Pot Roast Moms Way


3 1/2 - 4 lb bottom round roast
3 red bell peppers, medium dice
1 large onion, medium dice
1 lb baby yukon gold potatoes
1 cup red wine
8-10 cloves garlic, sliced
2 sprigs rosemary
1 bottle chili sauce
1- 28 oz can crushed tomatoes
olive oil
salt & pepper
fresh parsley for garnish


Heat up a large heavy pot, I use my dutch oven for these type of slow cooking dishes.
Season the meat generously with salt and pepper.
Add a couple Tbsp of olive oil to the pot and sear {brown} the meat on each side.
Add in the wine and allow to reduce by about half.
Add in the red bell peppers, onion, potatoes, garlic, rosemary, chili sauce and tomatoes.
Simmer 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.
Slice the roast, pour the sauce & potatoes overtop. Garnish with fresh parsley.


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.


Thursday, December 12, 2013 - 6:42am


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