Mom’s Best Easy Pot Roast recipe shows how to cook a moist, tender beef pot roast with gravy from scratch on stove top, oven or slow cooker.
Stove Top Pot Roast
More often than not, Ken will ask me to make stove top pot roast. Not surprisingly, Ken is a meat and potatoes man. Nothing fancy.
Just a plain old fashioned pot roast on top of the stove with mashed potatoes, carrots or corn and my homemade gravy.
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 is no different. Inherited from my mom, this dish was so easy and fulfilling to make, I considered it a gift.
The tradition was carried on starting with my late husband adored this beef pot roast recipe.
Mom’s best easy pot roast was also the first meal 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!
This stove top pot roast recipe is one of Ken’s favorites and he found it odd it wasn’t posted for the world to see. Well, here it is and I share it with pleasure.
Making old fashioned pot roast on your stove top could not be more satisfying. 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 each and every time.
Tuck this delightful beef pot roast recipe in your back pocket and get ready for the most perfect stove top pot roast you’ll ever make!
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 easier.
By simmering the beef roast, the work is done, with little clean up.
Mom’s best easy stove top pot roast is so tasty, it’s the perfect family meal and ideal for a crowd!
When the topic of conversation is largely about how wonderful the beef roast was, you know it was a success!
And best part of all is that you don’t have to spend a fortune to impress your guests as it can be made with inexpensive beef cuts!
Those words are music to my husband’s ears!😉
Buying a good size beef roast at a reasonable price is totally within the realm of possibility.
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 and requires little labor.
They could magically transform the cheapest cuts of beef into a restaurant quality beef pot roast like no other.
Stovetop slow roasting or braising is the best method of preparing a fall apart pot roast that is simply divine!
Cheap cuts of beef hugely benefit from long, slow cooking times on the stovetop, in your oven or in a slow cooker.
Choosing a leaner beef roast may require additional fat or butter to halt it from becoming totally dry.
And who wants that?
Moist and juicy stovetop pot roast and gravy never gets old.
Pot Roast Recipe
Let’s talk searing as it applies to this and any other pot roast recipe.
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.
If you haven’t the got time or inclination to brown your beef, not to worry as the results of making Mom’s Best Easy Stove Top Pot Roast will still turn out brilliantly!
Cover your ears, mom. I no longer feel the need to sear! No one can tell the difference between her pot roast recipe and mine and believe me I asked.
I can hear grandma’s voice in my mind saying, “A pot roast would not be a pot roast without searing! Have you lost your mind”?
I’ll admit, I first grappled with it. Should I sear or not? Back and forth. Sear, no sear. 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 witnessing my family and friends eagerly eating my non seared pot roast was proof enough.
If grandma had known what I know now, she would have happily skipped the searing step too.
Regardless, if you’re a big believer in searing, then go for it!
Before adding raw beef pot roast to your saucepan, make sure the oil shimmers or a drop of water flicked in it dances, over medium to medium high heat.
Dry the roast with paper towel before adding it to the hot oil as this will help reduce splattering.
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 your pot to brown as many sides as you can.
When the searing process is finished, simply add the broth to the pot, then you’re ready for the next step of making this terrific pot roast recipe.
Moist Slow Cooker Roast Beef
Believe it or not, chicken broth is the secret to making the most moist slow cooker roast beef you’ll ever make. Although that may sound kind of strange, don’t knock it until you’ve tried it.
The gravy is lighter and your pot roast tastes fantastic.
Sure, vegetable and beef broths work well. My experience has taught me that chicken broth yields a much better tasting result.
Chicken broth miraculously brings out all the flavors of this super moist slow cooker roast beef.
If your experience has been otherwise, tell me about your journey in the comments below. I can’t wait to hear them!
Recipe for Pot Roast
A recipe for pot roast starts with purchasing a nice sized 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 recipe you choose, overall, the shape matters not.
Beef roasts range in size from 1 to 10 pounds and therefore has the potential of feeding a multitude.
How much roast beef is enough per person?
Butchers generally recommend buying extra as people’s consumption can vary. Not to mention you can create some incredible dishes with leftovers.
Buy a little more than needed as it won’t go to waste.
When buying a boneless roast beef, on average everyone will consume between 6 and 8 ounces per meal. This can be easily calculated at 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 people’s expectations!
Crock Pot Roast with Cream of Mushroom Soup
Those days of making a crock pot roast with cream of mushroom soup are still alive and well and for good reason.
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. The magical concoction consisted of 2 cans of condensed mushroom soup, a package of onion soup mix and 1 1/2 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.
Without onion soup mix is just fine. But with it is divine.
When the mood for beef strikes you, here it is in all its glory!
A crock pot roast with cream mushroom soup recipe that is an absolute pleasure to make and is so rewarding!
Slow Cooker Pot Roast Onion Soup Mix
This slow cooker pot roast onion soup mix recipe can be described as a warm hug on a cold day!
Sometimes my husband would blanket the pot roast in onion soup mix, bake it in the oven or toss it in the slow cooker.
Beef itself is neutral tasting and needs help. Onion soup mix adds incredible flavor and the way of doing it couldn’t get any easier.
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.
Like your best friend, Mom’s Best Easy Stove Top Pot Roast is such a trustworthy and reliable meal you can depend on.
How to Slow Cook a Roast in the Oven
Once you learn how to slow cook a roast in the oven, life just got easier!
A lesson well learned is worth it’s weight in gold. Being a teacher in my former life, knowledge is power and that includes cooking. Knowing how to slow cook a roast in the oven, slow cooker or stove top is super valuable.
The standard roasting pan has always been a beautiful way to produce a delicious juicy pot roast in your oven each and every time. It will not disappoint.
Dutch Oven Pot Roast Recipe
This Dutch oven pot roast recipe is so exquisite, it’s fit for royalty!
A Dutch oven is the original slow cooker and is perfect for braising inside your oven. Described as a heavy, usually enameled cast iron pot with a lid that will maintain and distribute heat evenly.
Dutch ovens are made of bare cast iron or simply ceramic.
These pots easily go from the stove top straight into your oven. 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, they’re worth the expense if you do a lot of braising or make a lot of soups and stews.
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 your beef roast in a well oiled heavy bottomed pot or Dutch oven. Brown roast over medium to medium high heat.
Once oil shimmers or a drop of water flicked in it dances, add the roast.
Allow each side of your beef roast to sear and cover for a few minutes to get nice and brown.
Lean the beef roast against the side of your pot to try and darken all sides as best you can.
Add 1-2 cups of a liquid like red wine, broth, canned tomatoes or canned condensed soup. Any combination will work beautifully and will evolve into a gravy that will astound you!
An oven roast, slow cooker or stovetop pot roast and gravy that is so simple, you’ll wonder what took you so long to try it!
Stove Top Pot Roast Recipe
All that’s required for any stove top post roast recipe is covering, simmering and time. Between 2 1/2 to 3 hours to be specific.
Slow Cooker Roast Beef and Gravy
They don’t call it the slow cooker for nothing! If you want fall apart, melt in your mouth tender roast beef, LOW and slow is the way to go when making this slow cooker roast beef and gravy; 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 your oven between 2 1/2 to 3 hours.
And the vessel you choose to cook your pot roast or beef roast comes down to a Dutch oven or roasting pan. Both will work and work well.
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! If beef pot roast is your thing, this is one simple recipe you’re going to fall in love with and will never regret making.
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 your stovetop or inside the slow cooker if it has a searing function.
After searing, saute 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 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 in the last hour of cooking, if desired. My close friend Julie does 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’m crazy about it).
Sprinkle all over the roast then press or rub the seasoning using your hands.
Next, sear your 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 oil 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 your roast to brown without moving it; a few minutes per side. Make sure each side of the roast is brown, even the ends!
Lean the roast up against the side of the pot if you have to!
Once browned son all sides, add a carton of chicken broth and sliced onions.
Add the 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 1/2 to 6 hours.
Roast will be fork tender and just 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 roast is cooked, it’s ok 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 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 into your pot. Straining is not necessary if you don’t mind the gravy having pieces of onions in it.
Turn the temperature on your stove up 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 the gravy before removing it from your stove!
If gravy doesn’t thicken as you would like (after at least 5 minutes), 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 your roast and the amount of drippings.
Mix 1/4 cup of cornstarch with 2-3 tablespoons of water and have it ready beside your 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!
Enjoy! An old fashioned pot roast on your stove top is beyond delicious!
Beef Gravy from Scratch
Once the roast is cooked, beef gravy from scratch starts with the beef drippings sitting at the bottom of the pan. Sometimes you have more drippings than other times.
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 your pan.
There are two ways of making this delightful gravy:
- Reduce and cook down the liquid, au jus or pan jus. Simply simmer the juice with the lid off until the desired result is 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 rustic style, 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 boil, stirring until thickened (Note: 1 tablespoon cornstarch or flour thickens 2 cups liquid).
- Substitute 1/2 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 1-1/2 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 I guarantee 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 and my close friend likes it higher. I doubt the 25 degree difference matters that much.
I promised her I would mention the higher temperature option. 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!
Mom's Best Easy Pot Roast
Mom's Best Easy Pot Roast recipe shows how to cook a moist, tender beef pot roast with gravy from scratch on stove top, oven or slow cooker.
- 4-6 pounds pot roast we use rump roast
- 3-4 tablespoons olive 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
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, even though I add extra because I love it. Sprinkle all over the roast and press or rub seasonings with your hands. Next, sear your 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 oil splattering. Place roast on one side, in 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 will be glad you did this. Then let go and leave your roast to brown, without moving it, a few minutes per side. Make sure each side of the roast is brown, 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 and sliced onions. Add carrots at this point. 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 1/2 and 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 ok 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. Your roast will likely fall apart so be careful when removing it. Remove any strings or net holding the roast together and allow 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 stove! If your gravy doesn't thicken to your liking after at least 5 minutes, 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 your roast and the amount of drippings. I wish I could be more exact about the cornstarch and water. Suggest mixing a 1/4 cup of cornstarch with 2-3 tablespoons of water and place it on standby beside your 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!
pot roast on top of stove
stove top pot roast recipe
stovetop pot roast and gravy