Momma's Perfect Pot Roast

Happy Mother's Day, Momma!

Mother's Day is Sunday, May 11

Yeah, the recipes this last week are devoted to my Momma. I mean, its the least I can do in honoring her, and in helping to pass along the recipes for generations to come and the least I can do for her making me who I am today. Many recipes I have already shared and there are many more to come.

My mother was a very special person, so full of life, a beaming light shining on all she met, one which burned an impressionable and lasting memory on each person she met. Now I know your mother was ever so special in your heart, but she was not like mine, as mine was the most wonderful mother anyone could ever ask for. She taught me so many things; started my interest in food and recipes, nurtured my appreciation for art and music and informed me of the little things of life that daddy forgot to tell me. I was blessed in having her around doing motherly things through my teens as we lost our Momma as I was settling into college. That was the hardest lesson I had to learn.

This recipe is a perfect example in exemplifying my Momma's cooking style as she used everyday ingredients, even a red can of the condensed soup, to make gourmet tasting meals and I think it makes a perfect pot roast. It's depth of flavor shines through and the character of the meal is enjoyable with every bite taken, just like our Momma did in life.


Momma's Perfect Pot Roast

serves about 6

1 -3 to 4 lb. boneless chuck roast
salt and black pepper
all-purpose flour
2 tablespoons cooking oil
2 tablespoons butter
1 large onion, sliced
1 teaspoon ground thyme
1 teaspoon ground marjoram
2 bay leaves or 1/4 teaspoon ground bay leaves
1 -10.5 oz condensed French onion soup
1/4 cup port wine
4 large carrots, cut into bite-size

Dry roast and generously add salt and pepper on all surfaces. Dust with flour.

In a large Dutch oven over medium heat, add oil and butter; brown roast on all sides. Add onion, thyme, marjoram, bay leaf, onion soup and wine. Stir to incorporate spooning liquid on top of roast. Cover and reduce heat to low. Simmer for 2 hours.

Add carrots, mostly along the sides, and simmer covered 1 hour.

Remove roast and carrots to serving platter. Discard bay leaves if used. Strain liquid into a saucepan of medium darken roux if desired for gravy or incorporate in a little corn starch to thicken.


  1. This most certainly brings back Mom memories for me. We'd have a roast every Sunday. She'd put it in the oven before we left for church and we'd come home to a wonderful smelling house and a delicious lunch.


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