Best {and Easiest} Pot Roast Recipe Ever!

Pot Roast 1

Look at my shiny, new CrockPot!!! How did I obtain such a shiny, new, red gem you ask?  Well, let’s just say this is what you get when your recently married son (with a surplus of wedding gifts) breaks a taillight on your car!  LOL! It’s called “bartering” and we tend to do it a lot in this house.  Not sure if that’s good or bad…or neither. :-)

Anyway, I am SO excited about my fancy new pot made of have no idea! My old one was I THINK about 25 years old (I was going to take a picture of it….but the hubster was so anxious to get rid of it, he tossed it before I had a chance!)

Pot Roast 2

But it was very similar to this one, AND it was missing one handle, one “foot”, and had A LOT more stains! I told you…..OLD SCHOOL!

So, yes, I am thrilled to have a new one and have vowed to use it OFTEN!

My very first offering to the Crock Pot gods was a family favorite….the tried-and-true FOOLPROOF POT ROAST dish my Mama has been making for years and years. She got the recipe listening to the Jackie Olden radio cooking show when we lived in the Los Angeles area back in the 70’s. I have searched the world wide web over and over looking for this particular recipe…but the only thing I have found is a picture of this cookbook she wrote back in 1983, “Come Into The Kitchen”. I think my Mom had all her cookbooks…I’m going to have to check them out.

Pot Roast 3

Ever since she learned Jackie Olden’s method of cooking pot roast, it’s the ONLY way she has done it and subsequently really the only way I know HOW to do it. But I keep on making it this way because I figure “Why mess with perfection?”

OK…so here it is….another one of those recipes you better read carefully, or you might miss it. :-)


  • 1 Pot Roast
  • 1 packet of Brown Gravy mix (dry)
  • 1 packet of Au Jus mix (dry)
  • water

Pot Roast 4

Place roast in roaster (or Crock Pot) and add potatoes, carrots, etc. (optional).  Sprinkle both packets of mix over the top of the roast and then add water until it is half way up the side of the roast.

Pot Roast 5

In Crock Pot: cook LOW AND SLOW for 8+ hours.
In roaster: cook for 6 hours at 275 degrees with LID ON.

The “low and slow” cooking method practically guarantees a fall-off-the bone roast…and the combination of the gravy and au jus mixes make a DELICIOUS gravy after the roast is done.

To make the gravy: add about a cup of water to the juice drippings in the bottom of the roaster, place roaster on stove top, heat to boiling and thicken with cornstarch and water. (If you used the Crock Pot, just pour juice drippings into a sauce pan and prepare the same way as above.) Boil for a minute or two and you are done.  The gravy train has reached its’ destination! :-)

Thanks Jackie, for the terrific recipe…..thanks Mom, for being such a great cooking teacher and all-around AMAZING Mother…and thanks Erik & Kaitlyn, for the new Crock Pot! ;-)   (I’ll invite you over for roast soon!)

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  1. Roberta says

    Thank you thank you thanks for posting the pot roast recipe… Soooooo good! My family loved it. My husband told me that roast wasn’t my thing so I stoPPED cooking it. Until now… Easy and delish!

  2. mscujo says

    try this gravy with your potroast…make a roux of butter ( I know, I know butter is bad for us) and flour and slowly add the gravy from the crockpot stirring until the lumps dissolve and until the gravy thickens….super great!

  3. Karen says

    LOL this looks similar to the pot roast recipe I put on your facebook page last week. Except that use dry dressing mix and beer. I bet the gravy mix would be just as good, with the beer.

  4. Trudy says

    Wow! I’ve used this recipe many times and my family loves it! Besides making a wonderful pot roast, it’s perfect for French Dip sandwiches. Shred or slice the meat and serve with toasted subway sandwich rolls. The juices are perfect as the dipping sauce.

  5. Rachel says

    My mama’s recipe was similar… except, instead of Au Jus mix, she used onion soup mix. And instead of water, she used ginger ale. The acid in the ginger ale tenderizes the meat even more!

  6. Jill Nystul says

    Bonnie…I have always used a 3 to 4 lb. boneless chuck roast for my pot roasts. :-)

    LIA…thanks so much for the recipe! I'm excited to try it!