Southern Pot Roast Recipe
User Reviews
5
Southern Pot Roast Recipe
Description
Southern Pot Roast Recipe features a boneless beef chuck roast seasoned with kosher salt and black pepper, seared to develop a deep brown crust that intensifies the flavor. The searing pan is deglazed with pinot noir which, along with tomato paste and Worcestershire sauce, forms a robust base for the gravy. Aromatics like garlic, thyme, and onions are layered under and over the roast alongside chopped carrots, celery, cremini mushrooms, and beef broth, then slow-cooked at low heat in the oven. This process breaks down the connective tissues, rendering the meat tender and juicy, while the vegetables contribute body and sweetness to the sauce.
The dish is finished by removing the roast and using butter and flour to thicken the braising liquid, creating a smooth gravy. Southern Pot Roast is commonly served hot with mashed potatoes, which complement the rich sauce and absorb the drippings well.
The recipe benefits from preparing ingredients ahead for smooth progress and recommends using wine you enjoy to avoid off-flavors. Leftovers keep well refrigerated for several days and can be reheated gently on the stove or in the oven to maintain tenderness.
Ingredients
- 3 pounds beef chuck roast boneless
- 1/2 tbsp kosher salt
- 2 tsp black pepper freshly ground
- 1/2 cup pinot noir
- 2 yellow onion sliced, medium
- 5 cloves garlic minced
- 2 tsp thyme or 1 tsp dried thyme, fresh leaves
- 2 tsp Worcestershire sauce
- 2 tbsp tomato paste
- 4 carrot peeled and chopped, medium
- 3 celery washed and chopped, ribs
- 8 ounces cremini mushrooms cleaned and large mushrooms quartered
- 2 cups beef broth low sodium
- 4 tbsp butter softened (optional, salted
- 4 tbsp all-purpose flour optional
- potato for serving, mashed
Instructions
- Heat the vegetable oil in your dutch oven on the stovetop over medium high heat. Preheat your oven to 325 degrees F.
- Dry your roast on both sides with paper towels, then season with salt and pepper generously on both sides. Once the oil is shimmering hot, carefully place the chuck roast into the oil and sear for 3-4 minutes, or until the roast has a good, brown crust. Flip with the tongs and repeat on the other side, then remove the roast onto a plate.
- Add the red wine to the pot, using a wooden spoon to scrape the brown fond from the bottom of the pot. Add in the tomato paste, worcestershire sauce and stir it in well before adding the garlic, thyme, and half of the onions at the bottom. This will be our gravy later.
- Add the roast back to the pot and cover it in the rest of the onions, carrots, celery, and beef broth. Put the lid on the pot and place it into the preheated oven for 2.5 hours.
- Take the pot out of the oven, place it onto your stove, and remove the roast and veggies with a spider and place on a serving platter. The next steps are optional, to make the jus into a gravy. You can serve from this step.
- Turn the heat to medium and begin to simmer the jus left in the pot. While it's coming to a simmer, make your beurre manie. Use a fork to mash the softened butter and flour together in a small mixing bowl until very well combined with no flour showing at all.
- When the jus turns into a simmer, use a whisk to mix the beurre manie into the hot liquid. Whisk until it's fully dissolved and the jus becomes glossy.
- Let the gravy simmer for another 3 minutes, stirring occasionally to make sure nothing on the bottom sticks. Serve the gravy over the pot roast and mashed potatoes, or whatever you serve your southern pot roast with!
Notes
- For best flavor, sear the beef roast well before roasting to develop a dark crust.
- Use a wine you like drinking, or substitute with beef broth if preferred to avoid any harsh wine taste.
- Prepare all vegetables and minced garlic ahead to streamline cooking.
- Leftovers store well in an airtight container refrigerated for 3 to 4 days.
- Reheat gently in a crockpot on high for about an hour or covered in the oven at 325°F for 20-30 minutes until warmed through.
- If thickening gravy with butter and flour, whisk thoroughly to avoid lumps from forming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 731kcal | 37% |
| Carbohydrates | 22g | 7% |
| Protein | 60g | 120% |
| Fat | 44g | 68% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 21g | 124% |
| Trans Fat | 3g | 150% |
| Cholesterol | 209mg | 70% |
| Sodium | 889mg | 37% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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