My mum made a pot roast every Sunday. Thinking back on it, it never really got old. The house smelled amazing, and it tasted even better. And even better, the memories of us all sitting around the table are priceless. So whether you want to start a Sunday tradition or just need a delicious dinner that takes no time to prep, an old-fashioned pot roast never disappoints.
You may also like my Mississippi Pot Roast Recipe, Shredded Pork Burgers, or my Leftover Pot Roast recipes.
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Old Fashioned Pot Roast Every Sunday
Growing up, the Sunday schedule was one thing you could count on.—mom popped the pot roast in the oven, we went to church and came home and sat around the table eating said pot roast. My mum didn’t use the slow cooker method but instead the dutch oven method. Actually, thinking back it wasn't a real cast-iron Dutch oven like we have today, it was a thin little black roaster with speckles. I can still see it just like it was yesterday.
Now, thinking back, my mom was admittingly not a great cook, but she did master this pot roast. And the good news is the recipe couldn't be easier so we can all master it.
photo seasoned mom.
What type of meat is best for pot roast?
Substitutions for Chuck Roast:
If you're new to making a pot roast, the first big decision is what cut of meat to use. Lucky for you, there are options:
Chuck Roast
This is what my mom used. Chuck roast is a tough cut of meat, but it gets so tender after it's cooked that a fork just breaks it apart. Perfect for a pot roast recipe crock pot method or a Dutch oven.
Beef Eye Round Roast Recipes
🍲 How to Adjust for Eye of Round in Pot Roast:
Braise low and slow in broth (covered in the oven at 300°F for 2.5–3 hours).
Add extra moisture (more broth, wine, or tomatoes).
Use a meat thermometer: pull at 135–145°F for medium-rare/medium, if you want it sliceable, not shreddy.
Let it rest before slicing, and always cut thinly against the grain.
💡 Tip:
For more tenderness, slice the roast, return slices to the braising liquid, and gently warm it all together before serving. This gives the lean meat time to soak up the flavor and moisture.
ke in this recipe, it keeps it moist and juicy.this kind of meat is usually used in a beef roast recipe. But by adding the broth like in this recipe, it keeps it moist and juicyTri-Tip: Yep, you can use this! This is not as fatty as a chuck roast, but will get very tender after it's cooked for 2 to 3 hours, so it makes a perfect cut of meat for a pot roast.
Brisket vs. Pot Roast (Chuck) for a Classic Recipe:
- Chuck roast is the go-to for pot roast—well-marbled, super tender, and shreds easily after braising.
- Brisket is leaner with a fat cap, stays sliceable, and has a deeper, beefier flavor—but needs longer, slower cooking to stay tender.
- Use chuck if you want that classic fall-apart texture.
- Use brisket if you want rich slices that hold their shape.
Both work—just adjust the cook time and slice brisket against the grain!
Brisket Pot Roast
- 🔥 Time & Temp for Tender Brisket (Pot Roast Style):
- Oven temp: 300°F (low and slow)
- Cook time: 3.5 to 5 hours, depending on size (plan for about 1 hour per pound)
- Internal temp: Shoot for 195–205°F for that melt-in-your-mouth tenderness
- 🧅 Pro Tips:
- Braise it covered in broth, wine, or tomatoes with onions and herbs.
- Keep it tightly covered (foil or a Dutch oven lid).
- Let it rest for 20–30 minutes, then slice against the grain.
Pot Roast Recipe Seasoning:
Cream of Mushroom Soup, Lipton Soup Mix, Beef Broth, Salt and Pepper
Just a few basic a ingredients and you can create this delicious old-fashioned Pot Roast Recipe Seasoning
The Roast: Choose your cut from the list above.
Pot Roast Cream of Mushroom Soup: my mom used Campbell's cream of mushroom soup, but you can also make your own recipe. Here's a link.
Pot Roast Lipton Onion Soup Mix: Onion soup mix is an easy option with a ton of flavor. It has onion powder, dehydrated vegetables and other goodies.
Pot Roast Beef Broth: Beef broth or stock adds moisture and is the perfect flavored braising liquid. But in a pinch, you could use water instead of stock. Just add a little salt to your water.
Pot Roast Recipe: Crock Pot Method
A pot roast recipe easy peasy method! If you’re a fan of the lazy, the pot roast recipe slow cooker method is for you. Here’s how to do it without breaking a sweat:
Layer the Ingredients: Place your roast and veggies in the slow cooker. Smother it with cream of mushroom soup, sprinkle on the onion soup mix, and pour beef broth over everything until it’s about halfway submerged.
Cook Low and Slow: Set your slow cooker to low for 8-10 hours or high for 4-6 hours. The key here is patience—low and slow wins the pot roast game every time.
Check for Doneness: You’ll know it’s ready when the meat is fork-tender and falls apart effortlessly.
This method is perfect for a busy day when do you want some thing delicious but you're too tired to do anything about it. Plus, the whole house smells like Sunday memories by dinnertime. There you have it, my pot roast recipe crock pot method.
What’s your favorite pot roast memory? Let me know in the comments below! 😊
Old-fashioned pot roast
Ingredients
- 4 lb chuck roast Or other beef options: see notes
- 1 oz. envelope Lipton onion soup
- 10.5 oz cream of mushroom soup 1 can
- 1 ½ cup beef broth or water with a ½ teaspoon of salt
- 5 carrots peeled and cut into 2 inch pieces
- 5 Yukon Gold potatoes or Russet peeled and cut into 3 inch pieces
Instructions
- 1 ½ cup beef broth (or water with a ½ teaspoon of salt)
- Put roast into a roasting pan and top of potatoes and carrots. (see notes for slow cooker directions)
- Mix together soup mix, cream of mushroom soup, and beef broth
- Pour over roast
- Cover and bake for 3 hours at 325 degrees
- 5 carrots peeled and cut into 2 inch pieces
- 5 Yukon Gold potatoes or Russet peeled and cut into 3 inch pieces
Notes
- Chuck roast
- Beef brisket
- Bottom round roast
- Short rib
- Tri Tip
Lauren Lane says
This one is dear to my heart as my mum made it every Sunday! I hope you enjoy it.