Pot Roast Moms Way

Angela LeMoine


There are certain dishes that just the thought of brings you right back to childhood, pot roast is one of those dishes. There was always such a rich and distinct flavor from my moms pot roast. Its a simple, rustic, one pot meal that is perfect on a cold day. Oh, and you’ve got to make sure to have a nice crusty bread to soak up the incredible sauce because honestly, this sauce is what makes this so special to me. I hope you all enjoy it as much as I do.

☆☆☆☆☆ 0 votes
20 Min
5 Hr
Stove Top


3 1/2 lb
bottom round pot roast
red bell peppers, medium dice
large onion, medium dice
1 lb
yukon gold potatoes
1 c
red wine
garlic cloves, sliced
rosemary sprigs
1 bottle
chili sauce
1 can(s)
(28 oz) crushed tomatoes
olive oil
salt, pepper
fresh parsley, chopped


1Heat up a large heavy pot, I use my dutch oven for these type of slow cooking dishes.
2Season the meat generously with salt and pepper.
3Add a couple Tbsp of olive oil to the pot and sear {brown} the meat on each side.
4Add in the wine and allow to reduce by about half.
5Add in the red bell peppers, onion, potatoes, garlic, rosemary, chili sauce and tomatoes.
6Simmer on low for 4 1/2 hours. Remove the meat and allow to rest. Continue to simmer the sauce for 30 minutes. Season with salt and pepper to taste.
7Slice the roast, pour the sauce & potatoes overtop. Garnish with fresh parsley.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian