Homemade Pot Roast

September 9, 2017

So it has been way too long since I posted a recipe or a blog on my website. Summer has officially ended, kids are back in school (thank you Jesus), the weather is starting to get some what cooler, and now it’s time to prepare for fall.

Fall is one of those seasons you start cooking the comfort food your family loves. An all time favorite for us is Homemade Pot Roast. I absolutely love pot roast! Now that we live in Texas, and since we have more cattle than people out here, we have the best cut of beef in Texas. So delicious, so tender, the way the beef falls apart when it’s cooked! I can’t describe it. If you live in Texas than you know what I’m talking about. Pot roast is a great comfort food and is also one of the meals I cook for families that need dinners to be brought to them. I know a ton of people that have different ways of making pot roast. But here is how I make Pot Roast.


Beef rump roast (any size is okay)

Adobo or any all-purpose seasoning

Some oil

1 onion chopped

2 to 3 garlic cloves chopped

3 bay leaves


Carrots chopped

Celery chopped

Potatoes chopped

You can cook your roast in a crock pot or in a pot on the stove.

I’ve done both, and I usually cook the roast on the stove. The only time I cook the roast in a crock pot is if I’m super busy and cannot give any attention to the roast.

Start by seasoning your roast with adobo or all-purpose seasoning on all sides.

Drizzle some oil in the pot.

Place the roast inside the pot and start browning the roast on all sides. You want to have a nice dark brown color on all sides of the roast.

Once your roast is brown on all sides, remove from the pot and set aside. Add your chopped onions and garlic to the pot. Stir onions and garlic until they become translucent.

Put roast back into the pot. Add water until it reaches the roast a little less than half way up. Add your bay leaves and cover. Lower the heat to simmer. You can turn the roast every hour to every hour and a half. During the time the roast cooks, if you see the water evaporating, add a little more water. But no more than half way up the roast because then you’ll have too much water in the pot.

When the meat is close to being ready, add your chopped carrots, potatoes, and celery. Let the roast and vegetables cook together.

When the roast starts to fall apart, that means it’s done! If you can remove the roast from the pot and onto the cutting board. Start to slice the roast. If you’re not able to transport your roast to the cutting board, just cut the roast inside the pot (I’ve done that plenty of times!).

Mix the roast and veggies together, and serve your roast with some warm biscuits, bread, or corn on the cob.

Note: If you are cooking the roast in the crock pot you can skip the browning process. Drizzle a little oil in the pot, add onions and garlic to the bottom, place the roast inside, fill the water a little less than half way up the roast, add the bay leaves, and let it cook on low all day. When the roast is almost done add your veggies in last. You know your meat is done when it is falling apart.


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