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Mom’s Pot Roast with Vegetables and Gravy recipe

Mom's Pot Roast with Vegetables and Gravy.

Pot roast with all the fixings is not onlya comforting meal any day of the week, it is special enough toserve for Sunday supper. (Tip: Plan ahead and make enough tohave leftovers to make Mom’sBeef Pot Pie.)

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Mom’s Pot Roast withVegetables and Gravy

Pot Roast:1 (5-pound) beef roast (blade cut, chuck,etc.), fat trimmed
1 (4-ounce) jar prepared horseradish – divided use2 teaspoons kosher or sea salt (or totaste)Freshly ground black pepper to tasteGarlic powderOnion powder1 cup water2 teaspoons beef base or bouillon granules*Vegetables:8 to 10 medium potatoes, peeled and cutin half lengthwise1 pound carrots, pared and cut into 21/2-inch lengths (cut larger carrots in half lengthwise)1 large onion, peeled and quarteredGravy:1/4 cup butter1/4 cup all-purpose flour (use more flourif a thicker gravy is preferred)Water2 teaspoons beef base or bouillon granules*Kosher or sea salt and freshly groundblack pepper to taste

  • For Pot Roast: Brown roast on all sidesover medium heat in Dutch oven or in an electric skillet at 350°F(175°C). (Browning creates a desirable caramelized flavor.)
  • Reduce the heat to low and spread halfthe horseradish over the roast and sprinkle generously with thegarlic powder, onion powder, salt and pepper. Turn roast overand repeat with remaining horseradish and the seasonings.
  • Combine the 1 cup water and beef baseand pour it around the roast.
  • Increase the heat just until the liquidbegins to boil, then place lid on and reduce heat to a simmer.(If using an electric skillet, check after several minutes tosee if adjusting the heating element either up or down is neededfor an ideal simmer that’s not too slow or to fast.)
  • Simmer for 3 hours, turning roast overhalfway through cooking process, or until roast is fork tenderand pulls apart easily.
  • For Vegetables: About 2 1/2 hours intocooking, add the peeled and cut-up vegetables. Cook, coveredfor about 30 minutes more, or until vegetables are tender.
  • Remove roast and vegetables to a servingplatter and keep warm.
  • For Gravy: Pour broth from pan into a4-cup glass measure and add enough water to make 4 cups. Setaside
  • Melt butter in the same cooking pan overmedium heat, stir in the flour and cook for 1 minute. Slowlystir in the reserved 4 cups liquid, add the beef base and stirconstantly until gravy has come to a boil and thickened. Servewith the roast and vegetables.

    Makes 16 servings.

    *Cook’s Tips: Taste the gravy and add morebeef base and seasonings, as desired. I prefer and use Redi-Basesoup bases available at

    Nutritional Information Per Serving (1/16of recipe): 529.8 calories; 64% calories from fat; 37.3g totalfat; 106.9mg cholesterol; 389.7mg sodium; 955.9mg potassium;20.5g carbohydrates; 2.2g fiber; 2.3g sugar; 18.3g net carbs;27.3g protein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

    Vickie's Mom's Sunday Pot Roast Dinner

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  • Comments

    1 Comment


    Thanks for sharing the tip of using the soup mix must try it! Looks so comforting and filling Jane! Love the pic of you and your Mom! Pinning!!! Love the picture with your mom. My mom wrote down all of her special recipes and gifted them to us. Such a treasure to have them in her handwriting. I have a few of her pots and pans that I enjoy using also. Please could you tell me the name of your mom s roaster? Don t you just love the smell of a roast cooking on a cool fall day?

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