Pot roast is one of those dishes that brings me back to my childhood. My mom didn’t cook often, but when she did it was almost always pot roast. Both of my parents had 8-5 jobs so my mom would start the roast in the crockpot before she left for work and when we got home the entire house would have the most delicious aroma. Some of my fondest memories are sitting around the kitchen table eating this pot roast with my family.
I feel like every family has their own version of this dish. Some families add in carrots, some add in potatoes, I’ve even seen mushrooms and bacon in this lovely dish. However you make it, pot roast is delicious and oh so comforting. This is the way my mom made it and so this the way I make it.
Here’s what you’ll need for my Tender Beef Pot Roast:
For the meat you can use a chuck roast or anything similar. You’ll need around 2 pounds of it. I tend to use whatever is on sale or has the best price the day I’m shopping.
You can either use a good beef stock or, like I have in this recipe, a Knorr Stock Pot or the something similar. Right now, we buy the Knorr Stock Pots because we have no pantry so any way to save space is ideal. These little stock pots also happen to be quite delicious so they work well for us.
The onion just needs to be peeled and cut into large chunks. That’s all the prep required for this recipe!
Season the beef well on both sides with salt and pepper.
Put the beef into a preheated pan coated with a little bit of olive oil.
Sear both sides of the beef (about 2 minutes per side).
Add in the onions.
Add in the rest of the ingredients and stir everything together. Bring the pot to a boil, then reduce the heat, cover, and allow it to simmer for around 3 hours or until the meat is fall apart tender.
Note: This recipe can also be done in the crock pot. Instead of cooking on the stove in a pot, simply place all ingredients into a crock pot and allow it to cook on low for 6 to 8 hours.
Just imagine the delightful smells wafting through the house… is there anything better? Once the roast gets to this point I start the sides that I will be serving with it. The roast goes great with creamy mashed potatoes, plain egg noodles, or Perfect Creamy Polenta.
Once the roast is at the desired level of tenderness, remove it and the onions from the pot.
Shred the roast with two forks into bite sized chunks.
Using the cooking liquid, make Luscious Pot Roast Gravy. Once the gravy is finished, add the pot roast back into the pot.
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Fall Apart Beef Pot Roast
- 1 tbs olive oil
- 2 pounds chuck roast or something similar
- 3 tbs Worcestershire sauce
- 2 cups beef stock
- 1 onion
- 1 tbs garlic powder
- 1 tbs onion powder
- 2 tsp dried rosemary
Cut the onion into large chunks.Season both sides of the beef well with salt and pepper.
Swirl the olive oil around in a pan and heat the pan on medium/high heat. Sear the beef for about 2 minutes on each side.
Add in the onion and all other ingredients and bring to a boil. Reduce heat and cover. Allow to simmer for 3 hours or until desired tenderness is achieved.
Note: This recipe can also be done in a crockpot. Simply place all ingredients into the crock pot and cook on low for 6 to 8 hours.
Once meat is tender, remove meat and onions to a plate and shred into bite-sized pieces using two forks.
Follow this recipe for Homemade Pot Roast Gravy to create the gravy.
Place the shredded meat and onions back into gravy.
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