P.S. Love Mom: Pot Roast (A Passed Down Recipe)

Growing up this was one of the meals I never really craved but didn’t hate having either. However, when I went and got my first apartment, moved out, and started to see family less, I called my mom to give me the recipe. This dish means a lot to me and just feels like a big hug from her whenever I make it. I was a little shocked to find out that this recipe is so easy and just gives me more of a reason to want to make it often.

Just interested in the recipe? Skip straight to it.

This series was started to share the recipes my mother made for the family that are near and dear to my heart. My mother will always be the best cook in my eyes (except me of course, I learned from and passed the master). This recipe may look homely, but it is the best comfort food known to humankind. It’s easy to whip up thanks to a crockpot, and it makes a large amount of food. This dish is just full of soul-warming goodness.

Pot Roast Recipe 1

My mom says that this is one of her favorites to make for fall because it’s filling, easy, and like a stew.

This dish means a lot to me. Anytime I miss my mom a bit I like to whip it up and let all the memories flood in. This recipe is my second favorite for giving me that reminiscent warmth and that little tiny bit of heartache that makes you want to tear up a bit. My first favorite will be shared in October (hint: it’s about apples).

Pot Roast Recipe 3

My mother says that her favorite way to eat this is to get some potatoes, carrots, and just a bit of onion into a bowl and mash it up with a fork. Then, add a bit of butter and some of the remaining liquid before topping with meat and enjoying. I mean she came up with the recipe, so if anyone knows how it should be enjoyed it would be her.

When I first made this for Derek he was.. apprehensive. He said that he never had a pot roast he likes and that it was probably one of his least favorite foods. Man, do I love proving that boy wrong 😁.

Since this entire series is about sharing family memories and recipes, I’d love to know what your favorite recipe was growing up. Share with me in the comments below!

Let’s get cooking!


A Passed Down Pot Roast Recipe

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A wonderfully delicious recipe that is easy, filling, and warming.

Recipe adapted from my mother


  • 3-4 pounds chuck roast
  • 2 tablespoons oil
  • 1 medium white or yellow onion, diced or cut into thin rings
  • 3 cloves garlic, minced
  • 1/4 teaspoon white pepper or to taste
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt plus more for final seasoning
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon rosemary
  • 2 cups beef or vegetable broth
  • 2/3 pound (10 oz) carrots, peeled and sliced
  • 1 2/3 pound (26 oz) Yukon gold potatoes scrubbed and chopped
  • 1/4 cup butter


1. Preheat pan. Preheat a frying pan large enough for your meat to medium-high. Once the pan is almost heated, add the oil and bring up to temperature.

2. Season the meat. While the pan heats, season the meat evenly with white pepper, garlic powder, and 1/2 teaspoon of salt.

3. Sear the meat. Once the pan and oil are hot, add in the meat carefully. Sear the meat on all sides for 3-5 minutes per side for a deep sear. This step is important and helps the meat become tender instead of dry.

4. Get the crock pot out. Place the prepared onions and garlic on the bottom of the crockpot evenly (this will keep the meat off direct heat). Sprinkle the parsley, thyme, and rosemary over the onions and garlic evenly. Once the meat has finished searing, carefully place it on top of the onions. Add in the broth (should cover the meat at least halfway, add more if needed).

5. Cook. You can cook the meat on low for 6 hours or on high for 4.

  • If cooking on high: When the meat has 1 hour and 15 minutes remaining, add in the carrots and potato. I usually take the meat out, place the potatoes and carrots in, and then put the meat on top flipping it to the other side in the process.
  • If cooking on low: When the meat has 2 hours remaining, add in the carrots and potato. I usually take the meat out, place the potatoes and carrots in, and then put the meat on top flipping it to the other side in the process.

6. Add butter. Once the meat has cooked for the appropriate time and the potatoes are cooked through, turn off the crock pot and add in the butter in cubes right on top. Replace the lid of the crockpot and let the meat rest and everything cool for 30 minutes before serving.

7. Finishing Touches. After patiently waiting, give everything in the crockpot a quick stir to distribute spices and butter. Taste the liquid and some veggies, then salt to taste. Remove the meat and shred or slice.

8. Enjoy! To serve, get some veggies with a bit of the remaining liquid in the crockpot and top with meat!

9. Storing & Reheating: I recommend storing everything in one big Tupperware container with all the cooking liquid. When you want to reheat, you can either separate out portions into individual bowls (be sure to include some of the liquid) and microwave at 50% until warm wrapped in a moistened paper towel, or you can throw everything into a pot and heat on the stove.

Recipe Plug 1

That’s it! A super simple yet delicious recipe. Share with me below one of your family’s favorites!

Check out the previous P.S. Love Mom:

P.S. Love Mom: French Toast – A Passed Down Recipe (Series Debut)


Thank you so much for stopping by, and I hope to see you next time!

Sing-off image 3

P.S. Love Mom image

5 thoughts on “P.S. Love Mom: Pot Roast (A Passed Down Recipe)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.