Mom's BEST Pot Roast Recipe
fromfoodiecrush.comwww.foodiecrush.com/moms-pot-roast-recipe
This easy pot roast recipe is fall-apart-tender with a lush 2-ingredient gravy for the best Sunday night comfort food dinner straight from my mama's kitchen. Choose a well marbled chuck roast and use any drinkable red wine you have on hand for the gravy. Feel free to add potatoes to the roast before going in the oven as well.
Ingredients
Instructions
Preheat the oven to 325°F.
Season the chuck roast with the kosher salt and freshly ground black pepper on all sides. Heat the oil in a large dutch oven or heavy bottomed pot over medium high heat and add the chuck roast to the pot. Sear 3-5 minutes on each side or until browned.
Add the mushrooms, celery, carrots, onion, garlic and rosemary to the pot. In a bowl or large measuring cup, whisk the mushroom soup and red wine until smooth. Pour over the chuck roast and vegetables, cover tight with a lid, and transfer to the oven.
Cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender and pulls apart easily. Transfer the roast to a serving platter with the vegetables and gravy. Serve with mashed potatoes or buttery parsley red potatoes.
Nutrition
- Calories
- 482 kcal
- Carbohydrate Content
- 4 g
- Protein Content
- 45 g
- Fat Content
- 30 g
- Saturated Fat Content
- 12 g
- Cholesterol Content
- 157 mg
- Sodium Content
- 491 mg
- Fiber Content
- 1 g
- Sugar Content
- 2 g
- Serving Size
- 1 serving
