This Southern Pot Roast is a beef dish made by slow-cooking a usually tough cut of beef in a dutch oven, and it made with so many vegetables.
If you are looking to make a hearty winter meal, look no further. This is Nan’s Mama's Pot Roast she would make growing up. The meat is so tender by the end of it, it basically falls apart in your mouth. You can omit or modify the vegetables that you use as long as you use the same amount of broth, but I recommend using celery, carrots and onion. If you have fresh rosemary and thyme, that works as well.
Check out these recipes that use chuck roast like Tinga de Res and Ropa Vieja.
- Chuck Roast
- Olive Oil
- Yellow onion
- Bay leaves
- Red wine
- Beef broth
See recipe card for quantities.
Preheat oven to 275°F.
Add flour, salt and pepper on a pan and dredge the meat.
In a large dutch oven, heat up the butter and olive oil. On medium high heat, add the dredged meat and sear the meat on both sides, about 3-8 minutes depending on the thickness of the steak. After meat is brown, remove and set aside on a plate.
Reduce heat to low, add 1 cup of beef broth and add onions, garlic, carrots and celery and simmer for 10 minutes.
Add the meat back in the dutch oven, then the red wine, 2 cups of broth, the bay leaves, rosemary, thyme, salt and pepper.
Cover and cook in the oven for 2 hours at 275°F.
Stir in the gravy master. Enjoy!
Hint: Lower the heat if the chuck roast burns too fast during the browning process. Everyones burner is different!
Meat: I used a chuck roast, but you can use a round roast or brisket. Any sort of tough meat that needs a long time to cook through is perfect for this recipe. The beef is seared on both sides as first, set aside on a plate while cooking the vegetables, and then returned in the dutch oven.
Carrots: Use regular carrots. Baby carrots would be too soft by the end of it.
Onion: White or yellow will be best for braising.
Butter: I love using salted butter, although you can use unsalted butter and adjust the salt yourself.
Flour: I used all-purpose flour, but if you would like for this to be keto, feel free to use almond flour.
Thyme: I used fresh thyme but if you only have dried thyme on hand, you can use 1 teaspoon of dried thyme.
Red wine: I like using a dry red wine like a cabernet sauvignon. You can opt to using merlot, Malbec, or pinot noir as well.
Broth: The beef broth is absolutely perfect for this. You could use chicken broth or vegetable broth if that is all you have.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - Serve with roasted potatoes or egg noodles.
- Kid friendly - add the meat into a sandwich or a wrap.
You can always use the leftover meat to make Birria Tacos - just skip to step 3.
I recommend using a Le Creuset dutch oven for this recipe. I have always been obsessed with their Classic Round Dutch Oven (7.25-qt used here) because their cast-iron design works perfectly for cooking tough meats, like pot roast, because of its durability, heavy lid and heat distribution.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I also love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days, or you can freeze the meat for 3 months.
Make sure to lower the heat if the browning process is too hot. Keep the temperature to 275°F when putting the pot roast in the oven.Print
Southern Pot Roast
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
This Southern Pot Roast is made with chuck roast, vegetables, and is roasted in the oven for two hours.
- 3 pounds Chuck Roast
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- ⅓ cup flour (use almond flour for keto)
- 2 medium yellow onions, sliced
- 4 ribs celery, sliced
- 2 garlic cloves, minced
- 2 Bay leaves
- 1 teaspoon dried rosemary
- 2 tablespoons fresh thyme
- ½ cup red wine, like cabernet sauvignon
- 3 cups beef broth
- Salt and Pepper
- 5 medium carrots, sliced
- 1 teaspoon gravy master
- Preheat oven to 275°F.
- Add flour, salt and pepper on a pan and dredge the meat.
- In a large dutch oven, heat up the butter and olive oil. On medium high heat, add the dredged meat and sear the meat on both sides, about 3-8 minutes depending on the thickness of the steak. After meat is brown, remove and set aside on a plate.
- Reduce heat to low, add 1 cup of beef broth and add onions, garlic, carrots and celery and simmer for 10 minutes.
- Add the meat back in the dutch oven, then the red wine, 2 cups of broth, the bay leaves, rosemary, thyme, salt and pepper.
- Cover and cook in the oven for 2 hours at 275°F.
- Stir in the gravy master. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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