Southern Style Pot Roast (Printable)
Tender beef pot roast slow-cooked with vegetables, served with creamy mashed potatoes and green beans in rich gravy.
# What You'll Need:
→ Beef and Seasoning
01 - 3 lbs beef chuck roast
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp vegetable oil
→ Vegetables
05 - 1 large yellow onion, sliced
06 - 4 cloves garlic, minced
07 - 4 large carrots, peeled and cut into 2-inch pieces
08 - 4 celery stalks, cut into 2-inch pieces
09 - 1 lb baby potatoes, halved
→ Braising Liquid
10 - 2 cups beef broth
11 - 1 cup water
12 - 2 tbsp Worcestershire sauce
13 - 2 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 2 bay leaves
→ Gravy
16 - 2 tbsp cornstarch
17 - 3 tbsp cold water
→ Mashed Potatoes
18 - 2 lbs russet potatoes, peeled and cubed
19 - 4 tbsp unsalted butter
20 - 1/2 cup whole milk
21 - Salt and pepper to taste
→ Green Beans
22 - 1 lb fresh green beans, trimmed
23 - 1 tbsp butter
24 - 1/2 tsp garlic powder
# Directions:
01 - Preheat oven to 325°F.
02 - Pat beef roast dry and season generously with salt and pepper on all sides.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear roast on all sides until well browned, about 4-5 minutes per side. Remove and set aside.
04 - In the same pot, add onions and garlic. Sauté for 2-3 minutes until fragrant.
05 - Add carrots, celery, and baby potatoes to the pot. Stir to coat with the aromatics.
06 - Return the roast to the pot, nestling it among the vegetables.
07 - Pour in beef broth, water, and Worcestershire sauce. Sprinkle in thyme, rosemary, and add bay leaves. Bring to a simmer.
08 - Cover with tight-fitting lid and transfer to oven. Braise for 2.5 to 3 hours until beef is fork-tender.
09 - Boil russet potatoes in salted water until fork-tender, about 15-20 minutes. Drain, mash with butter and milk, and season with salt and pepper.
10 - Steam or boil green beans until just tender, about 5 minutes. Drain, toss with butter and garlic powder.
11 - Once roast is done, remove beef and vegetables to a platter. Discard bay leaves.
12 - Skim excess fat from pot juices. Mix cornstarch with cold water to make a slurry. Bring pot juices to a simmer, whisk in slurry, and cook until thickened, 2-3 minutes. Adjust seasoning.
13 - Slice or shred pot roast. Serve with vegetables, mashed potatoes, green beans, and gravy.
# Expert Tips:
01 -
- The gravy alone is worth the effort, thickening naturally into something you'll want to put on everything
- This is the kind of meal that brings people to the table and keeps them there long after plates are clean
02 -
- The sear matters more than you think, take your time getting a good crust on all sides
- Let the roast rest for at least fifteen minutes before you touch it, this keeps all those juices where they belong
- Your gravy will continue to thicken as it stands, so don't panic if it looks a little loose at first
03 -
- Don't rush the sear, those browned bits are what makes your gravy taste like it came from a restaurant
- Use a paper towel to dry the beef thoroughly, moisture is the enemy of a good crust
- Let the pot come to room temperature before serving, the gravy sets up better and won't run all over the plate