Southern Style Pot Roast Plate (Printer-friendly)
Tender slow-cooked beef with vegetables, creamy mashed potatoes, and rich gravy.
# What You'll Need:
→ Beef and Seasoning
01 - 3 lbs beef chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons 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 tablespoons Worcestershire sauce
13 - 2 teaspoons dried thyme
14 - 1 teaspoon dried rosemary
15 - 2 bay leaves
→ Gravy
16 - 2 tablespoons cornstarch
17 - 3 tablespoons cold water
→ Sides
18 - 2 lbs russet potatoes, peeled and cubed
19 - 4 tablespoons unsalted butter
20 - 1/2 cup whole milk
21 - Salt and pepper, to taste
22 - 1 lb fresh green beans, trimmed
23 - 1 tablespoon butter
24 - 1/2 teaspoon garlic powder
# Directions:
01 - Preheat oven to 325°F.
02 - Pat the beef roast dry 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 well browned, approximately 4-5 minutes per side. Remove meat and set aside.
04 - In the same pot, add onions and garlic. Sauté for 2-3 minutes until fragrant.
05 - Add carrots, celery, and baby potatoes to the pot. Stir to coat with the aromatics.
06 - Return the roast to the pot, nestling it among the vegetables.
07 - Pour in beef broth, water, and Worcestershire sauce. Sprinkle in thyme, rosemary, and add bay leaves. Bring to a simmer.
08 - Cover pot with a tight-fitting lid and transfer to 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, mash with butter and milk, and season with salt and pepper.
10 - Steam or boil green beans until just tender, about 5 minutes. Drain, toss with butter and garlic powder.
11 - Once roast is done, remove beef and vegetables to a platter. Discard bay leaves.
12 - Skim excess fat from pot juices. In a small bowl, mix cornstarch with cold water to make a slurry. Bring pot juices to a simmer on stovetop, whisk in slurry, and cook until thickened, 2-3 minutes. Taste and adjust seasoning.
13 - Slice or shred pot roast. Serve with vegetables, mashed potatoes, green beans, and gravy.
# Expert Advice:
01 -
- The beef becomes so tender it practically falls apart at the touch of a fork
- One pot creates both the main dish and the most incredible gravy you've ever tasted
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Patting the beef completely dry before seasoning is crucial for getting a proper sear
- Don't rush the browning step since that caramelized exterior creates the base flavor for the entire dish
- The pot should simmer gently before going into the oven to ensure even cooking
03 -
- Let the roast rest for 15 minutes before serving so the juices redistribute
- If the gravy seems too thin, simmer it longer rather than adding more cornstarch
- Any leftover gravy can be frozen for up to 3 months and used for other beef dishes