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!

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Ingredients

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

Directions

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.

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  • 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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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/09/2018
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