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Hoda's Mom's Pot Roast
Hoda's Mom's Pot Roast
Nathan Congleton / TODAY
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(133 rated)

This easy roast packs lots of flavors into very little kitchen work. It's great to make for groups or family dinners. The leftovers are always the best part!


    • One 3- to 4-pound boneless bottom round roast
    • 5 to 6 cloves garlic, sliced
    • Salt, to taste
    • Freshly ground pepper, to taste
    • Crushed red pepper flakes, to taste
    • Dried tarragon, to taste
    • 2 bay leaves
    • Ground coriander, to taste
    • Herbs de Provence, to taste
    • Olive oil, for drizzling
    • Soy sauce, for drizzling
    • 3 tablespoons flour
    • Beef broth, as needed
    • 5 small yellow potatoes, sliced
    • 2 medium onions, sliced
    • 4 carrots, sliced


1. Cut small slits all over the roast with a paring knife. Insert the sliced garlic into the holes.

2. Place the roast in a large bowl and season the roast on all sides with the salt, pepper, tarragon, bay leaves, coriander and herbs de Provence. Drizzle the seasoned roast with soy sauce and olive oil. Cover and marinate overnight in the refrigerator.

3. Preheat oven to 325°F. Transfer the roast to a roasting pan. Over medium-high heat, brown beef on top of stove. Turn the roast to sear it well on all sides. Add the flour and beef broth to the pan and stir to make a gravy.

4. Put the pan in the oven and cook for about 3 hours until soft and well browned. Remove the roast from the pan and wrap it in foil. Set aside.

5. Add the potatoes, onions and carrots to the roasting pan and return to oven for 1½ hours (or until cooked through).

6. Using a slotted spoon, remove the vegetables from the pan to a plate. Strain the remaining gravy and reserve for serving.

7. Slice the beef and place on a platter, add the vegetables to the platter and serve with gravy on the side.

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Watch Hoda Kotb's mom Sami cook pot roast and cauliflower for Mother's Day

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