Mom’s 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.

THE BEST Pot Roast |

How to Cook a Pot Roast

This is my mom’s pot roast recipe. It’s the one I grew up with. It’s the recipe that started on the stove and finished in the oven as it perfumed our house as it braised away. With the gravy I still can’t stop myself from sopping up with that extra bite of bread I told myself I wasn’t going to have.

You won’t find many recipes that use canned cream-of-anything-soup here on the blog, but this recipe is the fantastic exception. Braised in red wine and condensed cream of mushroom soup, I still can’t wrap my head around how these two singular ingredients transform into the most lush, savory gravy you’ll ever wish to ladle. From the tender meat to flavorful veggies to velvety gravy, this easy pot roast is THE BEST lazy cook recipe for any given Sunday.

Pot Roast Ingredients |

What’s In THE BEST Pot Roast

If I’m being honest, this isn’t my mom’s pot roast recipe. Well, at least not exactly. Her pot roast is even simpler than this one because she never added vegetables to her pot roast recipe. That was my idea. But after tasting mine, she has whole heartedly approved. Sidenote: You have permission to skip the vegetables too.  

This recipe is extremely forgiving, where ingredient additions or substitutions are certainly acceptable. Adding vegetables and herbs to the pot roast cooking process not only enhances the flavor, but adds more nibbles to eat when its done. Another request of my husbands that I welcome too.

Here’s what you’ll need for this pot roast recipe:

  • 3 1/2 to 4 1/2 lb chuck roast
  • Mushrooms
  • Celery
  • Carrots
  • Yellow onion
  • Garlic
  • Condensed cream of mushroom soup
  • Red wine
  • Rosemary, thyme, or bay leaves
  • Kosher salt and freshly ground black pepper
  • Canola oil

We like pot roast served over fluffy mashed potatoes, but if you prefer yours with potatoes cooked right in the mix, add 2 cups halved and quartered yellow potatoes or baby red or yellow potatoes with the other vegetables before going into the oven.

THE BEST Pot Roast |

The Best Beef Meat for Pot Roast

Because fat infuses flavor, the best meat for pot roast is always a well marbled chuck roast. Choose a marbled chuck roast that’s between 3 1/2 to 4 1/2 pounds. 

Chuck roasts need more cooking time to become tender. Patience pays off with pot roast! As the meat slow cooks at a lower oven temperature, the tough connective tissues soften and melt into the meat. This process creates tender, savory cuts of beef that easily cut with a fork.  

And, the Best Pot for Pot Roast

Break out the dutch oven. Use a heavy bottomed pot with a tight fitting lid or a dutch oven to take this recipe from the stove to the oven. The oven’s heat does all the work.

Pot Roast Sear in Pot |

Sear the Roast for More Flavor

You could toss the roast into the dutch oven and call it good, but searing the meat before going in the oven adds a whole lotta flavor to the entire dish.

Generously salt and pepper the chuck roast. Don’t be shy when it comes to seasoning the meat. I prefer the flakiness and flavor of kosher salt over table salt, which can taste more pungent and iodized.

Sear the meat over medium high heat. Searing the seasoned meat over medium high heat creates a seasoned crust that adds flavor to the dish. Turn on the stove’s fan and let ‘er rip. Searing also adds bits of fond to the bottom of the pan for another layer of savory. Sear the top, bottom and sides of the roast for best results.

Pot Roast Gravy |

The Easiest 2-Ingredient Pot Roast Gravy

This gravy might be the main reason you’ll find yourself making this pot roast again and again. It’s that good.

I try to avoid the processed ingredient shortcuts some old school recipes suggest. That’s why I try to avoid using condensed soup in the recipes I share. But my mom’s pot roast is one of the exceptions to my whole food cooking rule. I mean, sometimes you just gotta step down from your smug perch and go with what mom says.

One step gravy making. There’s no butter and flour roux or extra steps to take when making the gravy. The gravy cooks right alongside—literally—the roast as it cooks.

Don’t dilute the condensed cream of mushroom soup with water. Get saucy with red wine instead. The combination adds depth and body to the gravy as it absorbs flavor from the meat and vegetable braise.

Use a drinkable red wine for the gravy. To avoid opening a new bottle just for cooking, I keep a box of drinkable red wine on hand instead. Use any variety you prefer. Merlot, pinot noir, cabernet, etc. are all good choices.

THE BEST Pot Roast |

What Temperature Do You Cook Pot Roast

Cook the pot roast at 325°F. After searing the meat on the stove, low and slow in the oven is the yellow brick road to the most tender pot roast. Braising the meat in the gravy sauce on lower heat breaks down the connective tissue in this less expensive cut of beef, making it tender and delicious.

How Long Does It Take to Cook Pot Roast

Cook the roast for 3 1/2 to 4 hours. Once in the oven, this roast is the poster child for hands free cooking. Tightly fit with a lid, the roast cooks best undisturbed as the pot traps all the heat. Check the progress at the 3 hour mark, ladling some of the gravy over the meat as it cooks if you’re feeling like you need something to do. Otherwise, just let it go to do its thing.

THE BEST Pot Roast |

What to Serve With Pot Roast

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

THE BEST Pot Roast |

Mom’s BEST 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.

Cook Time


  • 4
    chuck roast
  • 1
    kosher salt
  • 1
    freshly ground black pepper
  • 2
    canola oil
  • 6
    , trimmed and halved or quartered
  • 3
    stalks celery
    , cut into 1-inch pieces
  • 2
    , peeled and cut into 1-inch pieces
  • 1/2
    yellow onion
    , quartered
  • 4
    , peeled and sliced thin
  • 3
    fresh rosemary
  • 2
    10.5 ounce
    cans condensed cream of mushroom soup
    , undiluted
  • 1
    red wine
    , any drinkable variety will do


  1. Preheat the oven to 325°F.

  2. 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.

  3. 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.

  4. 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.

Recipe Notes

Serve this meal with buttery mashed potatoes. Or, if you prefer, add 2 cups of potatoes to the roast before going in the oven. 

Nutrition Facts

Mom’s BEST Pot Roast Recipe

Amount Per Serving

Calories 482
Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 12g75%

Cholesterol 157mg52%

Sodium 491mg21%

Potassium 924mg26%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 45g90%

Vitamin A 2584IU52%

Vitamin C 2mg2%

Calcium 50mg5%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

THE BEST Pot Roast |

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