Southern Style Pot Roast (Printable Version)

Tender braised beef with vegetables, creamy mashed potatoes, and seasoned 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 your oven to 325°F.
02 - Pat the 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 the roast on all sides until deeply 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. Pour in beef broth, water, and Worcestershire sauce. Sprinkle in thyme, rosemary, and add bay leaves. Bring to a simmer.
07 - Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours, until the beef is fork-tender.
08 - Boil russet potatoes in salted water until fork-tender, about 15-20 minutes. Drain thoroughly, mash with butter and milk until smooth, and season with salt and pepper.
09 - Steam or boil green beans until just tender, about 5 minutes. Drain well, toss with butter and garlic powder.
10 - Once the roast is done, remove the beef and vegetables to a platter. Discard bay leaves.
11 - Skim excess fat from the pot juices. In a small bowl, whisk cornstarch with cold water to make a slurry. Bring the pot juices to a simmer on the stovetop, whisk in the slurry, and cook until thickened, 2-3 minutes. Taste and adjust seasoning.
12 - Slice or shred the pot roast. Serve with the braised vegetables, mashed potatoes, green beans, and gravy.

# Top Tips:

01 -
  • The gravy alone is worth the effort, rich and savory from hours of slow cooking
  • Makes the entire house feel like home, with leftovers that taste even better the next day
02 -
  • Pat the meat completely dry before searing, otherwise youll steam instead of brown
  • Let the Dutch oven heat up properly before adding the oil for the best crust
  • Dont rush the sear, those browned bits are the foundation of your flavor
03 -
  • Let the roast rest for 10 minutes before serving so the juices redistribute throughout the meat
  • A splash of red wine in the braising liquid adds incredible depth, though its not traditional

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