Pot roast and veggies is a super easy meal right? It can be! But what about when your roast is really dry and your veggies are overcooked? That was always my issue… dry pot roast.
My mom, on the other hand, makes the best pot roast you’ve ever had. Hands. Down. It’s been my requested birthday meal since I was 8, and when I was 14 I started making it myself!
But even though I had watched my mom make the meal for many, many years… I had missed one crucial piece of information! And that little bit of info made the difference between a tough, dry pot roast, and a fall-apart tender pot roast!
Best Ever Homemade Mashed Potatoes
The Best {Easy} Pot Roast Recipe for Tender Roast
Just last week I had finally had enough of my too-dry roast and I asked my mom to give me her step by step directions.
When she told me I couldn’t believe it was so simple!
1. Put the raw roast in a roaster pan.
2. Season with Salt, Pepper, Garlic.
3. Add chunked potatoes, carrots, and onions.
…Now here’s the trick…
4. Place foil SHINY SIDE DOWN! What??? That was literally all I had been doing differently!
5. Bake in a 350° oven for 4 hours.
I had to try it that night, and I can tell you that it was a huge difference from my normal roast!
Try it tonight and you’ll see what I’m talking about!
The Best {Easy} Pot Roast
The best pot roast recipe you’ve ever tried! Say goodbye to dry pot roast with this EASY secret to a perfect pot roast that is blow-you-away delicious!
Ingredients
- 2-5 lbs Roast
- 3 lbs Potatoes, peeled and cut into chunks.
- 2 lbs Carrots, peeled and cut into chunks.
- 2 large Yellow onions, cut into chunks
- Salt, Pepper, Garlic to taste
Instructions
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Put the raw roast in a roaster pan. I use a chuck roast instead of a shoulder roast.
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Season with Salt, Pepper, and Garlic powder.
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Add chunked potatoes, carrots, and onions (or any vegetables you want).
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Place foil SHINY SIDE DOWN.
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Bake in a 350° oven for 4 hours.
Lindsay says
Is this literally all you put in the pot? And what cut of meat and how many pounds?
Victoria says
Hey Lindsay! Yep, that’s literally all I put in the pot! It can be any kind of beef roast, and the pounds don’t really matter.
I’ve done this with 2lbs or 8lbs! Just plop the roast in the pan, add veggies and spices, then cover with foil (shiny side down), and you’re good to go!
Michele says
Do you put foil and then put lid on or just use the foil to cover?
Victoria says
Hi Michele! I just do foil, but adding a lid would be fine too 😊
Katie Anne Gaither says
I do my roast just like my Grandma did and it turns out great. I put the raw roast in the roaster. For a pork roast you season heavily on all sides with salt. For a beef roast, salt and onion salt. Fatty side up. Put the lid on and cook on 300-325 half an hour per pound. You do NOT put the veggies in at the beginning. You will have veggie mush. The last 1-1/2 hours is when you add the potatoes and carrots.
Victoria says
Hi Katie! Sounds delicious! 😋 We always put our veggies in at the beginning (going on 3 generations now) and they are perfect!
But when I’m out of veggies and need more, I put them in with the roast and cook it on a low temp for about an hour like you said.
Either way, so good! Thanks for stopping by!
Fran says
Thank you for the recipe. We made it on this snowy day and it was perfect! I had decided that I didn’t like pot roast because I have been frustrated trying recipes for years that always had extra ingredients that I believe detracted from the flavor of the good beef and vegs we use. You promised and you delivered! Thank you, again, for a recipe that will become our family pot roast recipe, too.
Victoria says
Oh how wonderful!! I’m so glad I could save roast for you, it’s too delicious to give up on! Enjoy!!