The Pot Roast My Mom Always Made

A nostalgic 1970s pot roast recipe made the way my mom always did — seared chuck roast, water, onions, and slow oven braising with carrots and potatoes.

The Pot Roast My Mom Always Made 

Some meals stay with you not because they were fancy or complicated, but because of how they made the whole house feel while they cooked. This pot roast is one of those meals for me. It was a family favorite — not something we had all the time — but when my mom made it, the day seemed to slow down. The smell of beef gently cooking with onions filled the house and lingered in a way that settles into your memory, long after the meal itself is over.

Back then, pot roast didn’t come with a long list of ingredients or special techniques. My mom browned a chuck roast, set it in the pot with onions and water, added a little Kitchen Bouquet, and let the oven do the rest. Carrots and potatoes went in later, once the meat had time to soften. No broth, no wine, no herbs — just patience and a low oven. The result was tender beef, simple vegetables, and a pan of rich, brown juices that somehow tasted like more than the sum of its parts.

This is the pot roast my mom always made — the one I still picture when I think about comfort food. If you grew up in the 1970s, or were raised by someone who cooked that way, this will feel instantly recognizable.  And if you didn’t, it’s a small window into a time when dinner didn’t need a recipe with a lot of ingredients, it just needed to time and some love.

I only snapped a few photos of the finished plate — this was one of those meals I made to eat, not photograph. It wasn’t until afterward, when I tasted how good it was, that I realized it needed to live here on the blog.

Enjoy!

Ingredients

This pot roast uses a short, familiar list — the kind of ingredients many kitchens already had on hand in the 1970s.

• Chuck roast (3–4 pounds)
  This cut was made for slow oven cooking. It starts firm and turns meltingly tender with time.

• Salt & black pepper
  Season generously. This is where most of the flavor comes from.

• All-purpose flour
  A light dusting helps with browning and gives the cooking liquid body later.

• Vegetable oil or shortening
  Very old-school, very effective for a good sear.

• Onion
  Cooked right in the pot, becoming soft and sweet as the roast braises.

• Water
  Not broth. This was how many home cooks did it — simple and reliable.

• Kitchen Bouquet
  Just a small amount for color and depth. It’s subtle but important.

• Carrots & potatoes
  Added later so they stay tender, not mushy.

How to Make This Pot Roast

This is a quiet recipe. Nothing rushed. Nothing complicated.

Start by seasoning the chuck roast generously with salt and black pepper, then lightly dust it with flour. Shake off any excess — you want just enough to help with browning.

Heat oil in a heavy Dutch oven over medium-high heat and sear the roast well on all sides. Take your time here. The deep browning is where the flavor comes from.

Once browned, remove the pot from heat. Tuck thick slices of onion around and slightly under the roast, then pour in enough water to come about halfway up the meat. Add a small amount of Kitchen Bouquet to the liquid.

Cover tightly and place in a 350°F oven. Let it cook undisturbed for about 2 hours.

After that time, remove the pot and nestle the carrots and potatoes around the roast. Season the vegetables lightly with salt and pepper. If the liquid looks pale, add a touch more Kitchen Bouquet.

Cover again and return the pot to the oven for another 1½ hours, or until the meat is fork-tender and the vegetables are soft.

Serve the roast sliced or broken into large pieces, with vegetables and plenty of the cooking liquid spooned over the top.

Kitchen Tips and Notes

• Don’t rush the sear. That deep browning matters more than any added seasoning.

• The liquid will look thin at first. That’s normal — it develops richness as it cooks.

• Chuck roast tells you when it’s done. If it resists the fork, it needs more time.

• This was never meant to be fancy. Resist the urge to add herbs, wine, or broth.

• Optional but classic: Thicken the cooking liquid on the stovetop with a simple flour-and-water slurry.

Just like my mom’s pot roast, some meals are about more than just ingredients — they’re about slowing down, filling the kitchen with comforting aromas, and savoring every bite. If you love simple, cozy dinners like this, you might also enjoy Sirloin Tips in Gravy or Braised Tuscan Chicken with Vegetables and White Beans — both are effortless, flavorful meals that make dinner feel special.

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Before You Start

• Use a heavy pot with a tight-fitting lid (such as a Dutch oven) — this was built for oven braising.

• Plan for time at home. This isn’t a set-and-forget slow cooker meal.

• Trust the process. This is a recipe that rewards patience, not precision.

• Expect your kitchen to smell incredible — that’s part of the experience.

 

 

 

Carne Guisada - Instant Pot and Oven/Stove Top Versions

This mouthwatering Carne Guisada has tender chunks of seasoned beef cooked in a luscious tomato-based sauce.  It's a fiesta in a bowl!

 Carne Guisada

Enjoy a wonder meal with this succulent Latin flavored stew.  Tender chunks of stew meat are cooked in a luscious tomato-based sauce that filled with onion, tomatoes, and Latin spices.  It's said that Carne Guisada is originally from Puerto Rico although there are many variations across Latin countries.  This is a very simple dish to make and it all cooks in one pot.

Serve it over a nice bed of rice along with tortillas for a great meal.  Any leftovers can be stuffed in to tortillas for soft tacos or rolled in to enchiladas.  The flavor is amazing and this dish is all about the sauce and the tender meat.  I made this in my Instant Pot and the meat was falling apart.  You can make this on the stove top or in the oven in a Dutch oven.  It will take you about 1 1/2 to make this start to finish so plan on making this on the weekend for Sunday dinner or even game day!

Enjoy!

What Ingredients do I need?

• 2 pounds of stew meat

• white or yellow onion

• cumin

• canned diced tomatoes 

• beef broth - low sodium

• olive oil

• dried oregano

• flour

Substitutions and Variations

• Vegetables - add potatoes and carrots

Kitchen Tips and Notes

• serve over steamed rice or mashed potatoes

• serve with tortillas or cornbread

• leftovers can be kept in a sealed container in the refrigerator for 3 days

• turn leftovers in to tostadas, tacos, enchiladas, or use in quesadillas

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Carne Guisada

serves 4-6

4 cloves garlic, minced
2 teaspoon cumin
2 teaspoon ground black pepper
1 teaspoon kosher salt
2 cups beef broth, low sodium
2 lbs beef stew meat, cubed
1 Tablespoon olive oil
1 teaspoon dried oregano
14.5 oz can diced tomatoes, with their juices
1/4 cup flour

1/4 cup water
1 large yellow or white onion, chopped

Pressure Cooker:

Turn your Instant Pot on sauté mode and add the olive oil to heat up.  Add 1/2 of the beef and brown on all sides.  Remove from the pot and set aside.  Continue to brown the remaining beef on all sides.  Hit the cancel button to turn off.  

Add in the onion, garlic, tomatoes, beef broth, cumin, salt& pepper, oregano and return the browned beef to the Instant Pot.  Place the lid on the pot and turn the vent knob to "seal".  Press the pressure cook button and set the time for 50 minutes.  When the time is up turn the knob to vent and allow the steam to release.  

In a small bowl mix together the flour and water until smooth.  Open the lid and turn on the sauté button again.  Once the mixture heats up to almost boiling add the flour/water mixture and stir in.  This will thicken the sauce.  Continue to boil on "sauté" for about 5 minutes until thickened.  

Serve over rice.

Oven/Stove Top:

If using the oven preheat to 325 degrees.  In a Dutch oven over medium high heat add the olive oil and heat up.  Add 1/2 of the beef and brown on all sides.  Remove from the pot and set aside.  Continue to brown the remaining beef on all sides.  Remove and set aside.

Reduce the heat to medium low and add the onions and saute until transparent.  Add in the garlic, return the beef to the pot and add in the cumin, salt & pepper, and oregano.  Stir to coat.  Add in the tomatoes, broth and bring to a boil.  Reduce heat to low and simmer for 1 hours or transfer to the oven and cook for 1 hour.  

In a small bowl mix together the flour and water until smooth. Stir the mixture in to the pot and boil on the stove top for about 10 minutes to thicken the broth. 

Serve over rice.

Winter Wonders: Wine Braised Short Ribs

Beef short ribs braised in a succulent red wine sauce, along with aromatic herbs and vegetables make for some heavenly comfort food!

 

Wine Braised Short Ribs

Some of the best comfort food you can make are these Wine Braised Short Ribs.  Cooked slowly in a rich red wine sauce transforms them in to fall-off-the-bone tender chunks of beef.  Serve them over mashed potatoes for a comforting meal worthy of company.  

We use a cooking method called braising for this dish.  Braising is a two fold cooking method that starts with searing (browning quickly) the meat and then slow cooking it in a liquid.  This gives you a deep levels of flavor and buttery tender meat along with a rich sauce. You can braise all cuts of meat, even chicken, but tougher cuts really benefit from this technique.   

To flavor the meat and the sauce even more I use the addition of  vegetables (Matignon) such as onion, celery, and carrots along with some herbs.  In some braises the solids are strained out of the sauce at the end of cooking.  In this method, called Braising a' la Matignon, you keep the vegetables in the sauce and they become part of the finished dish. It's soooo good!

I hope you are not intimidated by this cooking method.  It really is a simple and easy way to cook and it's perfect for those you love one-pot meals.  This is the perfect dish to make on a leisurely Sunday when using the oven or you could make this during the week using an Instant Pot.  Directions for both cooking methods are provided for you below.

Enjoy!

What Ingredients do I need?

• boneless or bone-in beef short ribs (English cut)

• flour

• olive oil

• carrots, celery, and onion

• garlic cloves

• tomato paste

• red wine - choose a wine that you would drink.  Merlot, pinot noir, cabernet, or even a red blend are good choices.

• beef broth (low sodium)

• fresh rosemary and thyme

• bay leaves

• Cornstarch (optional for thickening)

Substitutions and Variations

• Lamb shanks, veal shanks, beef cheeks, and pork shoulder all make solid substitutions here

Kitchen Tips and Notes

How long does it take to braise beef short ribs?

• Oven – 3 hours at 325 degrees Fahrenheit

• Stove – 2.5 hours

• Pressure Cooker – 50 minutes with a 10 minutes natural release

• Slow cooker – 8 hours on low, 5 hours on high

How to Braise Meat in 3 Simple Steps

1. Start by browning the meat you’d like to braise. In a Dutch oven set over medium-high heat, drizzle enough butter or olive oil, to coat the bottom of the pan, then sear each side of the seasoned meat until golden brown. Remove from the pan, and set aside.
2. Add your aromatics (onion, shallots, garlic, and spices), and then deglaze with stock, wine, beer, or even water. (The amount of liquid you use is up to you: as long as the meat is partially submerged you can always rotate during the cooking time.) Using a wooden spoon, scrape up all those brown bits—that’s called the fond and it will provide the delicious foundation for all the flavor you’re about to build—and stir into the braising liquid.
3. Season to taste, and bring to a boil until slightly reduced. Add the meat back into the pot, slap on a tight-fitting lid, and let it simmer away in a 325°F oven (the more consistent bet) or over a low flame on the stove for up to an hour.

Two cuts of short ribs

• Flanken:  In the flanken style of short rib, this thin cut, which is about 1/2 inch thick, goes across the bones so that each slice contains a few pieces of bone. This is a popular way to cut the short ribs if you’re going for a Korean barbecue kalbi-style result. Unless you’re shopping at an Asian grocery store, you most likely have to ask your butcher to cut these to order for you.
• English Cut:  The English style of short rib cuts between the ribs to separate them, leaving a thick piece of meat sitting on top of one piece of bone. These ribs can be left as is in one long piece or cut into smaller, approximately 2-inch long pieces. Boneless short ribs can sometimes be found, which mean that the meat is cut off the bones of an English-cut short rib.

More braised recipes:

Sirloin Tips and Gravy

Braciole

Herb Rubbed Flank Steak

Slow Cooker Classic Pot Roast with Garlic Thyme Gravy

Braised Chicken Breasts with Bell Peppers, Onions & Vinegar

Braised Tuscan Chicken with Vegetables and White Beans

Cajun Pot Roast

Mom's Famous Pot Roast

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Wine Braised Short Ribs

serves 4-6

8 boneless beef short ribs (or bone-in English cut, for more flavor)

kosher salt & fresh ground black pepper

1/4 cup flour

2 Tablespoons olive oil

3 large carrots, peeled and small diced

3 ribs of celery, small diced

1 medium yellow onion, peeled and small diced

5 cloves garlic, minced

1/4 cup tomato paste

2 cups red wine

2 cups beef broth (low sodium)

3 sprigs of fresh rosemary

7 sprigs of fresh thyme

2 bay leaves

Cornstarch 

Instant Pot Method:

Turn on the "sauté" setting on the instant pot to heat up.  Place the flour on a large plate.  Pat your short ribs with a paper towel to dry them.  Season all sides with salt & pepper, then dredge them lightly in the flour on both sides.  Shake off any excess flour.  Reserve the rest of the flour for later use.

Tie the fresh rosemary and thyme sprigs in to a bundle with some kitchen twine.  Set aside.

In the Instant pot that is on "sauté" add the olive oil and allow to heat.  When oil is hot sear the beef on both sides until well browned.  Remove to a a baking sheet.  Add another tablespoon of olive oil to the instant pot and add in the carrots, celery, and onion.  Season with salt & pepper and cook, stirring occasionally, until they are turning brown.  About 8-10 minutes.  Add the garlic and tomato paste and stir together and cook for 2-3 minutes.  Sprinkle 1 1/2 Tablespoons of the remaining flour over the vegetables and cook 1-2 minutes stirring constantly.  

Add the red wine, stirring to scrape up any brown bits that have accumulated on the bottom.  Add in the beef broth, bay leaves, rosemary/thyme bundle, and the beef short ribs.  Hit the "cancel" button.  Place the lid on and turn the knob to "sealing".  Hit the "pressure cook" button and adjust set the time to 50 minutes.  Once the cooking has finished allow the Instant Pot to release pressure naturally for 10 minutes then move the valve to venting to release any remaining pressure.  Remove the lid.  If the sauce is too liquid for your liking turn on the "sauté" setting, remove some of the liquid (1/2 - 1 cup) to a glass measuring cup and add 2 Tablespoons of cornstarch, whisking to combine.  Then add the mixture back to the pot and allow to simmer for about 5 minutes.  Remove the herb bundle and serve over mashed potatoes.  

Oven Method:

Preheat the oven to 325 degrees.

In a Dutch oven on the stove over medium-high heat, add in the olive oil. Place the flour on a large plate.  Pat your short ribs with a paper towel to dry them.  Season all sides with salt & pepper, then dredge them lightly in the flour on both sides.  Shake off any excess flour.  Reserve the rest of the flour for later use.

Tie the fresh rosemary and thyme sprigs in to a bundle with some kitchen twine.  Set aside.

Sear the beef on both sides until well browned.  Remove to a a baking sheet.  Add another tablespoon of olive oil and add in the carrots, celery, and onion.  Season with salt & pepper and cook, stirring occasionally, until they are turning brown.  About 8-10 minutes.  Add the garlic and tomato paste and stir together and cook for 2-3 minutes.  Sprinkle 1 1/2 Tablespoons of the remaining flour over the vegetables and cook 1-2 minutes stirring constantly.  

Add the red wine, stirring to scrape up any brown bits that have accumulated on the bottom.  Add in the beef broth, bay leaves, rosemary/thyme bundle, and the beef short ribs. Place the lid on tightly and place in the oven.  Cook for 3 hours.  Remove from the oven and remove the herb bundle.  If the sauce is too liquid for your liking remove some of the liquid (1/2 - 1 cup) to a glass measuring cup and add 2 Tablespoons of cornstarch, whisking to combine.  Then add the mixture back to the pot and simmer on the stovetop for about 5-10 minutes until thickened.  Serve over mashed potatoes.   

Date Night: Sirloin Tips and Gravy

Comfort food galore or Food of the Gods....you decide!  These Sirloin tips are simmered in the most succulent and saucy gravy that will have them begging for more.

Sirloin Tips and Gravy

We had a wonderful date night Friday night.   A stay at home (which we always do anyway these days during Covid) date night with a wonderful dinner, candlelight, wine, and smooth jazz.  This was a "turn off the TV" and let's have some fun kind of date night.  We haven't relaxed like that in quite a while.  To me date night calls for steak.  But one that's cozy, more like comfort food since it is still chilly here at night.  This Sirloin Tips and Gravy is the ultimate comfort food.  It's heavenly actually,  and it couldn't be easier or quicker to make.

Bite sized pieces of sirloin steak are seasoned and seared then simmered in the most heavenly beef gravy sauce spiked with red wine, rosemary & thyme, and garlic.  Served along side of rice, mashed potatoes, or noddles you have a dinner that is the food of the Gods!

Let's talk about the gravy for a minute.  This isn't you plain old everyday brown gravy.  No ma'am!  This is a decadent rich and thick saucy gravy filled with wine, onions, and spices.  THIS is what makes the dish AMAZING!   Don't skip the gravy, cause it's what this is all about.  Enjoy!

What Ingredients do I need?

• sirloin steak
• garlic powder
• onion powder
• chili powder
• paprika
• onion
• red wine
• beef broth
• olive oil
• dried thyme
• dried rosemary
• garlic
• butter
• Worcestershire sauce
• cornstarch

Substitutions and Variations

• Use NY strip steak or filet mignon as decadent alternatives.  
• Use white wine instead of red or leave out the wine if needed.
• Use shallots instead of onions
• Serve with egg noodles, mashed potatoes or rich.
• Serve with crusty bread to soak up all the sauces
• Add mushrooms along with the onions to the sauce

Kitchen Tips and Notes

• Stew meat would not work in this dish as it needs a long cooking time.

• This spice rub is great on fish, chicken, or pork.
• The sauce would be wonderful over pot roast, or make a version with chicken broth and white wine over pork roast.

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Sirloin Tips and Gravy

serves 4


1 ½ lbs. top sirloin steak
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
3 Tablespoons flour

3 Tablespoons olive oil

Gravy
1/4 cup dry red wine
1/2 cup diced yellow onion
3 cloves garlic, minced
2 cups beef broth
3 Tablespoons butter, separated
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons Worcestershire sauce
1/4 cup cold water + 3 tablespoons cornstarch

On a cutting board, cut steak into 1-inch cubes, trimming any large pieces of fat.  Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss.

Heat 3 Tablespoons of olive oil in a large skillet or dutch oven over medium-high heat. Add the sirloin, in batches if needed, and sear meat browning all sides about 1 - 1 1/2 minutes total.    The meat will not be cooked at this point.   Transfer to a plate. Repeat with remaining beef if necessary.

Reduce the heat to medium and add 2 TBS butter.   When melted add the onions. Cook until softened, about 5 minutes.  Add the wine and use a wooden spoon to scrape up any brown bits on the bottom of the pan.  Add the garlic and cook for 30 seconds until fragrant.  Add the beef broth, thyme, rosemary, onion powder, and garlic powder.  Bring to a boil.

In a small measuring cup add the cornstarch and the water, whisking to combine.  Whisk in the cornstarch into the hot gravy in a steady stream and stir.  All the gravy to come to another boil.  Then reduce your heat to medium-low.  Add back in the beef along with any accumulated juices.   Cook partially covered with a lid for 10 minutes, until beef is cooked through.  Remove the pot from the heat.  Stir in the remaining tablespoon of butter into the sauce.  

Braised Tuscan Chicken with Vegetables and White Beans

Common ingredients and simple preparation is the basis for this braise.  The results are a Tuscan Chicken dish that is loaded with flavor and brings you the comfort of home!

Braised Tuscan Chicken with Vegetables and White Beans

This chicken dish has hands down become my new favorite comfort food!  Braising is an easy way to cook chicken.  It cooks in a base of the most flavorful liquid that's seasoned just right!  Add in some carrots, celery, onion, and tomatoes as your fresh vegetables.  Cannellini beans are added to pump up the protein factor and to give more heartiness to the dish.  This is one AWESOME dinner.  The flavors just burst in your mouth and you will feel like you are in a little village in Italy!

Braising is a great technique to learn.  Lot of braises such as pot roasts are done in a dutch oven and cooked in your oven for several hours to allow the meat to become tender.  When doing chicken which doesn't require a long cooking period you can do a stove-top braise in about 30 minutes.  So you get all the home cooked comfort feelings from a wonderful braised dish, a one pot meal, and a dinner that's easy and quick.  Winner!!!

What Ingredients do I need?

• chicken
• carrot
• celery
• onion
• garlic
• white wine
• diced tomatoes
• chicken broth
• Italian seasoning
• cannellini beans

Substitutions and Variations

• Use chicken thighs instead of breasts
• Use bone in chicken pieces
• Use fresh tomatoes instead of canned
• Leave out the wine, just add more broth
• Use any white bean of your choice
• This can easily be turned into a Latin dish by altering the seasoning and the beans.

Kitchen Tips and Notes

• Searing the chicken first creates a nice brown presentation and keeps the chicken juicy on the inside.
• Flavor building with the carrots, celery, onion, garlic, wine, tomatoes, and seasoning all contribute to the fantastic flavor of this dish.
• Make sure to sinner the dish on low so that all the sauce does not boil away.
• Serve this with pasta, rice, or mashed potatoes.
• Spoon the luscious broth over the chicken and the pasta or other starch.
• Leftovers keep well in the refrigerator for 2-3 days.
• I wouldn't suggest freezing the dish as the bean will not freeze and reheat well.

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Braised Tuscan Chicken with Vegetables and White Beans

serves 4

4 boneless skinless chicken breasts

salt & pepper

3 Tablespoon olive oil, divided

2 medium carrots, sliced

2 stalks celery, sliced

1 medium onion, sliced

3 cloves garlic, minced

1/4 cup white wine

1 cup low sodium chicken broth

1 14 oz can diced tomatoes

1 Tablespoon Italian seasoning

1 14oz can cannellini beans, drained and rinsed

Salt and pepper your chicken on both sides and trim any fat or skin off the chicken.  Heat a large skillet over high heat.   Add 2 Tablespoon of olive oil and heat.  Add the chicken and sear on both sides 2 minutes each until browned.  Remove from the skillet to a plate.

Add the remaining 1 Tablespoon of olive oil, the carrots, celery and onion.  Reduce the heat to medium high and cook, stirring occasionally, until the vegetables are starting to soften, about 5-6 minutes.  Add the garlic and stir for 30 seconds.  Add the wine and deglaze the pan by scraping up the brown bits in the bottom of the pan.  

Return the chicken to the pan along with any accumulated juices, add the chicken broth, tomatoes and their juices, and Italian seasoning.  Bring to a boil and then turn the heat down, cover and simmer for 20 minutes.  Add the beans, cover and cook for an additional beans or until they hare thoroughly heated.  Serve.