Momma’s Pot Roast is fork tender, full of flavor, and perfect every time. The secret to success is cooking it low and slow and baking it in a cast iron dutch oven.
The Secret Behind This Recipe
Momma taught me the trick to cooking tender pot roast. She said to simmer the beef and onions in broth before adding the veggies to the mix. If you stew everything at once, the beef will be tough.
I know this is true because I didn’t listen to Momma and found out the hard way she was right.
It couldn’t be easier to make this dutch oven pot roast, but it takes a long time to cook. Low and slow…as they always say. Of course, I get in a hurry about half way through and worry ’cause the beef isn’t loosening up. Patience is key!
How to Make Momma’s Pot Roast
Basically all you do is put some beef and onions in a medium dutch oven, (ad) add some stock, then let the oven work its magic for 4 hours. It’s that easy.
The only hard part comes later when you cut up the carrots and potatoes. I hate peeling those little devils. Here comes the sassy stuff…sometimes I don’t. Sometimes I wash them really well and cut them up just like they are.
The good stuff is in the skin anyway. At least, that’s what somebody told me. Besides, once those potatoes and carrots start cooking in the beef stock, you can’t tell if it took two hours to peel them or not.
What Type of Roast Should I Choose?
One important note here. The roast will only be as good as the cut of beef you choose. Momma always chose a rump roast, so that’s what I use.
I’ve tried everything else…from sirloin to chuck, but I’m sticking with the rump. After all, Momma knows best.
Making the Gravy
To make the gravy, remove the meat and all of the vegetables. Place them in a large bowl or baking dish. Add 2 tablespoons of cornstarch to 2 tablespoons of water in a small dish. Stir until lump free.
Add the cornstarch slurry to the drippings in the dutch oven. Stir over medium heat until it thickens. Add 1/2 cup of milk or half and half cream and stir well. You can also add water or beef stock if you don’t want creamed gravy.
Slice the meat and place it on a platter with the veggies. Smother with gravy and serve. You can also return the meat and veggies to the dutch oven and serve it straight from the pot if desired.
More One Pot Meals
If you love the idea of cooking everything in one pot, try these recipes…
Momma's Pot Roast
*See notes in blog post for detailed tips, photos and instructions.
- 3 lb. rump roast
- 32 oz. carton beef stock
- 1 sweet onion quartered
- 6 large carrots roughly cut
- 6 red skinned potatoes roughly cut
- 2 Tbsp. corn starch
- ¼ cup half & half
- salt & pepper to taste
- Preheat oven to 325 degrees.
- Pour beef stock into medium dutch oven. (ad)
- Salt and pepper roast.
- Add rump roast to center of dutch oven.
- Cover and bake at 325 degrees for 4 hours.
- Check liquid while cooking to make sure there is enough to keep roast from scorching. Add water if needed.
- Take roast out of oven, and move to one side of pot.
- Add onions, carrots and potatoes. Cover and continue baking for 1 hour or until veggies are done.
- Remove roast and veggies from dutch oven and place on a serving platter. Carve roast into slices.
- Mix cornstarch with a little water until smooth. Add to liquid in dutch oven and whisk until a gravy forms.
- Add half & half and stir. Add salt & pepper if needed.
- Pour gravy over roast and veggies. Serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition info is an auto generated estimate.
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