sear? Many pot roast recipes call for searing. The old adage that browning a beef pot roast is required to lock in all the juices is simply not true. What searing really does is add beef flavor and color to the gravy or sauce. That’s it!
If you haven’t the got time nor the inclination to brown the beef, not to worry. Without searing, Mom’s Best Easy Stove Top Pot Roast will still turn out brilliantly!
So, cover your ears, mom. I no longer feel the need to sear! No one can tell the difference between her pot roast and mine. Believe me, I asked. I can hear grandma’s voice in my mind saying to me, “A pot roast would not be a pot roast without searing! Have you lost your mind”?
I’ll admit, I first grappled with it at first. Then it dawned on me that I hadn’t heard a single complaint or criticism about my no-sear method.
Actions speak louder than words, and seeing family and friends eagerly eating my non-seared pot roast was proof enough.
If grandma had known what I know now, she could have skipped the searing and saved herself a bit of time.
However, if you’re a big believer in searing, then go for it! Dry the roast with paper towel before adding it to the hot oil as this will help reduce splattering.
Before adding raw beef pot roast to the saucepan, over medium to medium-high heat, make sure the oil shimmers or a drop of water flicked in it dances.
Have the lid handy to prevent the oil from spitting, as you don’t want to get any hot oil on your skin.
Silicone oven mitts are wonderful to have while searing.
Sear for a few minutes and lean the beef pot roast against the sides of the pot to brown on all sides if you can.
When the searing process is finished, simply add the broth to the pot, then you’re ready for the next step in following this terrific pot roast recipe.
Moist Slow Cooker Roast Beef
Believe it or not, chicken broth is the secret to making a most moist slow cooker roast beef. Although that may sound kind of strange, don’t knock it until you’ve tried it.
The gravy is lighter and the pot roast will taste fantastic!
Sure, vegetable and beef broths work well. But my experience has taught me that chicken broth is better tasting.
Chicken broth miraculously brings out all the flavors of this super moist slow cooker roast beef.
If you’ve experienced otherwise, tell me about it in the comments below. I can’t wait to hear about it. That’s how we learn different things, right?
Recipe for Pot Roast
A recipe for pot roast starts by purchasing a nice size beef roast.
Roast beef refers to a chunky hunk of beef that’s in the shape of a square, rectangular-ish or sometimes cylindrical.
Whichever pot roast you choose, overall, the shape does not matter.
Beef roasts range in size from 1 to 10 pounds. That means you can feed a family of 2 or a multitude of people.
How much roast beef is enough per person?
Butchers generally recommend buying extra as people’s consumption can vary. And you can create some incredible dishes with leftovers.
Buy a little more than needed as it won’t go to waste. That’s been my experience anyway.
When buying a boneless roast beef, on average most people will consume between 6 and 8 ounces per meal. This can be easily calculated at the time of purchase.
If buying a bone-in beef roast, allocate 12 ounces per person.
When calculating the amount, keep in mind it’s based on a raw, uncooked cut of roast beef.
Common Beef Pot Roast Cuts
- chuck roast
- chuck eye
- boneless blade pot roast
- boneless bottom blade pot roast
- top blade pot roast
- boneless cross rib pot roast
- seven bone roast
- shoulder steak or roast
- arm steak or roast
Beef brisket is an expensive cut of beef typically cooked on a barbecue or smoker, but makes for an amazing pot roast too. Brisket is located near the chest of a cow, and has enough fat to make a pot roast melt-in- your-mouth tender.
That being said, brisket is expensive and therefore is not my top choice for this beef pot roast recipe. Incredible results can be achieved with a chuck roast or any of the other cuts listed at a fraction of the price.
Why spend extra money on a beef pot roast if you don’t have to?
What you want is a tender, flavorful pot roast that doesn’t cost and arm and a leg, and will exceed everyone’s expectations at the same time!
Crock Pot Roast with Cream of Mushroom Soup
The days of making a crock pot roast with cream of mushroom soup are still alive and well and for one good reason: it tastes amazing!
Condensed soups made their arrival in stores in 1897 (if you can believe that?) and onion soup mix first appeared in 1958. Many were delighted these items blended so well together, and took advantage of the convenience.
The concept of condensed soups was definitely revolutionary for their time, and is still a popular option to this day. Likely always will be.
Growing up, this meal showed up on our plates often, as it was one of my mother’s favorite recipes. After long winter days of playing in the snow, my sister and I were greeted with this warm and comforting dish.
There was a time when my husband cooked beef pot roast with onion soup mix and condensed soup. This magical concoction consisted of 2 cans of condensed mushroom soup, a package of onion soup mix and 1 ½ cups of milk or water.
Generously poured over a mountaintop of a seared (or not) beef pot roast and cooked long and slow on the stove top or in a crock pot.
This crock pot roast with cream of mushroom soup recipe is one you can count on. Convenient and economical, making it is a pleasure and the results are so rewarding!
Slow Cooker Pot Roast Onion Soup Mix
Without onion soup mix is fine, but with it, it’s divine! 😉
Slow cooker pot roast made with onion soup mix was a long-standing tradition of my grandmother and mother’s, and Ken and I proudly carry that on today.
Any comfort food that takes us back in time has got to be good, and this stove top pot roast with onion soup mix is one fine example.
When Ken knew I was making slow cooker pot roast with onion soup mix, he’d jump right in to help. It’s one of his favorites. He’d pour the onion soup mix over the roast and toss it in the slow cooker. Nothing to it. But he would think his efforts were a big deal. Ladies, do you know what I’m talking about?
When the mood for beef strikes you, give this slow cooker pot roast onion soup mix recipe a try. The outcome never disappoints!
How to Slow Cook a Roast in the Oven
Once you know how to slow cook a roast in the oven, you might wonder why you didn’t learn this years ago.
A lesson learned well is worth it’s weight in gold. Being a teacher in my former life, knowledge is power, and the same goes for cooking. Knowing how to slow cook a roast in the oven, slow cooker or stove top is valuable.
The roasting pan has been the standard way of making a delicious, juicy pot roast in the oven. And it never disappoints!
Dutch Oven Pot Roast Recipe
If you’re looking to make an exquisite pot roast, I urge you to give this Dutch oven pot roast recipe a try.
The Dutch oven was the original slow cooker and is perfect for braising inside the oven. Described as a heavy, usually enameled cast iron pot with a lid, it will maintain and distribute heat evenly.
Dutch ovens are made of ceramic or bare cast iron and easily go from the stovetop straight into the oven.
And they’re ideal for searing meat at high temperatures followed by cooking or braising for long periods of time at lower temperatures.
Although Dutch ovens can be costly, if you do a lot of braising or frequently make soups and stews, they’re worth the expense.
For the best pot roast you’ll ever make, the Dutch oven is the perfect vessel.
Juicy Pot Roast in Oven
Mom’s Best Easy Stove Top Pot Roast recipe is definitely something to get excited about. You’ll be amazed just how juicy this pot roast is.
First, season the beef roast in a well-oiled heavy bottomed pot or Dutch oven. Brown the roast over medium to medium-high heat.
Once the oil shimmers or a drop of water flicked in it dances, add the roast.
Sear the roast on all sides, then cover it for a few minutes to get it nice and brown.
Lean the beef roast against the side of the pot to try and darken all sides as best you can.
Add 1 to 2 cups of a liquid like red wine, broth, canned tomatoes or canned condensed soup. Any if these will work beautifully and will give you a terrific gravy.
This oven roast, slow cooker or stovetop pot roast with gravy is so simple to put together, you’ll wonder what took you so long to try it!
Stove Top Pot Roast Recipe
All that’s required in following this stove top pot roast recipe is covering, simmering and time. Between 2-½ to 3 hours, to be specific.
Slow Cooker Roast Beef and Gravy
There’s no getting away from it, this slow cooker roast beef and gravy is simply outstanding. If you want fall-apart, melt-in-your mouth tender roast beef, LOW and slow is the way to go; about 8 hours.
How long do you cook a beef roast at 325?
Ideal oven temperature for a beef pot roast is 325 degrees and will cook in the oven between 2-½ to 3 hours or a half-hour per pound.
And the vessel you choose to cook the pot roast or beef roast comes down to a Dutch oven or roasting pan. Both will work and work well. Guaranteed.
Easy Slow Cooker Pot Roast
If you’re looking to make a super moist, easy slow cooker pot roast with or without vegetables, then look no further. You’ve arrived! This is one simple recipe you will never regret making.
And simple doesn’t even begin to cut it.
Slow Cooker Pot Roast Recipe
Beef slow cooker meals are the ultimate convenience and this slow cooker pot roast recipe is done by following these easy steps:
If you so desire, brown or sear the beef first either on the stovetop or inside the slow cooker (it may have a searing function).
After searing, sauté onions for a few minutes and add garlic for thirty seconds before placing inside the slow cooker.
Deglaze the pan used for browning, and add the mixture to the meat in the slow cooker.
Adjust cooking liquid by about half if using a slow cooker.
Choose LOW setting on the slow cooker as cooking a beef roast on HIGH heat can cause the meat to become overcooked and very stringy.
Add vegetables the last hour of cooking, if desired. My close friend Julie does this as it saves her having to clean extra dishes. Excellent point and makes perfect sense! Not me though. I LOVE cooking vegetables separately.
Adjust seasonings to taste before serving this tender and flavorful slow cooker pot roast.
Ingredients in Mom’s Best Easy Stove Top Pot Roast
- beef roast
- chicken broth
- garlic powder
How to Cook a Pot Roast
Rinse and pat pot roast dry with paper towel.
Sprinkle with a teaspoon or so of salt and pepper.
Same goes for the garlic powder (I always add extra because I can’t get enough of it!).
Sprinkle all over the roast, then press or rub the seasoning using your hands.
Next, sear the roast.
In a large, heavy-bottomed saucepan, place oil over medium to medium-high heat until it shimmers or a drop of water flicked in it dances.
Try and use a deep pot to reduce the oil from splattering.
Place roast in one side of the pot and it should sizzle right away. Do not let go of the roast yet. Lift it up and down a few times, until it no longer sticks to the bottom of your pot.
Then let go and allow the roast to brown without moving it; a few minutes per side. Make sure each side of the roast has browned; even the ends!
Lean the roast up against the side of the pot if you have to!
Once browned on all sides, add a carton of chicken broth and sliced onions.
Add carrots if you wish. Ken usually prefers to add them near the end or do them separately with some butter. It is up to you.
Cover roast and simmer between 3- ½ to 6 hours.
Roast will be fork-tender and will fall apart.
Additional vegetables of your choice can be added the last 15-30 minutes of cooking time.
Do not stress about overcooking this roast. If the roast is cooked, it’s okay to throw the carrots in and cook the roast for another 15 to 20 minutes.
Toss in some potatoes if you wish. I usually make mashed potatoes separately as they go perfectly with the gravy.
Now for my favorite part: the gravy!
In a small bowl or cup, combine water and cornstarch.
Stir until dissolved. Set aside.
Remove roast from pot, and place it on a plate or serving platter.
Again, the roast will likely fall apart, so be careful when removing it.
Remove strings or net that holds the roast together, and allow it to rest while making the gravy.
For smooth gravy, strain leftover juices and return the fluid back in the pot. If you don’t mind pieces of onion in the gravy, straining is not necessary.
Turn the temperature on the stove up to medium-high.
Bring remaining juices to a boil and add the cornstarch mixture.
Using a whisk, stirring constantly.
Reduce temperature to simmer and stir regularly until gravy thickens.
Season with salt and pepper.
Taste the gravy before removing it from the stove.
After at least 5 minutes, if gravy doesn’t thicken to your liking, mix in a little more cornstarch and water in a small bowl or cup and add it to the gravy.
Whisk while simmering and wait a few more minutes.
The amount of cornstarch will depend on the size of the roast, and the amount of drippings.
Mix a /4 cup of cornstarch with 2-3 tablespoons of water, and have it ready beside the gravy. Use about half and wait. If not enough, add the other half. You won’t need more than that.
Having this cornstarch mixture on standby saved me from having to make it while in the middle of doing everything else.
Serve with mashed potatoes and carrots, corn or anything else your heart desires!
Beef Gravy from Scratch
Making beef gravy from scratch is easier than you think. Once the roast is cooked, beef gravy starts with the beef drippings sitting at the bottom of the pan. Sometimes there are more drippings than others.
Not to worry.
Over medium-high heat, stir in 2 cups of beef broth or a combination of the broth and red wine to your drippings and scrape up those amazingly flavorful browned bits from the bottom of the pan.
There are two ways of making gravy:
- Reduce and cook down the liquid, au jus or pan jus. Simply simmer the juice with the lid off until the desired results are reached.
- Use flour or cornstarch to make a classic gravy.
Add salt and pepper and/or a splash of cream, wine or vinegar and season to taste. For a rustic-style gravy, serve as is or strain for a silky smooth sauce.
Combine equal amounts of flour & soft butter, OR cornstarch & cold water, makes a smooth mixture. Gradually stir into simmering sauce; bring to a boil, stirring until thickened (Note: 1 tablespoon cornstarch or flour thickens 2 cups liquid).
- Substitute a ½ cup beef broth with red wine. Before adding broth to pan, pour in wine, stirring and scraping up all those brown bits.
- Cook over high heat to reduce by half; about 2 minutes.
- Add 1-½ cups beef broth and finish making your pot roast.
- Add a few fresh sprigs of thyme or rosemary to beef broth while simmering. No need to chop the herbs as the leaves will fall off the stem as the gravy cooks. Remove all stems before serving though.
- Add 2 tablespoon of butter to the completed gravy to add rich flavor. Sounds crazy, I know, but it will make a huge difference.
- Add chunks of vegetables for the final 45 minutes, if desired.
- Skim fat from gravy or sauce, if necessary or desired. Frankly, I leave it in for the flavor.
- Season with salt and pepper to taste.
Pot Roast Temperature
Pot roast temperature (internally) should be at least 145 degrees and allowed to rest between 10-15 minutes before serving.
How to Make Ahead, Store and Reheat
Preparing a pot roast the day before is super easy and tastes even more delicious than eating it the day of.
Keep the pot roast in the saucepan you cooked it in or place into an oven-safe baking dish complete with all pan juices or braising sauce. Cover and keep refrigerated until needed.
When ready to reheat, cover the entire oven-safe pan with tinfoil and heat in a 325 degree oven for 30 minutes or set at 350 degrees for about 25 minutes.
My preference is the lower temperature. My friend prefers the higher temperature. In my opinion, 25 degrees isn’t going to to make much of a difference.
I promised her I would mention the higher temperature option anyway. Mission accomplished!
My gran baked all of her beef pot roasts at 325 degrees, so I followed her lead. Some things I will never change and this is one of them. Either way, this pot roast will deliver and the smiles will be living proof!
As always, it’s a pleasure telling you about my recipes. Drop me a line any time. I enjoy reading the comments. Bye for now!
Mom's Best Easy Pot Roast
- large saucepan
- 4-6 pounds pot roast we use rump roast
- 3-4 tablespoons olive oil or another vegetable oil
- 1 carton (32 oz) chicken, beef or vegetable broth (I prefer chicken broth)
- garlic powder
- 1 medium onion, sliced or diced
- carrots, peeled, sliced
- 2-3 tablespoons cornstarch
- 1-2 tablespoons water
- Pull out and measure all the ingredients.
- Rinse and pat roast dry with paper towel. Sprinkle with a teaspoon each of salt and pepper, if desired. The same goes for garlic powder. I add extra because I love it. Sprinkle all over the roast.
- Press or rub seasonings with your hands. Next, sear the roast.
- In a large, heavy-bottomed saucepan, over medium-high heat, place oil in pan and heat until it shimmers or a drop of water flicked in it dances. Try and use a large pot that is deep to reduce the oil from splattering. Place roast on one side of the pot. The roast should sizzle right away. Don't let go of the roast yet. Lift it up and down a few times until the roast does not stick to the bottom of the pot. You'll be glad you did this. Then let go and leave the roast to brown, without moving it, a few minutes per side. Make sure each side of the roast is browned, even the ends! Lean the roast up against the side of the pot if you have to!
- Once roast is brown on all sides, add a carton of chicken broth.
- Add carrots and sliced onions at this point. Ken usually prefers to add them near the end or do them separately with some butter. It's up to you.
- Cover roast and simmer between 3-½ to 6 hours. Roast should be fork-tender and just fall apart. Add any vegetables you desire for the last 15-30 minutes of cooking time. Do not stress about overcooking this roast. If roast is cooked, it's okay to throw the carrots in and cook the roast for another 15 to 20 minutes. Throw in some potatoes, if desired, although I usually make mashed potatoes separately, as they go perfectly smothered in gravy.
- Now for my favorite part: the gravy. In a small bowl or cup, combine water and cornstarch. Stir until dissolved and set aside. Remove roast from pot and place on a plate or serving platter. The roast will likely fall apart, so be careful when removing it. Remove any strings or net holding the roast together, and allow it to rest while making the gravy. Strain the juices left in the pot if you wish, although I never do as I like the gravy with the onion bits in it. For a smooth gravy, strain the juices and return the fluid back into the pot. Turn the temperature on your stove to medium-high. Bring remaining juices to a boil and add the cornstarch mixture. Using a whisk stir constantly. Reduce temperature to simmer and stir regularly until gravy thickens. Season with salt and pepper. Taste gravy before removing it from the stove. After 5 minutes, If gravy doesn't thicken to your liking, mix up a little more cornstarch and water in a small bowl or cup and add it to the gravy. Whisk while simmering and wait a few more minutes. The amount of cornstarch will depend on the size of the roast and the amount of drippings. I wish I could be more exact about the cornstarch and water. Suggest mixing a ¼ cup of cornstarch with 2-3 tablespoons of water and place it on standby beside the gravy, so you won't have to make the mixture while in the middle of preparing everything else. If not thick enough, add the other half. You won't need more than that. Serve with mashed potatoes and carrots, corn or anything else you desire! Enjoy!