Mama’s Simple Pot Roast
This version of Mama’s Simple Pot Roast is warm, comforting and so delicious!!
Mama’s Simple Pot Roast is one of those simple meals. The ones you crave for a Sunday meal. If you’re looking for something simple to make, Mama’s simple pot roast is it. One-pot meals are the best. If you’ve got some meat in the freezer, and some vegetables to use, then you’ve got to make mama’s simple pot roast. Even if you don’t follow the recipe exactly. We all know going to the store is limited these days with the Covid-19.
I hope you’ve had the chance to try pot roast already, this one might be a little different from the one you’ve tried, but this is my version. Mama’s version…It does vary from time to time depending on what’s available. But it’s a simple meal to make, and it’s so good! Pot roasts consist of a chunk of beef, slow-roasted in some liquid with vegetables.
In this meal I didn’t cook the meat with the potatoes, I decided to make mashed potatoes instead to go with them. I like to have some variety with my pot roast. In this recipe, it calls for beets. I used golden beets….the yellow ones. The beets give it a nice earthy flavor. The yellow beets are so pretty with the carrots and celery. If you don’t have them you could always substitute them for something else if needed. That’s what cooking is all about, improvising if you have to.
I can remember back when I was a child. Sunday dinners always contained some kind of meat, and I hated it! You see I never liked eating meat growing up. It wasn’t until my husband and I started to really get into cooking that I’ve explored eating it again, hence my love for vegetarian meals. My husband’s beef bourguignon (similar to this pot roast) and his BBQ ribs is what changed me a little. And maybe some cheeseburgers over the years too!!
So these days I’ll welcome a meal like this at any time. I think it really depends on how it’s cooked. Using fresh herbs and seasoning it just right can make a huge difference in the meat. So if you’re on the fence about certain things, maybe you just need to cook it a different way. Now I don’t feel the same about seafood. I have yet to explore that…….
But this meal is simple, with simple ingredients, ones you might already have. A meal you can just throw ingredients in a pot, and with time it turns into something amazing!! And these days with the Covid-19 we all need meals like this.
With this recipe, I cut my chuck roast in half. Why do you ask? Well, we are eating less meat right now. Conserving what we have. I put the other half in the freezer so I can make this meal again. It’s essentially 2 meals in one. And guess what, for our family, It turned out to be the perfect amount. So I challenge you to do the same. Unless you love living on lots of leftovers, which isn’t always a bad thing I guess……
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First you’ll want to gather your ingredients:
- 1-3 pounds of Beef Chuck Roast
- 1 onion sliced
- 2 cloves of garlic (leave whole)
- 4 washed and peeled carrots- (leave them whole but cut in half)
- 3 Golden beets (yellow ones) washed and peeled
- 3 stalks of celery (washed and cut in half)
- 2 bay leafs
- 1 handful of fresh parsley
- 4 cups of beef stock (We used better than bouillon-beef stock)
- vegetable oil (to brown your meat & veggies)
- salt & pepper
- 1 tablespoon of Dijon mustard
- fresh thyme
If your making Mashed potatoes you’ll need these ingredients as well:
- 2.5 pounds of potatoes
Mama’s Simple Pot Roast
Serving size: 4-6
Prep time 20 mins
Cook time 4-5 hours
Start by preheating your oven to 300 degrees then it’s time to prep your vegetables
Next you’ll want to brown your chuck roast.
I used a smaller chunk of meat only because I’m trying to conserve my supply. If your feeding a larger family feel free to use a larger amount.
Start by seasoning both sides with salt and pepper. Then add some vegetable oil to your pan on high heat. We want the pan to be hot so you can brown each side of your meat. Cook each side for 3 mins. When both sides have been browned remove the meat and put it on a plate.
Now you’ll want to give your veggies some color. Saute in the oil until softened and they develop some color.
Add each veggie and season as you go. Also add in 2 bay leaves.
Now push your veggies aside and add your meat back in.
Then add in a handful of parsley and 4 cups of beef stock. Then put a lid on it and place it in a 300 degree oven for 4-5 hours.
When your pot roast is done taste the broth. We also mixed in a tablespoon of Dijon mustard. Then season it with some fresh thyme, and salt and pepper. The Dijon mustard and the fresh herbs pairs nicely with the roasted beets.
We also made some mashed potatoes to go with it. Make sure to ladle some of that broth on top before you serve it. Mmm so good!! If you liked this recipe please share it with a friend! Thank you!!
More slow cooker favorites…….
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