Pot Roast

IMG_6703Now that it’s finally getting cooler, I’ve been in the mood for lots of warm, cozy comfort food. My Mom’s pot roast is at the top of that list!

Here’s her recipe, which we made together earlier this week. If you’re short on time, you can dump everything into your pan (or slow cooker) raw, but we had time, so we pre-cooked everything at least a little to lock in all the delicious flavors.

This recipe serves about 8 and you can add more or less of the onion, carrots, celery and potatoes. In my family, we LOVE the carrots and also add a lot of celery. We also like to serve this over rice.

Thank you, Mom, for a wonderful recipe! And for everything you’ve taught me about cooking 😀


3 ½-4 ½ lb chuck pot roast

½ yellow onion

6 carrots small to medium-sized carrot, sliced thick on the diagonal

3-4 stalks celery, sliced into chunks

4 small potatoes (Yukon gold, red or potato medley)

1 can cream of mushroom soup

1/2 package onion dip mix

1 bottle of beer (or 1 ½ cups of beef broth)


  1. Place meat in a roasting pan (or Crock Pot or Dutch oven)
  2. Surround with vegetables
  3. Spread cream of mushroom soup on top of the meat
  4. Sprinkle onion soup mix on top of the soup
  5. Add beer
  6. ROASTING IN THE OVEN: Cover with foil (if roasting in a pan) or cover with lid (if in the Dutch oven). Cook at 350 degrees Fahrenheit for 3 hours. Check halfway through to make sure the liquid has not dried up
  7. COOKING IN THE CROCK POT: Add lid and cook on LOW for 7-8 hours. (Optional – cook on HIGH for 4 hours)
  8. Check for fork and knife tender before finishing cooking. Cut up with scissors or cut with a knife on a cutting board

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