Rating: 3 stars
1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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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!


Recipe Summary

10 mins
5 hrs 10 mins
5 hrs 20 mins
10 servings


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; protein 25.2g; carbohydrates 13.3g; fat 21.7g; cholesterol 92.5mg; sodium 700.3mg. Full Nutrition