Southern Style Pot Roast Plate (Printable Version)
Tender beef pot roast slow-cooked with vegetables in rich gravy, served with 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:
01 - Preheat oven to 325°F.
02 - Pat the beef roast dry with paper towels 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 roast and set aside.
04 - Add onions and garlic to the same pot. Sauté for 2-3 minutes until fragrant and onions begin to soften.
05 - Add carrots, celery, and baby potatoes to the pot. Stir well to coat with the aromatic base.
06 - Return the seared roast to the Dutch oven, nestling it among the vegetables.
07 - Pour in beef broth, water, and Worcestershire sauce. Sprinkle with thyme, rosemary, and add bay leaves. Bring to a gentle simmer.
08 - Cover with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours until beef is fork-tender.
09 - Boil russet potatoes in salted water until fork-tender, about 15-20 minutes. Drain well and mash with butter and milk. Season with salt and pepper to taste.
10 - Steam or boil green beans until just tender, about 5 minutes. Drain thoroughly and toss with butter and garlic powder.
11 - Transfer the beef and vegetables to a serving platter. Discard bay leaves.
12 - Skim excess fat from the pot juices. Whisk cornstarch with cold water to make a smooth slurry. Bring pot juices to a simmer on the stovetop, whisk in the slurry, and cook until thickened, 2-3 minutes. Adjust seasoning as needed.
13 - Slice or shred the pot roast. Serve alongside vegetables, mashed potatoes, green beans, and gravy.
# Expert Advice:
01 -
- The meat becomes so tender that a spoon is all you need to portion it
- One Dutch oven does all the work while your house fills with comfort
- The gravy that develops naturally is better than anything from a jar
02 -
- Rushing the searing step is the biggest mistake you can make with pot roast
- Letting the meat rest for 10 minutes before slicing keeps all those juices inside
- The gravy will continue thickening as it stands, so stop slightly earlier than you think
03 -
- Dry your meat thoroughly before searing or it will steam instead of brown
- Don't crowd the pot when searing or the temperature will drop too low
- Use a wooden spoon to scrape up all those flavorful browned bits before adding liquid