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Southern Pot Roast

  • Author: Maxine Dubois
  • 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


  1. Preheat oven to 275°F.
  2. Add flour, salt and pepper on a pan and dredge the meat.
  3. 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.
  4. Reduce heat to low, add 1 cup of beef broth and add onions, garlic, carrots and celery and simmer for 10 minutes.
  5. Add the meat back in the dutch oven, then the red wine, 2 cups of broth, the bay leaves, rosemary, thyme, salt and pepper.
  6. Cover and cook in the oven for 2 hours at 275°F. 
  7. Stir in the gravy master. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American