Southern Style Pot Roast Plate (Print Version)
Tender braised beef with vegetables, rich gravy, creamy mashed potatoes and seasoned green beans.
# 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 Guide:
01 - Preheat your oven to 325°F.
02 - Pat the beef roast dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until well browned, approximately 4-5 minutes per side. Remove beef and set aside.
04 - In the same pot, add sliced onions and minced garlic. Sauté for 2-3 minutes until fragrant and onions begin to soften.
05 - Add carrots, celery, and baby potatoes to the pot. Stir to coat vegetables with the aromatic base.
06 - Place the seasoned beef roast back into the Dutch oven, nestling it among the vegetables.
07 - Pour in beef broth, water, and Worcestershire sauce. Sprinkle dried thyme, rosemary, and add bay leaves. Bring the mixture to a gentle simmer.
08 - Cover the pot with a tight-fitting lid. Transfer to the preheated oven and braise for 2.5 to 3 hours, until beef is fork-tender.
09 - Place cubed russet potatoes in a saucepan with salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well. Mash with butter and whole milk until smooth. Season with salt and pepper to taste.
10 - Steam or boil fresh green beans until just tender, approximately 5 minutes. Drain thoroughly. Toss with butter and garlic powder while hot.
11 - Once the roast is done, transfer the beef and vegetables to a serving platter. Discard the bay leaves.
12 - Skim excess fat from the pot juices. In a small bowl, whisk cornstarch with cold water to form a smooth slurry. Bring the remaining juices to a simmer on the stovetop. Gradually whisk in the cornstarch mixture and cook for 2-3 minutes until thickened. Adjust seasoning as needed.
13 - Slice or shred the tender pot roast. Serve alongside braised vegetables, creamy mashed potatoes, seasoned green beans, and rich gravy.
# Expert Suggestions:
01 -
- The meat becomes so tender it falls apart with just a fork, no knife needed
- One pot does almost all the work while you go about your day
- The gravy alone is worth the effort, rich and deeply flavored
02 -
- Rushing the searing step is the biggest mistake you can make because that brown crust creates the foundation for the entire sauce
- Opening the oven repeatedly extends cooking time and can toughen the meat, so trust the process and leave it alone
- The roast needs to rest for at least 15 minutes before slicing or the juices will run everywhere leaving you with dry meat
03 -
- Patting the meat completely dry before searing makes all the difference between gray boiled beef and restaurant-quality results
- Let the pot roast rest covered with foil for at least 15 minutes before serving so the juices redistribute throughout the meat