Mom’s Pot Roast

Juicy and tender – just like Mom used to make! This pot roast recipe is slow cooked on the stovetop with plenty of seasonings, water and bacon so you end up with beef so tender, it practically falls apart on its own. Fresh carrots and potatoes cook along with the meat and soak up all that delicious flavor. Also delicious served with sautéed greens or a fresh green salad.

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  • 2 slices bacon, diced or 1 Tbsp bacon grease
  • 4# chuck roast
  • Salt & pepper to taste
  • 1 bay leaf
  • 2 cloves garlic, peeled and sliced
  • 2 tsp thyme
  • ½ cup chopped fresh parsley
  • 6 carrots, cut into 1” pieces
  • 2 medium onions, cut in half
  • 4 medium potatoes, peeled and halves
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1 tsp Worcestershire sauce


Brown the bacon in a large pot or electric skillet; or, if using bacon grease, heat it to melting point. Salt & pepper the roast; brown it well on both sides, in the same pot or skillet. Add 2 cups water, bay leaf, garlic, thyme, parsley and onions. Cover and simmer slower 2 hours, keeping about 1 cup water in the pot. Add carrots & potatoew; cover and cook for 30 minutes or until tender. Make sure you always have water in the pot.

If you choose to make gravy, melt butter in a saucepan and stir in flour to make a roux. Cook for a few moments. Remove the meat and vegetables from the pan and place on a serving platter. Thicken the gravy with the roux. Add the Worcestershire sauce. Simmer gently for 3-5 minutes. Taste for seasoning; adjust as needed.