Southern Style Pot Roast Plate (Print View)
Tender beef 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
# Step-by-Step Directions:
01 - Preheat your oven to 325°F.
02 - Pat the beef roast dry with paper towels and season generously with salt and pepper on all sides.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove and set aside.
04 - In the same pot, add sliced onions and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
05 - Add carrots, celery, and baby potatoes to the pot. Stir well to coat with the aromatic base.
06 - Return the roast to the pot, nestling it among the vegetables. Pour in beef broth, water, and Worcestershire sauce. Sprinkle with thyme, rosemary, and add bay leaves. Bring to a gentle simmer.
07 - Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours until the beef is fork-tender and easily pulls apart.
08 - Place peeled, cubed russet potatoes in a saucepan with salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain thoroughly, mash with butter and milk until smooth, and season with salt and pepper to taste.
09 - Steam or boil fresh green beans until just tender-crisp, about 5 minutes. Drain well and toss with butter and garlic powder.
10 - Transfer the beef roast and vegetables to a serving platter. Discard the bay leaves from the cooking liquid.
11 - Skim excess fat from the pot juices. In a small bowl, whisk cornstarch with cold water until smooth to create a slurry. Bring the remaining pot juices to a simmer on the stovetop, whisk in the slurry, and cook for 2-3 minutes until thickened. Adjust seasoning as needed.
12 - Slice or shred the pot roast against the grain. Serve alongside braised vegetables, creamy mashed potatoes, seasoned green beans, and ladle hot gravy over the top.
# Expert Suggestions:
01 -
- The meat becomes so tender you can cut it with nothing more than a gentle nudge from your fork
- Everything cooks in one pot while you have time to actually relax with your family
- The gravy that develops naturally in the bottom of the pot is worth making this recipe alone
02 -
- Patting the meat completely dry before seasoning is the difference between getting a beautiful brown crust and ending up with gray steamed beef
- Letting the pot come to a simmer on the stove before putting it in the oven jumpstarts the cooking process
- The roast is done when it offers absolutely no resistance when you insert a fork
03 -
- Room temperature meat sears more evenly so take the roast out of the fridge about 30 minutes before cooking
- Don't rush the searing step those browned bits are where all the deep flavor comes from