My Grandma’s Old Fashioned Pot Roast
Sundays were always family day when I was just a kid. Mom would wake everyone up for Church and Sunday School in the morning. Quite often she’d get dinner ready early in the morning and put it in the oven so food would be ready when we’d return home. More often than not, she would make my grandmother’s old fashioned pot roast.
She’d sear the meat, add some water to keep it tender, place the veggies ’round the roast, then cover it and let it simmer while we went to Church. When we’d get home, the whole house smelled fabulous! That scent always reminds me of family Sundays at home.
A benefit to this recipe is you only use one pot – a dutch oven. Peel and cut your potatoes, carrots and onions. Over medium high heat, brown the vegetables in a couple tablespoons olive oil. Next, you sear your pot roast on both sides until browned.
Deglaze the pan with wine or water, and then return the roast to the pan. Add about 4 cups of beef broth, then add the vegetables and spices. Place the lid on the dutch oven and roast in a 275 degree oven for 3 to 4 hours.
The carrots and potatoes have a wonderful beefy flavor when you take them out of the pan. You can serve the meat au jus or create a gravy from the drippings. As a kid, I preferred au jus over gravy.
Mom would slice the roast and serve it up. I would pour the juice over both the meat and vegetables. My brother ate his with ketchup.
I don’t think I’ve ever made my grandma’s old fashioned pot roast on a day other than Sunday. Do you have a memorable Sunday meal that brings back your youth?
Old Fashioned Pot Roast
3 lb. pot roast
1 large sweet onion, peeled and quartered
1 package carrots, peeled and cut into 2-inch pieces
5-6 potatoes, peeled and quartered
1 cup dry red wine or water
32 oz beef stock
3 bay leaves
1 teaspoon thyme
1 teaspoon rosemary
Preheat oven to 275 degrees. Place dutch oven over medium high heat and add 2 tablespoons olive oil. Brown the onion until soft. Remove from pan and brown the carrots. Remove the carrots and lightly brown the potatoes. Remove the potatoes and add a bit more oil, if necessary.
On high heat, sear the pot roast on both sides for a minute or two. Remove the beef from pan. Slowly add 1 cup dry red wine to deglaze the pan. Add the meat back to the dutch oven and place the vegetables around the edges of the meat.
Pour 4 cups of beef broth to the pan so meat is halfway immersed. Place lid on dutch oven and cook in 275 degree oven for 3 to 4 hours. Remove from oven and let meat set for a few minutes before slicing and serving.
My grandma lived with us and also made this for Sunday dinner – but I had forgotten all about it. I am definitely going to be making this, so good on cold days. Thanks for bringing back a lovely memory for me.
Thank you for sharing YOUR memory (and recipe). I have a similar memory which also involved the after church and Sunday school aroma of beef roast. Can’t wait to try your recipe this TUESDAY when we are promised a huge snow storm. Stay cozy.
Wow, I grew up in Kansas with the same thing—-beef pot roast after church on Sundays. Then approximately
every other Sunday it was fried chicken! Sometimes I wish we were back in those “good ol’ days” when values
were solid and life was predictable! Thanks for sharing that!
I’ve been cooking Sunday dinner for my kids for the last 12 years. They’re all grown up but Sundays they make time for mom. I love it. I’ve been looking for a good pot roast recipe. I tend do overcook mine. I’m going to try your recipe this Sunday. Thank you for the recipe and your vivid memories.
Thanks so much for that recipe! While I eat much less beef, pork, more chicken, turkey and fish, and yes, totally beans with other stuff three to four days a week- I miss that wonderful combo.