Name: Mother's Pot Roast
Prep time: 10 min
Cook time: 420 min
Total time: 430 min
Yield: 5
Ingredients: 2.5 pounds tip round roast; salt and pepper to taste; 1 (15 ounce) can tomato sauce; 1 onion, cut into thin strips; 2 bay leaves; 3 tablespoons all-purpose flour

Cook Time: 420 minutes

Slow Cooker Roast with Tomato Sauce

This hearty and flavorful roast is easy to make in a slow cooker. Tender, juicy meat paired with rich tomato sauce and savory onions creates a comforting meal that will impress family and friends alike. Follow the simple steps to create this delicious dish thats sure to be a hit!

Ingredients

2 pounds tip round roast
Salt and pepper, to taste
1 (15 ounce) can tomato sauce
1 onion, cut into thin strips
2 bay leaves
3 tablespoons all-purpose flour

Directions

Step 1: Spray the slow cooker with nonstick cooking spray to prevent the roast from sticking.

Step 2: Season the roast generously with salt and pepper on all sides.

Step 3: Place the roast in the slow cooker with the fat side facing up.

Step 4: Pour the tomato sauce over the roast, ensuring it is well-covered.

Step 5: Layer the onion strips over the top of the roast, followed by the bay leaves for added flavor.

Step 6: Cover the slow cooker with its lid and cook on High for 1 hour.

Step 7: After 1 hour, reduce the heat to Low and continue cooking for an additional 6 to 8 hours until the meat is tender and fully cooked.

Step 8: Once done, carefully remove the roast from the slow cooker and transfer it to a warm platter. Cover loosely with foil to keep it warm while you prepare the sauce.

Step 9: Pour the cooking drippings from the slow cooker through a fine mesh strainer into a medium-sized saucepan, discarding any solid pieces left behind in the strainer.

Step 10: Whisk in the flour into the strained liquid to create a smooth sauce. Cook the mixture over medium heat, stirring constantly, until it thickens to your desired consistency.

Step 11: Season the sauce with additional salt and pepper to taste.

Step 12: Serve the thickened sauce alongside the roast for a rich and flavorful accompaniment.

Nutrition Facts

Per Serving	Amount	% Daily Value*
Calories	552	-
Total Fat	37g	47%
Saturated Fat	15g	77%
Cholesterol	150mg	50%
Sodium	570mg	25%
Total Carbohydrate	10g	4%
Dietary Fiber	2g	6%
Total Sugars	4g	-
Protein	45g	90%
Vitamin C	8mg	8%
Calcium	29mg	2%
Iron	6mg	31%
Potassium	1037mg	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mother's Pot Roast

Origin and History

Pot roast, as a dish, has its roots deeply embedded in American culinary tradition, particularly within the Northeastern and Midwestern states. Its origins can be traced back to the early 19th century, when slow-cooked meats became a popular method of cooking for busy households. A typical pot roast, such as "Mother's Pot Roast," consists of a tougher cut of meat, like a chuck roast or round roast, that is slow-cooked to tender perfection. This cooking method was developed to soften the meat and extract the rich flavors, making it a beloved comfort food across the United States. The version known as "Mother's Pot Roast" uses simple ingredients like tomato sauce, bay leaves, and onions, paying homage to the rustic, no-fuss style of cooking that many mothers across the country have mastered over generations.

Regional Variations

While the basic idea of a pot roast remains the same, regional variations of the dish exist across the United States. In the South, for example, pot roast might be cooked with a blend of spices or served with sides like cornbread or collard greens. In the Northeast, the dish often includes hearty root vegetables like carrots, parsnips, and potatoes, which soak up the flavorful juices during the slow cooking process. The Midwestern version of pot roast might be richer, incorporating additional seasonings and sometimes wine, making it a more complex dish. "Mother's Pot Roast" stands as a straightforward, no-nonsense approach, using minimal ingredients while focusing on the tenderness and flavor of the meat.

How It Differs from Similar Dishes

Pot roast is often compared to other slow-cooked beef dishes like braised short ribs or beef stew. However, what sets "Mother's Pot Roast" apart is its simplicity and the use of tomato sauce as a base. Unlike beef stew, which typically incorporates a variety of vegetables and a thickened broth, pot roast relies on the natural flavors of the meat and a few key ingredients to create a savory sauce. This results in a dish that is less brothy and more focused on the tender meat, making it a favorite for those who enjoy a more straightforward, meat-centric meal. Additionally, while short ribs are often used for braising, pot roast is made using a tougher cut, such as chuck or round, that benefits from long, slow cooking to break down the fibers and enhance the texture.

Common Places to Serve Pot Roast

Mother's Pot Roast is a quintessential dish for family gatherings and Sunday dinners. It is often served at home, especially for occasions where comfort food is desired, such as holidays or special events. The dish is particularly popular for its ease of preparation and ability to feed a crowd. Restaurants offering homestyle American cuisine might feature pot roast on their menus as a classic comfort dish, often accompanied by mashed potatoes, roasted vegetables, or a hearty bread to soak up the sauce. It's also common to see pot roast served at community gatherings or potlucks, where its simplicity and deliciousness make it an ideal choice for sharing.

Fun Facts About Pot Roast

Pot roast was traditionally a dish made from cheaper cuts of meat, as it was an affordable way to feed a large family with minimal ingredients.
The slow-cooking method of pot roasting helps break down the tough fibers in less expensive cuts of meat, making them tender and flavorful.
Some variations of pot roast include adding wine, broth, or even beer to the cooking liquid, which enhances the flavor profile and creates a rich gravy.
In the 1950s and 1960s, pot roast was a staple of American home cooking, often cooked in slow cookers or on the stovetop as an easy and efficient meal for busy families.
Although "Mother's Pot Roast" is a relatively simple dish, its origins are connected to centuries-old traditions of slow-cooked meat, tracing back to European cooking methods.

Comments

JACALK

10/06/2025 01:52:54 PM

I thought this recipe was way better than Awesome slow cooker pot roast. I load it up with potatoes and carrots to make it a more sustantial meal. I just throw everything in a slow cooker before I go to work on low and it is ready when we all get home.

naples34102

11/10/2009 05:02:46 AM

Nice change from the usual dry or canned soup mix recipes! I used homemade tomato sauce I had put up from my garden, as well as a glug of red wine (Sangiovese), some minced garlic, fresh parsley and fresh oregano. The sauce was thinner than I would have liked after cooking, but rather than thickening it with flour I just transferred it to a saucepan and reduced it on the stovetop. The meat was tender and well-flavored and the reduced sauce was perfect tossed with pasta and grated Parmesan cheese.

Carolynne

04/27/2008 05:54:34 PM

Oh this was delicious. It was my first attempt at pot roast and it turned out great. I loved the tomato sauce! YUM! The gravy was thick enough too so I didn't need to add any flour. I did add spices and garlic to give it more flavour. Thanks for posting.

SGAROUF

12/17/2002 04:02:15 PM

Surprisingly good!! My picky husband even liked it. I used a sirloin tip roast and cooked for 1.5 hours on high and 5-6 more hours on low. I do think it could use a little seasoning salt, which I will use next time. We served it over rice and it was great!

sunflowerjesss

01/27/2010 05:05:28 AM

Recipe is amazingly delicious as is. Only change I made was I seasoned the meat with salt and pepper before placing in slow cooker. I used an eye round roast as it was on sale and I know it is a nice tender piece of meat. I also added some minced garlic and an extra bay leaf.

DREGINEK

06/10/2003 06:04:43 PM

VERY good roast! I used chuck roast and it turned out great. Per others, I did add a couple hearty dashes of all-season salt to the beef. Also, I didn't bother straining/making the gravy b/c the meat was so tender, it had already "shred" itself. With a side of "Baked Vegetables" and "Sweet Dinner Rolls" (both from this site) we ate until we we stuffed! Plan to use the little that's left of this stuff on sandwiches! Thanks for the great recipe J.Stewart!

BETSYGIRL

01/28/2003 06:47:57 AM

This was wonderful tasting and the meat was so tender! I actually used a chuck roast - it was awesome and as good left over as when first served. I did add a little red wine.

Rylee Marie West

11/28/2009 04:38:52 PM

This was very good. I didn't have any tomato sauce, so I used a can of italian diced tomatoes with basil and garlic. I put it on before I went to bed so I could have some to take to work the next day, but I forgot about it! I came home from work and (after cooking for over 18 hours on low) it was wonderful! The roast was falling apart and wasn't dry at all. I was worried about the long cooking time, but even cooking so long, this was wonderful. Next time I think I'll stick to the shorter cooking time though

TNociti

01/02/2011 12:15:47 PM

Ridiculous good and ridiculous simple! I didn't have tomato sauce so I substituted stewed tomates that I crushed as I put them in. I seared on stovetop, added onions, carrots, potatoes, parsnips, turnips and then put cast iron pot in oven at 300* for 4 hours. Won't ever go back to the more complicated, less successful roast attempts!!!

NEEDGREATRECIPES

01/06/2010 06:21:36 PM

EASY!! I used olive oil instead of cooking spray, 8 oz of tomato sauce and 1 cup prego spaghetti sauce. I seasoned with garlic powder, onion powder, seasoning salt and bay leaf. My FROZEN bottom round roast (pot roast) came out nice and moist. I did not make gravy, I just put the sauce over each serving and ate it. I cooked it for 9 hours on low. ADDING seasonings or spices is a must. Loved it!!

ALEVESQUE

01/27/2011 01:36:15 AM

4 fussy kids gave it 2 thumbs up! I can't ask for more than that! I prepared this the night before right in the slow cooker pot, coating the meat with olive oil, salt, pepper and a few tsp of minced garlic. I put a 1/2 of an onion next to the roast (in 1 piece for those fussy kids) and then covered with tomato sauce and 2 bay leaves. I put the cover on and put in the refrigerator overnight. In the morning, I left it sit out while we got ready (to bring it closer to room temperature), then added baby carrots and turned on low. It cooked on low for about 8-9 hours. We skipped the flour part and just ate as is, with mashed potatoes. Carrots were still a bit hard, though, but the roast was tender and it was super easy! A definite repeat!

Robin blitz

03/27/2025 08:51:58 PM

I made this 2 days ago. I found it very interesting because of the lack of additional liquid. I added 1 cup of carrots chopped and 1 cup of celery chopped. The final result was a little dry eg (not alot of juice to finish the gravey).

Sandra Davis

02/11/2025 04:15:26 PM

Perfect for weeknight dinners.

Karen

02/01/2024 05:57:18 AM

It was good, but would have been better with a full 9 hours in the crock pot.

Jann

10/09/2023 03:59:07 PM

I love any kind of pot roasts so was excited about this one. The addition of Tomato Sauce seemed to ruin it. The veggies were good, onions, carrots & russet potatoes but the meat was just OK. I would not make this again.

SweetLox1487

10/08/2023 02:16:26 PM

Used Venison roast instead of beef , turned out great.

Tammy Hance

02/09/2022 04:37:31 PM

So easy and delicious! I used a huge sirloin steak and it was wonderful!

Devon Carney-Engle

10/29/2020 04:35:27 AM

Loved this recipe! Came out just as described, with the exception that my onions didn't look nearly as caramelized as the ones in the video. That said, they were still quite tasty. Would make this again.

Patilee

10/26/2020 05:06:37 PM

I followed the recipe, and I am very disappointed. The meat was tender, but the sauce and meat were sour or too acidic. The flavors are very bland and unappealing. I hope I can make sandwiches from the leftovers.

sequoyah kearns

10/06/2020 02:49:52 AM

This was a big no for us. Very watery tomato "gravy" that I did add a bit of corn starch to which helped, but the flavor was Meh. I added Onion powder, garlic and garlic powder, and salt and pepper before cooking, yet it was still tomato-y and bland. Didn't finish my dinner today.