Southern Pot Roast

Southern Pot Roast recipe, on a plate

The Spruce / Priscilla Jia

  • Total: 3 hrs 30 mins
  • Prep: 15 mins
  • Cook: 3 hrs 15 mins
  • Servings: 6 to 8 servings
  • Yield: 1 roast
Nutritional Guidelines (per serving)
588 Calories
23g Fat
34g Carbs
55g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 588
% Daily Value*
Total Fat 23g 30%
Saturated Fat 8g 39%
Cholesterol 152mg 51%
Sodium 433mg 19%
Total Carbohydrate 34g 12%
Dietary Fiber 5g 16%
Protein 55g
Calcium 106mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tender and delicious, this classic pot roast recipe makes an incredible wholesome dinner. Make the easy gravy and sit down to feast, perfect for a holiday table or celebratory family meal. Serve with the carrots and potatoes that cook right alongside.

Chuck roast is a tough, flavorful cut that needs slow and gentle cooking to soften the connective tissue, cartilage, and tendons that are typical of this part of the animal. As it's a cut low in fat, the silky gravy complements the texture and flavors, but if you want to skip the gravy simply use the yielded juices to moisten the meat after you've carved it.

Ingredients

  • For the Pot Roast:
  • 1 (3-pound) chuck pot roast (boneless)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 3 tablespoons olive oil (or cooking oil, divided)
  • 2 large onions (peeled and quartered)
  • 4 carrots (peeled, halved lengthwise, cut into 3-inch pieces)
  • 2 cloves garlic (minced)
  • 1 cup dry red wine
  • 3 cups beef broth
  • 1/2 teaspoon dried thyme
  • 2 sprigs fresh rosemary
  • 1 1/2 to 2 pounds potatoes (peeled and quartered)
  • For the Gravy:
  • 2 tablespoons cornstarch
  • 1/4 cup water (cold)

Steps to Make It

Note: while there are multiple steps to this recipe, this pot roast is broken down into workable categories to help you better plan for preparation and cooking.

Make the Pot Roast

  1. Gather the ingredients. Preheat the oven to 300 F.

    Southern Pot Roast ingredients, pot roast, potatoes, onions, carrots, broth, oil, garlic, salt, pepper, thyme, rosemary, red wine

    The Spruce / Priscilla Jia

  2. Sprinkle the chuck roast with salt and freshly ground black pepper.

    pot roast on a wood board, seasoned with salt and pepper

    The Spruce / Priscilla Jia

  3. In a large Dutch oven, heat up 2 tablespoons of the olive oil over medium-high heat. Add the quartered onions and cook, stirring, until the onions are lightly browned–about 5 to 8 minutes. 

    onions cooking in a large white pot, stirred with a wooden spoon

    The Spruce / Priscilla Jia

  4. Add the carrots to the pot and cook, stirring, for 2 minutes. Remove the carrots and onions to a plate and set aside. 

    cooking onions and carrots in a large white pot

    The Spruce / Priscilla Jia

  5. Add the remaining 1 tablespoon of oil to the pan and sear the roast, turning to brown all sides–about 6 to 8 minutes total. Remove the roast to a plate and set aside.

    cooked pot roast on a white plate

    The Spruce / Priscilla Jia

  6. Add the garlic to the Dutch oven and cook, stirring, for 1 minute.

    add garlic to the large white pot, dutch oven

    The Spruce / Priscilla Jia

  7. Add the red wine and bring to a boil. Stir and scrape up all the browned bits until the wine is reduced by a third.

    garlic cooking with red wine in a large white pot

    The Spruce / Priscilla Jia

  8. Add the beef broth to the pan along with the thyme and rosemary. Bring to a simmer.

    stock cooking with red wine, garlic, thyme and rosemary in a large white pot

    The Spruce / Priscilla Jia

  9. Add the seared beef, onions, and carrots back to the pot.

    pot roast cooking in the beef broth and wine mixture, with carrots and onions, in a large white pot

    The Spruce / Priscilla Jia

  10. Cover the Dutch oven tightly and braise the roast in the 300 F oven for 2 hours.

    cover the large pot with a lid, braise the pot roast with the carrots and onions in the broth

    The Spruce / Priscilla Jia

  11. After 2 hours, remove from the oven and add the potatoes. Place back in the oven and continue cooking for 1 additional hour, or until the potatoes and roast are fork-tender.

    pot roast with potatoes in a large white pot, with a wood spoon

    The Spruce / Priscilla Jia

Make the Gravy

  1. Uncover the Dutch oven.

    pot roast with potatoes, carrots, onions and herbs in stock, in a large white pot

    The Spruce / Priscilla Jia

  2. Strain and pour the meat juices into a saucepan, and use a gravy separator to eliminate excess fats.

    the broth from the pot roast in a small sauce pan

    The Spruce / Priscilla Jia

  3. Combine the cornstarch and cold water in a small bowl. Stir until smooth and blended.

    corn starch and water in a small white bowl, stirred with a metal spoon

    The Spruce / Priscilla Jia

  4. Mix the meat juices and cornstarch mixture. Bring to a simmer in a small pot and cook, stirring, until thickened.

    pot roast broth combined with water and corn starch in a small sauce pan

    The Spruce / Priscilla Jia

  5. Pour the gravy over the pot roast and potatoes and serve.

    grave poured over the pot roast and vegetables in the large white pot

    The Spruce / Priscilla Jia

Tip

Cuts from the chuck are budget-friendly and flavorful when cooked properly. Here's a list of the best cuts for a pot roast:

  • 7-Bone Roast
  • Chuck Roast Center Cut
  • Chuck Arm
  • Shoulder Roast
  • Cross-Rib Roast
  • Blade Roast
  • Bottom Round
  • Beef Brisket
  • Rump Roast