My grandfather's pot roast is the best. Flavorful, moist, and tender, this is worthy to be the centerpiece of the Sunday dinner table! Serve in a bowl as a stew or over white rice with biscuits. Best served with bread to sop up the juices!



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a 7 1/2-quart pot over medium-high heat. Sear the fat side of the roast until some of the fat renders, 2 to 3 minutes. Continue to sear pork until browned completely, 2 to 3 minutes per side.

  • Pour chicken broth into the pot; add Italian seasoning, garlic powder, onion powder, cinnamon, salt, and black pepper. Bring the broth to a simmer, place a cover on the pot, reduce heat to medium-low, and cook at a simmer, turning every 30 minutes, for 4 hours.

  • Put potatoes and baby carrots into the pot so they are covered by liquid; add enough water to ensure the bottom 2/3 of the roast remains submerged. Cover the pot and continue cooking until roast is falling from bone and vegetables are tender, 60 to 90 minutes more.

Nutrition Facts

354 calories; 21.7 g total fat; 92 mg cholesterol; 700 mg sodium. 13.3 g carbohydrates; 25.2 g protein; Full Nutrition

Reviews (1)

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Rating: 3 stars
I personally did not like the taste the cinnamon gave it and it's very time consuming having to turn it every 30 minutes for four hours. I wonder if you could just sear it on both sides then put it in crockpot? I also put in some butter when I put in veggies for a little richness and I thickened the juices a bit with cornstarch as mine was very soup like and I wanted a sort of gravy. Read More