Sunday, March 8, 2009


Growing up in Indiana, we enjoyed three meals a day as do most people. They were referred to as breakfast, dinner and supper. I'm not really sure if this is a Hoosier thing or a family thing. Dinner was the largest meal of the day. My father worked 2nd shift and was always sent off with a nice home-cooked meal in his belly. This meal was provided during the week by my grandmother as my mother worked a nine-to-fiver. Supper was a light meal like salad, a sandwich or sometimes a bowl of cereal. When I moved to Florida, I began to partake of breakfast, lunch and dinner. I've adapted well but Daddy still refers to lunch as dinner and dinner as supper.

Whenever I think of a nice, home-cooked meal, I think of pot roast. It's my favorite comfort food. I have many different recipes for pot roast but the one I love the most is the traditional. The one my mother made. The one my grandmother made. It's delicious and invokes memories of my childhood and a simpler time.

Pot roast is also economical. It's best made from an inexpensive cut of meat like chuck roast and slow cooked all day long. Unlike my grandmother who could be found all day long in the kitchen, I work out of the home during the week and have a lot to catch up on over the weekend. I find the crockpot works quite well to make my favorite beef creation. Pair it with potatoes in any fashion, a salad and parkerhouse rolls; your family will applaud your efforts and possibly even give you a standing ovation. It's that good.

I've always taken pot roast and its easy preparation for granted. Lately I've encountered many friends who've never made one and don't have a clue where to start. And so in the spirit of Money in the Bank I've decided to post the recipe for my family's traditional pot roast.

Smart Mouth Family Pot Roast

Boneless chuck roast (enough to feed your family and some extra for leftovers)

2 Onions, (peeled and quartered)

2-3 Carrots (peeled and cut in 2 inch segments)

2-3 stalks Celery (washed and cut in 2 inch segments)

2 cloves Garlic (smashed)

½ cup Red wine (your choice and can be substituted with beef stock or broth)

Salt to taste

Pepper to taste

½ - 1 tsp Thyme (more if you're using fresh and I use poultry seasoning when I'm out of thyme)

Small bunch Fresh Italian parsley chopped (1/2 goes into the pot and ½ reserved for garnish)

Season the chuck roast liberally with salt and pepper. (I use a seasoned salt mixture that Pualani sends me from Hawaii. I have no idea what's in it but it's great. My mother always used just regular salt and pepper. ) Add the thyme.

Layer the vegetables and then add the roast to the crock pot. Pour wine over all and let it go for about 8 hours. I usually turn the meat over at some point and sometimes will put the veggies on top if the meat isn't moving along as quickly as I want.

Remove from crock when meat is tender. You can make gravy from the juices if you're serving mashed potatoes. I usually pull the meat apart with two forks and remove all the icky, fatty parts (That's a culinary term). I made red potatoes with parsley, butter and garlic on the day I took these pictures. I added a salad and some brown and serve Mrs. Schubert's parkerhouse rolls. Heaven!

Do you have a pot roast recipe you'd like to share with a Smart Mouth Broad?

For more money saving tips, click on the little piggy in the upper left hand corner of this page.


Kathy said...

I'm hungry now... mmmmmmmmmmmm

hot damn that looks good

Anonymous said...

I do so love pot roast! I've never tried it in a crock pot or with wine but everything else seems similar. I usually cook in a big pot on the stove for hours. We always laugh because it's the meat that keeps on giving. You just chew and chew and chew and it never goes away!

Anonymous said...

My grandmother always made this for our family get together meals on Sundays... we grew up calling our meals breakfast, dinner and supper. Then my family moved to Arizona and it was breakfast, lunch and dinner. It's a regional thingie. BUT, no matter what you call the evening meal, a roast is always well received.

The Blue Ridge Gal

Jan said...

Mmmmm, mmmmm - pot roast! I love it and make it (very similar to yours) in the crock pot a lot.

It is a regional thing - The Young One's father is from Indiana and always called it breakfast, dinner and supper; I'm from Texas and it will always be breakfast lunch and dinner.

Anonymous said...

Looks yummy and I enjoy crock-pot cooking. Especially on those long cold evenings when cooking isn't high on the priority list.

JeanMac said...

Yum! When there are only scraps or shavings left, we toast Kaiser buns and lay a cheese slice on the beef scraps - good, good, good.

midlife slices said...

Breakfast lunch and dinner is what we eat around these parts. I love pot roast and think the only way to make it is in the crock pot. You're recipe uses wine so I must try that the next time. Tomorrow might be a good day for pot roast, i'm thinking.

only a movie said...

Looks pretty good, and I love the crock pot idea, but the boy is a vegetarian. Which makes dinner/supper a challenge. :-) Thanks for sharing all your recipes and money tips.

Fragrant Liar said...

Yummm!!That sounds fabulous!

Twenty Four At Heart said...

Oh I love pot roast. It's one of my favorite things to make because yum! And it IS comfort food! Now you've made me want to cook one sometime soon!

Midlife Jobhunter said...

"I usually pull the meat apart with two forks and remove all the icky, fatty parts (That's a culinary term)."


Sounds like a Midwest Sunday dinner to me.

Breathe said...

Anything else I've made in a crock pot has always been awful, so I think of it as a Roast pot.

Mmm. I may have to get off my diet for one day this week.

Damn you SMB. (but thanks from my inner carnivore)

Anonymous said...

MMMM good! :)

Smart Mouth Broad said...

Kathy-It is good and and so easy.

BV-I used to do it on the stove but the crock is just so easy.

Di-At least for me, it reminds me of home.

Jan-I make it all different ways but this is my fav for comfort food.

Lisa-I love to cook but have a real appreciation for an easy recipe.

JeanMac-What a great idea! MHS loves cheese.

MLS-Sometimes I use beef stock but I will use the wine if I have it because I love the flavor it adds.

Movie-I have some great bean recipes for the crock pot too. Most have meat for flavoring but I'm sure it could be substituted with something else.

Liar-Oh it is.

24-Everybody needs a little pot roast now and then.

Midlife, menopause, mistakes and random stuff... said...

Hey thanks for telling me about that other language thing!!! I have no clue what that;s about and I've tried to fix it. When you get a minute will you look at it again and tell me if it's fixed? Thanks so much and WTF?????????????

Steady On
Reggie Girl

Smart Mouth Broad said...

MLJH-What? It's not a culinary term?

Breathe-I have to admit that a roast is what mine is used for most of the time but I do occasionally use it for other dishes. I taught my dad to use one after my mom died because he almost set the kitchen on fire. Yikes!


Smart Mouth Broad said...

MMMR-You're good now.

Midlife, menopause, mistakes and random stuff... said...

Thanks for your help!!!! You may have a smart mouth but you're sure a sweetie :)
(What a Wonderful World is my favorite song too)

Steady On
Reggie Girl

Pseudonymous High School Teacher said...

Yummmm I love pot roast and that looked wonderful. I already ate dinner, but that made me hungry. YOur recipe is really lcose to my mom's, which is what I usually make. We don't have a crock pot, so ours is baked in teh overn slowly. ANd on thop of the roast, we put steak sauce.

Reader Wil said...

It looks very yummy! Thank you for the recipe. I often cook very simple things, as I am alone and don't want to spend much time on cooking.Thanks fot your comment. I shouldn't comment in French everybody speaks English.I only answered a French comment because I couldn't answer on the French blog itself at that moment!Sorry.

Reader Wil said...

Thanks SMB! It feels like showing off! May-be it is. And then again my French is very poorly. I need practising...But thanks! You are a dear!

Debbie said...

I read one time that which ever meal is the largest (noon or evening) should be called dinner. Makes sense to me. It is confusing. I had my dad tell me he was going to visit me for dinner once. When he showed up at noon, I thought he was 6 hours early:)

Vodka Mom said...

I adore a great pot roast!!! That sounds like DINNEr today!!!

Anonymous said...


My Dad says breakfast, dinner, and supper too. In fact on Sundays when we were growing up...dinner was served around 2:00 and was a big meal...there was no other meal that day, save for a light snack in the evening...

LiLu said...

Mmmmm... pot roast is HOME and FAMILY and HUGS, truly it is. Those potatoes look divine!

Stepping Thru said...

Yummy, Yummy! The only thing I have done differently lately is instead of adding the salt and pepper I sprinkle a package of Lipton Dry Onion Soup Mix on the roast and let it cook. It really gives it a different flavor. Sometimes I put my potatoes in the crock pot with the meat too. Me thinks I should go do that right now!

Wsprsweetly Of Cottages said...

I just ate dinner...did the dishes and then came on here to catch up a bit...and what do I see? Just about the most beautiful pot roast ever..that's what!! :) Yum! A recipe with a bit of History! For me it doesn't get much better! (ok..maybe the ride on the back of the bike with SMB!) :)

Smart Mouth Broad said...

Pseudo-Mmmmm, that sounds good.

RW-I truly like the challenge. I need to work on my Spanish more but want to work on my French.

Debbie-Even tho I know......I still get confused sometimes when talking to my dad.

VM-Don't forget to share your recipe.

Fancy-Same at my house only everyday it was like that. Evening meal/snack was pretty much a fend for yourself.

LiLu-I couldn't agree more about the roast and thanks re: the potatoes. They were good.

ST-Oh, I've done that too. I like that one.

Mona-You're too funny!