Best 6 Better Than Moms Pot Roast Recipes

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Have you ever tried a pot roast that was so tender and flavorful, it made your mouth water? If you're looking for a recipe that will blow your mom's pot roast out of the water, you've come to the right place. This article will provide you with tips and tricks to create a pot roast that is sure to impress your family and friends. From selecting the perfect cut of meat to choosing the right spices and vegetables, we'll cover everything you need to know to make a pot roast that is truly better than mom's.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S POT ROAST



Mom's Pot Roast image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h35m

Yield 4 to 6 servings

Number Of Ingredients 12

3 pounds rump roast
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 stalks celery, chopped
1 carrot, chopped
1 onion, chopped
4 cloves garlic, minced
1 cup red wine
One 28-ounce can tomato product (I'm using crushed tomatoes)
1 cup liquid (I'm using water)
2 bay leaves
1 pound dry pasta (I'm using shells)

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
  • Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
  • Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
  • About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
  • To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.

MOM'S POT ROAST



Mom's Pot Roast image

My greatest inspiration to learn how to cook came from my mom. She was always feeding everyone, and that's why I know only how to cook for a crowd. This recipe accommodates either, but leftovers are great for sandwiches or a hearty barley soup.-Dorothy Duder, North Hollywood, California

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 8 servings.

Number Of Ingredients 16

3 tablespoons all-purpose flour, divided
1 teaspoon salt
1/4 teaspoon each minced chives, parsley flakes and tarragon
1/4 teaspoon pepper
1 boneless beef chuck roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
8 cups water
2 tablespoons beef bouillon granules
2 tablespoons Worcestershire sauce
1 large onion, chopped
3 celery ribs, cut into chunks
3 garlic cloves, minced
2 bay leaves
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
2 tablespoons butter

Steps:

  • Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour. , Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender. , Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.) , For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts : Calories 448 calories, Fat 23g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 1053mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.

MOTHER'S POT ROAST



Mother's Pot Roast image

The best vegetable gravy you ever tasted--and the roast isn't bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry evening!

Provided by J.Stewart

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 7h10m

Yield 5

Number Of Ingredients 6

2 ½ pounds tip round roast
salt and pepper to taste
1 (15 ounce) can tomato sauce
1 onion, cut into thin strips
2 bay leaves
3 tablespoons all-purpose flour

Steps:

  • Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
  • After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
  • Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.

Nutrition Facts : Calories 552 calories, Carbohydrate 10.2 g, Cholesterol 149.7 mg, Fat 36.6 g, Fiber 1.7 g, Protein 45.2 g, SaturatedFat 15.3 g, Sodium 570.4 mg, Sugar 4.3 g

BETTER THAN MOM'S POT ROAST



Better Than Mom's Pot Roast image

Make and share this Better Than Mom's Pot Roast recipe from Food.com.

Provided by quirkycook

Categories     One Dish Meal

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 9

4 -5 lbs beef roast
2 cups beef broth
2 cups ketchup
1/2 cup cider vinegar
2 medium onions, chopped
2 garlic cloves, minced
6 tablespoons brown sugar
5 carrots, chopped
5 celery ribs, chopped

Steps:

  • Season both sides of roast with salt and pepper.
  • Combine broth, ketchup, vinegar, onions, garlic, and sugar in slow cooker.
  • Add roast and top with carrots and celery.
  • Cover and cook on low for 8 hours, until meat is tender.

MOM'S POT ROAST



Mom's Pot Roast image

This is my mother's recipe for the easiest and best pot roast. It yields great flavor with plenty bread-dipping gravy.

Provided by Chihuahua Girl

Categories     Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs london broil beef
1 medium onion, sliced
2 garlic cloves, minced
paprika
1 (1 1/8 ounce) package Lipton beefy onion soup mix
1 cup water or 1 cup broth
1 (8 ounce) package baby carrots
10 small red potatoes, cut in half or 3 potatoes, quartered
2 tablespoons Wondra Flour

Steps:

  • Season roast on all sides with paprika. Brown onion, garlic, and roast all together in a dutch oven over medium heat. While roast is browning, combine one package of beefy onion soup with one cup of water or broth. Stir until well blended. When roast is browned, mash onion and garlic with slotted spoon then add the beefy onion soup mix. Lower heat to medium. Add additional broth at this time so that the liquid comes halfway up roast. Cook for approximately one hour, then add carrots. Combine 2 tablespoons Wondra Flour with1/3 cup additional broth or water and add to roast. Continue cooking. Test tenderness of roast and when roast is almost fork tender add potatoes. Continue cooking until potatoes are cooked and easily pierced with a fork. Lower heat to warm. Remove beef from pan to a cutting board or platter and slice while keeping gravy warm. Season gravy with salt and pepper, if needed. Return sliced beef to pan just to warm through. Serve immediately.

Nutrition Facts : Calories 857.9, Fat 25.1, SaturatedFat 10.3, Cholesterol 221.1, Sodium 307.6, Carbohydrate 75.3, Fiber 9.4, Sugar 9.4, Protein 81

BETTER THAN MOM'S MEATLOAF



Better Than Mom's Meatloaf image

My mom's classic meatloaf was lacking in flavor and the topping was way too sweet. This "better than mom's" version still has lots of old-school appeal but has been kicked up a notch with a rich and savory flavor, plus we said goodbye to the sugary sweet topping. Sliced meatloaf leftovers make the best sandwiches. I like mine with mustard, cheese, and grilled onions!

Provided by NicoleMcmom

Categories     Main Dishes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h30m

Yield 8

Number Of Ingredients 16

cooking spray
¾ cup minced onion
½ cup finely chopped bell pepper
½ cup milk
2 large eggs
2 cloves garlic, minced
¾ cup ketchup, divided
2 tablespoons chopped fresh parsley
4 teaspoons Worcestershire sauce, divided
2 teaspoons minced fresh thyme
2 teaspoons Dijon mustard
¾ cup seasoned bread crumbs
2 pounds ground sirloin
1 ½ teaspoons kosher salt
¾ teaspoon ground black pepper
2 teaspoons balsamic vinegar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.
  • Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire, thyme, and Dijon in a large bowl and mix well. Stir in bread crumbs. Add ground sirloin, salt, and pepper; mix until just combined. Form mixture into a loaf shape and fit into the prepared pan.
  • Combine remaining ketchup with balsamic vinegar and remaining 1 teaspoon Worcestershire in a small bowl. Mix until well combined and spread over the top of the meatloaf.
  • Bake in the preheated oven until an instant read thermometer inserted in the center reads 160 degrees F (71 degrees C), about 1 hour. Let stand for 10 minutes before slicing and serving. The longer it sits, the easier it will be to slice.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 17.6 g, Cholesterol 126.9 mg, Fat 16.1 g, Fiber 1.2 g, Protein 26.5 g, SaturatedFat 6.2 g, Sodium 962.9 mg, Sugar 8 g

Tips:

  • Choose a high-quality chuck roast for the best flavor and tenderness.
  • Brown the roast in a hot pan before braising it to develop a rich, flavorful crust.
  • Use a variety of vegetables in your pot roast, such as carrots, celery, onions, and potatoes.
  • Add a splash of red wine or beef broth to the braising liquid for extra flavor.
  • Cook the pot roast on low heat for at least 3 hours, or until the meat is fall-apart tender.
  • Serve the pot roast with mashed potatoes, egg noodles, or rice.

Conclusion:

This pot roast recipe is a classic for a reason. It's easy to make, incredibly flavorful, and always a crowd-pleaser. With a few simple tips, you can make the best pot roast that will rival your mom's. So next time you're in the mood for a comforting and delicious meal, give this recipe a try. You won't be disappointed.

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