Classic Pot Roast

Wednesday, October 17, 2012
Classic Pot Roast is an all-in-one pan easy filling vintage meal mom use to make back in the 1960s.


This recipe would easily feed the whole family and an inexpensive satisfying meal on a budget.


Mom's recipe will work for a classic oven braise as well as in a slow cooker.


Our pot roast is braised beef in liquid slow-cooked and we add usually carrots and potatoes and then another Yankee-style pot roast is cooked and served with the addition of carrots, potatoes, parsnip, and turnip and still slow-cooked.


The additions added can be whatever your family prefers vegetable-wise, we just like to keep it plain and sop up the juices with a nice loaf of hard-crusted Italian bread.


Later through the years, our recipe collection added Mississippi London Broil Pot Roast and Tavern Style Beef Roast both amazing in flavor slow-cooked, and perfect for sandwiches with leftovers.


slow cooker classic chuck roast aka Pot Roast





Easy Steps

  1. Prepare and grease a dutch oven
  2. Sear the meat first and make small slits to stuff the meat with garlic then set aside
  3. Add the vegetables using to the pan and saute for 5 minutes
  4. Add the vegetables except for potatoes to the dutch oven and place the meat on top
  5. Season, add wine
  6. Bake for 1 1/2 hours covered then uncover add potatoes for another hour(6 to 8 hours on low using a slow cooker)




Traditional Meats and Vegetable Suggestions

  1. Classic Pot Roast's first choice was always a Chuck Roast (also called blade roast, arm roast, or 7 bone roast)
  2. Rump Roast
  3. London Broil
  4. Pork Butt
  5. Tri-Tip
  6. For the Vegetables:
  7. Carrots
  8.  Baby Tiny Potatoes
  9. Parsnips
  10. Turnips
  11. Grape Tomatoes
  12. Green Beans
  13. Baby Pearl Onions
  14. Quartered Onion
  15. Whole or Sliced Mushrooms
  16. Stewed Tomatoes
  17. Red or Yukon Gold Quartered Potatoes
  18. Peppers



Pot Roast over pasta


Vintage Recipes



Mom always used what we had but the classic is red potatoes or Yukon gold, onion, carrots, and mushrooms with a pot roast.


Back in the 1940s  and 1950s money was tight and chuck roast was the least expensive meat to use and it was slow-cooked in the oven or a slow cooker.


The flavor usually came from all herbs she added and lots of garlic rosemary, oregano, fresh parsley, and a bay leaf which all gave the roast a magnificent taste.


As time went on we adapted the recipe from the classic and use other vegetables in the pan like peppers, and also use other meats, even pork butt.


lipton onion soup pot roast


The Lipton Onion Soup Era



The recipe for pot roast was added to the Lipton instant onion soup package in 1958.


About the same time, a similar recipe, but made with sour cream, was created in New Zealand that became very popular.
You may remember it by the name "French onion dip" began to be used in the 1960s


The "Lipton Onion Soup" recipe for making pot roast is still popular now in the 2000s and a super simple recipe by taking a 4-pound roast and sprinkling it with a package of Lipton onion soup mix, adding 2 cans of Campbell's cream of mushroom soup and 1 - 1/2 cans of water and desired root vegetables(potatoes, carrots etc.) added to a Crockpot/Slow Cooker, for 6 to 8 hours on high.


Personally, I wasn't a big fan of the salt laded content it produced but it was still a tasty easy dish for busy homemakers and still is today a vintage famous recipe.


pork butt in a slow cooker


Creative Serving Ideas



The roast was served as is and sliced and sometimes mom would make rice or pasta and pour the meat and vegetables over the top.


The recipe can easily be changed to feed a large family with those side dishes or even topping hard-crusted Italian bread with the vegetables and meat mixture.


Lesser cuts of meat need to cook very slow to ensure tenderness and chuck roast is cut from the cow's shoulder. It is a heavily exercised muscle, which gives the beef good flavor but it also makes it tough, hence slow cooking is highly recommended.

Using a slow cooker is great, set it and forget it, however, you still have to sear the meat first to get that deep down beefy flavor on the outside of this meat.


Either cut of meat you use, this will be a delicious meal any day of the week and easy to make.


carrot and potatoes


Pin for later



pin for later later pot roast


Delicious and Tasty Chuck Roast



Thinking back when we were kids, we really love chuck roast, tender, flavorful beef that really hit the spot on colder winter days in Utica, Central N.Y.


We would have this meal at least once a month budget permitting, and we were grateful to have a wonderful meal like this pure comfort food.


This roast recipe can be made on the stovetop in a dutch oven, baked in the oven, or made in a slow cooker or pressure cooker referring to booklet instructions from the manufacturer.


Classic Pot Roast

Classic Pot Roast

Yield: 6
Author: Claudia Lamascolo
Prep time: 15 MinCook time: 2 H & 30 MTotal time: 2 H & 45 M
Classic Pot Roast from the 1960s made with added potatoes, carrots, mushrooms, and wine. Perfect to feed a large family.

Ingredients

  • 1 - 4 pound boneless chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 or 2 small onions cut into quarters
  • 6 garlic cloves sliced thickly
  • 1 cup sliced carrots or whole baby carrots
  • (Optional: 8 ounces of any kind of mushrooms, sliced  and refer to notes for any other additional vegetables)
  • 2/3 cup dry red wine
  • 2 1/2 cups beef broth ( more if roast starts to dry out)
  • 2 fresh sprigs of rosemary
  • 1 teaspoon dried oregano
  • 2 tablespoon flat-leaf Italian parsley
  • 1 dried bay leaf
  • 4 peeled potatoes cut into quarters
  • Alternative Cooking Method:
  • Add all the ingredients after searing the meat to a slow cooker on high for 4 to 6 hours.

Instructions

  1. Preheat the oven to 325 degrees
  2. Lightly grease a dutch oven pan.
  3. Make small slits into the meat and add the garlic slices.
  4. Sear the meat on both sides in the olive oil and set aside (around 14 minutes on high heat).
  5. Add the onions, salt and pepper potatoes, carrots, mushrooms to the pan and saute for around 5 minutes on medium heat.
  6. Add all of the vegetables except potatoes to the dutch oven.
  7. Set the meat on top of the vegetables and pour any juices into the pan from the frying pan.
  8. Add the broth, wine, parsley, oregano, bay leaf, and rosemary.
  9. Cover and bake at 325 degrees for 1 1/2 hours then remove the cover and add the potatoes.
  10. Cook uncovered for another hour or until the potatoes are soft when pierced with a fork.
  11. Add more broth if necessary and roast starts to dry out.
  12. Let the meat rest for at least 10 minutes before slicing removing the rosemary and bay leaf.
  13. Serve meat with vegetables.
  14. Other Cooking Methods:
  15. Stovetop: simmer in a dutch oven with all the same ingredients except using
  16. 3 - 1/2 cups of beef broth with vegetables on the bottom and beef on top.
  17. Place on a low simmer for around 3 hours.
  18. Add more broth if necessary and roast begins to dry out.
  19. Slow Cooker:  Sears meat first then add use the same recipe as the original, just place the vegetables first, meat on top, and all other ingredients. Set to high 4 to 6 hours or low 6 to 8 hours.

Notes

Traditional Meats and Vegetable Suggestions

  1. Classic Pot Roast's first choice was always a Chuck Roast (also called blade roast, arm roast, or 7 bone roast)
  2. Rump Roast
  3. London Broil
  4. Pork Butt
  5. Tri-Tip
  6. For the Vegetables:
  7. Carrots
  8.  Baby Tiny Potatoes
  9. Parsnips
  10. Turnips
  11. Grape Tomatoes
  12. Green Beans
  13. Baby Pearl Onions
  14. Quartered Onion
  15. Whole or Sliced Mushrooms
  16. Stewed Tomatoes
  17. Red or Yukon Gold Quartered Potatoes
  18. Peppers



The "Lipton Onion Soup" recipe

4-pound roast and sprinkling it with a package of Lipton onion soup mix, add 2 cans of Campbell's cream of mushroom soup and 1 1/2 cans of water added with root vegetables of choice to a Crockpot for 6 to 8 hours on high.

old fashioned pot roast, classic pot roast, vintage pot roast recipes, Lipton Onion Soup Pot Roast, Yankee Pot Roast
chuck roast, pot roast, oven roasted beef, old fashioned beef recipes, vintage beef recipes
Italian


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pin for later




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pork roast


9 comments

  1. I just would like to give a huge thumbs up for the great pics, u just made me hungry.

    Toscana Restaurant Temple Bar.

    ReplyDelete
  2. Dear Claudia, This is one good comfort meal for the cold weather that is creeping in. Blessings dear. Catherine xoxo

    ReplyDelete
  3. plenty of fresh vegetables on this dish. This is what I call proper, healthy and tasty Italian cuisine. Brava Claudia.

    ReplyDelete
  4. Pot roast and mashed potatoes - a perfect pairing. Love this tried and true recipe.

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  5. There's nothing like a good pot roast, and this is a good one! Love this recipe!

    ReplyDelete
  6. Love these simple and budget-friendly meals! Everyone enjoyed it so much!

    ReplyDelete
  7. What a lovely combination of ingredients. So healthy too. Total comfort meal. Thanks for sharing

    ReplyDelete
  8. Such a classic dinner. We loved this for Sunday dinner! Thanks for a great recipe!

    ReplyDelete
  9. Thanks so much for sharing your awesome post with us at Full Plate Thursday, 578. Hope you have a great week and come back to see us real soon!
    Miz Helen

    ReplyDelete

Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. We love our readers all the best Claudia