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Mum’s Pot Roast With a Kick


I am the child of a working mom in the 70’s. There were four of us kids and even though Mum  worked in office all day she made sure we had a proper dinner each evening. She would plan out meals for the week, do the shopping on the weekend and call one of us after school and give us detailed instructions to cook dinner for that evening. My sister and I took turns cooking and dinner would always be ready when Mum got home.

I don’t remember how old I was when I started to get Mum’s dinner instructions but I think I was about eleven. That was my introduction to cooking.

There are meals I learned to cook from my mother that I have now taught my daughter to cook. Each of us have put our own spin on these recipes but the basic idea is still there.

Today I want to share Mum’s Pot Roast with a little kick that I have added. I have been told it is very good. Why don’t you make it for your family and let me know what they think of it.

You will need the following ingredients:

  • 3-4 pound chuck roast
  • olive oil
  • 1 pound carrots, peeled and cut in half
  • 2 large onions, peeled and cut into six large sections
  • 1 cup red wine (I used a blended red wine)
  • 1 cup beef broth
  • salt
  • pepper

Heat 2 tablespoons of olive oil in a large skillet, add the carrots and brown them on high, this will take about five minutes. Once carrots are browned remove them from skillet and set them aside in a bowl.


Repeat these same steps with the onions.


Salt and pepper both sides of the chuck roast.  Add 2 tablespoons of olive oil to skillet and heat on high, add the chuck roast and brown on all sides. This should take just a few minutes. You want to get a nice brown color to your roast.



After chuck roast is nice and brown return carrots and onions to the pot. Add the wine and beef broth to the pot, cover with lid, reduce heat and simmer for three hours.



When Mum’s Pot Roast With a Kick is done the meat will be very tender and tasty.

I serve Mum’s Pot Roast With a Kick with a side of mashed potatoes. There will be a lot of juice in your pot. You can make gravy from this if you like by heating 2 tablespoons of butter in a frying pan, adding 2 tablespoons of flour and cook this mixture for about two minutes. Once the flour/butter mixture has cooked slowly add the pot roast juice while stirring. Cook on low heat, stirring continuously until thickened.


Hope you made enough to have leftovers for another dinner.

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