Mama’s Famous Sunday Roast: The Comfort Food That Made Her a Potluck Legend
- Patti Butler
- Apr 18
- 2 min read
: by Contributing Writer, Patti Butler
If you grew up in Kentucky—especially anywhere near our little corner of it—there’s a good chance you’ve heard of our Mama’s Roast. Mom wasn’t a celebrity by any stretch, but among our friends, family, and church community, she was semi-famous for this simple, slow-cooked meal.
When she passed, it wasn’t just our family that grieved the loss. Her church friends deeply missed her too—not only for her friendship but for the warm, comforting roast she faithfully brought to nearly every potluck and holiday meal.
With Easter around the corner, it feels like the perfect time to share her recipe—straight from her well-loved kitchen to yours.
Roast Ingredients
1 Tip Roast (Chuck, Bottom Round, or Tip Roast all work well)
All-Purpose Flour
Olive Oil (about 2 tablespoons)
1 can French Onion Soup
1 can Cream of Mushroom Soup
Potatoes (cleaned and cut) or whole new potatoes
Carrots (peeled and chunked)
Instructions
Prep the Roast:
Lightly roll your roast in flour until it’s fully coated. This helps lock in the flavor and gives the gravy its rich thickness later.
Sear the Roast:
In a hot cast iron skillet, add about 2 tablespoons of olive oil. Once it’s shimmering, carefully place the roast in and brown all sides. Take your time with this—browning brings out deep, savory flavors.
Layer and Bake:
Place the roast into a dutch oven (or crock pot), then add the carrots and potatoes. Pour the can of French onion soup and cream of mushroom soup over everything.
Low and Slow:
Oven Method: Cover and bake at 300°F for 4–5 hours, or until the roast is fork-tender.
Slow Cooker Method: Cook on low for 8–10 hours, either overnight or all day.
To Serve
The roast makes its own rich, savory gravy as it cooks—thanks to those two simple canned soups. Spoon it generously over the tender meat and vegetables. Serve with soft rolls, real butter, and a fresh tossed salad.
One bite, and you’ll be transported straight to a Southern dining room on a Sunday afternoon—or maybe even to the fellowship hall of a small-town church after an Easter service.
** In memory of our beloved mother, Barbara June Blake
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