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.

 

 

 

Pork Tenderloin Medallions in a Rich Mushroom Gravy

Tender pork tenderloin medallions cooked to perfection and smothered in a rich mushroom gravy make the perfect cozy, unfussy dinner as we head into a new year. Comforting, flavorful, and easy to make.

Pork Tenderloin Medallions in a Rich Mushroom Gravy 

As we head into 2026—and what’s already shaping up to be a cold winter—this is exactly the kind of meal I find myself craving. Nothing fancy, nothing fussy. Just my cast iron skillet on the stove, with something savory simmering away.  This is going to make dinner feel warm and cozy.  After a season full of celebrations and indulgence, I’m ready for food that’s comforting with little effort, and this pork tenderloin with rich mushroom gravy fits my mood perfectly.

This is a one pan wonder that fills the kitchen with a cozy aromas.  It’s a simple recipe that feels special enough for a quiet weekend dinner or a weeknight when you just want to slow things down a bit. The pork is cut into medallions and stays tender and flavorful, and the mushroom gravy—rich and velvety without a drop of cream—brings everything together in a way that feels deeply satisfying.

I served it with a restaurant style baked potatoes this time, but it is perfect with something that can soak up every bit of that gravy—creamy mashed potatoes, buttered egg noodles, or even some crusty bread warm from the oven. Add a simple green vegetable or a crisp winter salad, and dinner feels complete without feeling heavy. This is the kind of meal I crave as we settle into winter cooking again—comforting, unfussy, and meant to be enjoyed slowly.

Enjoy!

What Ingredients Do I Need?

This recipe uses simple, familiar ingredients that come together into something deeply comforting.

• Pork Tenderloin - Lean, tender, and quick-cooking, pork tenderloin is ideal for medallions. When sliced and lightly dredged, it stays juicy while developing a beautiful golden crust.

• All-Purpose Flour - Used twice in this recipe — first to lightly coat the pork for browning, and again to create a classic roux that thickens the gravy.

• Butter & Olive Oil - This combination gives you the best of both worlds: butter for flavor and olive oil to help prevent burning while cooking over higher heat.

• Mushrooms (Baby Bella / Cremini) - These mushrooms add deep, savory flavor and a hearty texture to the gravy. They hold up well to browning and bring that cozy, umami-rich base to the sauce.

• Garlic - A generous amount of garlic adds warmth and depth without overpowering the dish.

• Beef Broth - Using beef broth gives the gravy a richer, more robust flavor than chicken broth, especially when paired with mushrooms.

• Worcestershire Sauce & Soy Sauce - These two work quietly in the background, adding savory depth and complexity without making the gravy taste “saucy.”

• Dijon Mustard - Just a touch sharpens the gravy and balances the richness — you won’t taste mustard, but you’d miss it if it were gone.

• Beef Bouillon - A small amount boosts the savory flavor and helps the gravy taste slow-simmered, even though it comes together quickly.

• Dried Herbs & Spices - Paprika, thyme, oregano, parsley, and a pinch of red pepper flakes add warmth and subtle earthiness, rounding everything out.

Substitutions and Variations

This recipe is forgiving and easy to adapt based on what you have on hand.

Simple Substitutions

• No pork tenderloin? Boneless pork chops can work — just pound them to an even thickness so they cook evenly.

• Mushroom swap: White mushrooms work in a pinch, though baby bellas provide deeper flavor. A mix of mushrooms is also lovely.

• Beef broth alternative: Chicken broth can be used if needed, though the gravy will be slightly lighter in flavor.

• Soy sauce substitute: Use tamari or coconut aminos for a similar savory effect.

• Butter replacement: You can use all olive oil if needed, but the butter really adds richness and flavor.

Easy Variations

• Add Fresh Herbs: Finish the gravy with chopped fresh thyme or parsley for a brighter, fresher flavor.

• Onion or Shallot Addition: Sauté finely chopped onion or shallot before adding the garlic for extra depth.

• Extra Mushroom Lovers: Double the mushrooms for an even heartier, gravy-forward dish.

• Creamy-Style (Optional): If you prefer, you can stir in a small splash of heavy cream or half-and-half at the end — just note this changes the character of the gravy.

Kitchen Tips & Notes

• Don’t overcrowd the skillet. Cooking the pork in batches helps it brown properly instead of steaming.

• Let the pork rest. Tenting the medallions with foil keeps them warm and juicy while you finish the gravy.

• Brown the mushrooms well. Take your time here — golden mushrooms add depth and flavor to the entire dish.

• Whisk the broth in slowly. Adding it gradually helps prevent lumps and gives you a smoother gravy.

• Adjust the thickness to your liking. If the gravy gets too thick, add a splash of broth. If it’s too thin, let it simmer a bit longer.

• Taste before serving. With broth, soy sauce, and bouillon, seasoning levels can vary — a final taste ensures everything is perfectly balanced.

I hope this pork tenderloin with mushroom gravy finds a place on your table this winter, whether it’s for a quiet weeknight or a slow, cozy weekend dinner. If you make it, let me know how you served it — and be sure to save the recipe for those cold nights when comfort cooking feels just right.

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    RECIPE IS DOWN BELOW👇     

Winter Wonders: Lighter Chicken Pot Pie

A steaming hot pot pie filled with a hearty mix of chicken and vegetables, surrounded by a creamy sauce and topped with a light puff pastry crust.  Comfort food heaven!

Lighter Chicken Pot Pie

Cold winter nights call for comfort food and my Lighter Chicken Pot Pie delivers that in spades!   This is the classic recipe with a few twists that help reduce the fat and calories and cut the carbs and you won't even notice the difference.

I've replaced the heavy cream with reduced-fat milk and the sauce is still just as creamy.  I've also replaced the butter laden pie crust with a light puff pastry topping and it is heavenly.  

There is a reason why chicken pot pie is a classic and this one results in a delicious and comforting meal that you can easily make on a weeknight!

Enjoy!

What Ingredients do I need?

• carrots
• celery
• onion
• garlic
• extra virgin olive oil
• reduced-fat milk
• reduced-sodium chicken broth
• flour
• dried thyme
• poultry seasoning
• cooked chicken breast
• puff pastry
• egg

Substitutions and Variations

• Play around with the vegetables.  Add caramelized onions, mushrooms, or potatoes.

• Add some wine to the sauce mixture.

• Mix up the herbs, tarragon would work well.

• You can change out the meat for turkey.  It's a given that after Thanksgiving a pot pie is around the corner!

• Top it with regular pie crust or biscuits.  Keep in mind that will add more calories, fat, and carbs to your dish.

Kitchen Tips and Notes

• Make sure to thaw the puff pastry overnight in the refrigerator prior to making this dish.

• If you can find puff pastry sold in pre-made square (5 inches) this will allow you to only use what you need.  Very handy.  I find them in international food stores.

• You want your sauce to thicken nicely and the flour helps to do this.  If you find the sauce runny after a few minutes of bubbling add a touch more flour.  Make sure to keep stirring so you don't have any lumps.

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Lighter Chicken Pot Pie

serves 4

1 cup carrots, thinly sliced
1/2 cup celery, thinly sliced 
1/2 cup onion, diced
2 cloves of garlic, minced

3 Tablespoon extra virgin olive oil
1 cup reduced-fat milk
1/3 cup reduced-sodium chicken broth
2 Tablespoon flour
1/2 teaspoons dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cooked chicken breast, chopped

1 sheet from a package of puff pastry, cut into four squares

1 large egg, lightly beaten

Preheat oven to 425 degrees.  In a skillet over medium heat add olive oil.  When oil is shimmering add carrots, celery, onion, and garlic.  Cook 8 minutes or until tender, stirring occasionally.  

Meanwhile unroll puff pastry on a lightly floured surface.  Cut one sheet in to 4 squares.  Place them on a baking sheet lined with parchment paper.  Using a fork slightly prick the dough all over then brush them with beaten egg.  Bake 12-14 minutes or until golden.  Remove from the oven.

In a small bowl whisk together milk, broth, and flour.  Add to the vegetable mixture.  Add the thyme, poultry seasoning, salt & pepper.  Cook and stir over medium heat until think and bubbly.  Stir in chicken and cook until heated through.

Divide mixture in to 4 bowls and top with puff pastry.  Serve.

 

Shepherd’s Pie

Savory beef with lot of veggies simmers in a heavenly savory sauce and is topped with classic creamy mashed potatoes and baked to perfection.  Hearty Shepherd's Pie to the rescue!

Shepherd's Pie

Since St. Patrick's Day is coming up this week I wanted to make a few Irish...ish items that you can make at home to celebrate the holiday with.  Today's dish is a sort of casserole that is scrumptious.  I've tried several recipes for Shepherd's Pie in the past and they all fell short, coming out bland and tasteless.  Last year I came across one that sounded really flavorful.  I made it back then and was wowed by the flavors, so I decided to make this again last night and provide you with the recipe.

This dish is not Irish by any means.  The gravy uses Italian seasonings and a bit of wine, which is a far cry from something the Irish would put in their dish.  But it works...Oh does it work!  And it's one of the tastiest Shepherd's Pie I've had, so it's definitely worth a try.  The veggies are standard, onions, carrots, and celery.  Plus some chopped up mushrooms thrown in for more meatiness.  This dish is a hearty, stick to your ribs, kind of dish.  One that you will go back for 2nds....or 3rds!  Make the full batch 'cause you are sure to want leftovers.

What Ingredients do I need?

• Ground beef
• Vegetables:  onions, carrots, celery, mushrooms, peas
• Flour
• Beef broth or stock
• Herbs:  bay leaves, thyme, and rosemary
• Garlic
• Red Wine
• Tomato Paste
• Worcestershire sauce
• Mashed Potatoes

Substitutions and Variations

• Traditional shepherd's pie uses ground lamb - feel free to use that, or turkey or even chicken would be great
• If you don't like mushrooms, leave them out.  Or you can use white button, or other mushroom for the baby bellas
• Change up the broth/stock to go along with the type of meat you are using
• Leave out the wine and use more broth if you don't want alcohol
• Substitute your favorite herbs.  Fresh stems will permeate your gravy, but you can use dried herbs if you like.
• Try different mashed potatoes, such as garlic, cheese, or baby reds for a change.

Kitchen Tips and Notes

• You need a large dish such as a 9x13 or equivalent casserole dish.
• Place your dish on a baking sheet before putting in the oven to catch any spills from the gravy bubbling up.
• You will need about 6-8 cups of mashed potatoes, so make a large batch.
• If you want browner potatoes on top, turn on the broiler for a few minutes once it's finished cooking.  
• "Finely" chop your veggies into a small dice so they cook quickly.
• Chop and measure all your ingredients before you start cooking and the dish will be done faster.

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Shepherd’s Pie


serves 6-8

1 tablespoon canola oil
1 pound ground beef
1 medium yellow onion, peeled and small diced
8 oz. baby bella mushrooms, small diced
2-3 carrots, peeled and small diced
3 stalks celery, thinly sliced
4 cloves garlic, minced
1/4 cup all-purpose flour
1/2 cup red wine
2 cups beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 bay leaves
2 sprigs fresh rosemary, left whole
2 sprigs thyme, left whole
1/2 cup frozen peas
kosher salt and black pepper to taste
6-8 cups cooked mashed potatoes

In a large skillet over medium high , add oil until shimmering.  Add the ground beef, season with salt & pepper and cook until browned, crumbling it with a wooden spoon as it cooks. Transfer the cooked beef to a separate dish.  Using what oil may be left in the pan add your vegetables.  Add additional oil if needed.  Cook them about 7-8 minutes, stirring occasionally.  Once they have softened season with salt & pepper.  

Add in the flour to the skillet and cook, stirring for 1 minutes.  Add the wine and scrape up any browned bit on the bottom of the skillet.  Add the broth, tomato paste, Worcestershire sauce, bay leaves, herb sprigs, and the peas.  Stir to combine.  Cook until the mixture comes to a simmer.  Reduce heat to medium low and simmer for 5 minutes stirring occasionally until gravy starts to thicken.  

Remove and discard the bay leaves and herb sprigs.   Add the meat back in along with any accumulated juices.  Stir to combine.   

Transfer the filling to a 9 x 13" or equivalent baking dish and spread evenly.   Spoon the mashed potatoes on top and carefully spread them using a rubber spatula, in an even layer.

Bake uncovered at 400°F for 20 minutes, or until the potatoes are lightly golden and the filling has started bubbling around the edges. Remove from the oven and serve.  

Dump and Go Slow Cooker Chicken and Gravy

It only takes 5 Ingredients and a Slow Cooker to make this hearty comfort meal!

It's New Year's Eve!  I'm kissing 2019 goodbye and looking forward to a strong, positive and forward moving 2020.  How about you?

We don't really make resolutions for the New Year as resolutions tend to be specific and goal oriented and let's be honest, we never really stick to them for very long.  Instead we do something we call New Year's "intentions".  I heard about these several years ago and they really resonated with me.  

Deepak Chopra said, “intentions are the starting point of every dream—the seed of creation.”  Don't you just love that?  Intentions are statements and declarations of what you both desire and consciously intend to be, learn, do, have, feel or experience in a coming period of time, like the coming year.  Instead of saying, "I want to lose 10 pounds" say "I would love to have a better relationship with food."

Some of my intentions deal with taking charge of my life and job.  Not to allow circumstances control me.  Just getting my strength back and creating my destiny.  Another has to do with food.  Such as, not stressing over creating the most perfect dish each night, and not worrying about repeat dishes.  As a blogger I cook a new dish most days with little repeats.  This is tiring!  So my intention is to ease up on cooking new meals constantly and to create a base of EASY dishes I can count on in a pinch.  In comes today's recipe.

DUMP AND GO SLOW COOKER CHICKEN AND GRAVY

Comfort food galore....and easy to boot!  This is a simple version of my mom's chicken and gravy she served while I was growing up...but easier.  All you need is a slow cooker and 5 ingredients.  Dump and go recipes are just that.  You literally dump everything in the slow cooker and turn it on.  4 hours later you will have the most wonderful chicken and mushrooms with gravy.  

Use whatever chicken pieces you enjoy.  I used boneless skinless chicken breast since that's what I had on hand.  Serve this with mashed potatoes or rice and a vegetable and a dinner roll and you are set.  But what about leftovers???  Yes! leftovers are fabulous too!  Just shred up that chicken and put it in a toasted french roll, and don't forget to drizzle on the mushrooms and some gravy. Ah Mazing!  

Go ahead and take a cooking break!  You deserve it, and this fabulous meal.
Enjoy!





Dump and Go Slow Cooker Chicken and Gravy


serves 4-6

2 pounds chicken pieces - I used boneless skinless chicken breasts
1 (1-ounce) packet dried onion soup mix
2 (.75 to 1-ounce) packets brown gravy mix
3 cups water
8 oz sliced baby bella mushrooms

Mix the onion soup mix, gravy mixes and water together in the bottom of the slow cooker. Add the chicken, making sure it is covered with liquid.  Add the mushrooms and then cover.  Cook on low for 4 hours.

Note: if you prefer a thicker sauce mix 1 tablespoon of cornstarch with 2 tablespoons of water. Pour this in the slow cooker and stir. Turn the heat to high and cook for 20 minutes.