Name: Southern-Style Pot Roast Plate
Prep time: 25 min
Cook time: PT-492766H54M25S
Total time: 19 min
Ingredients: 3-4 lb boneless beef chuck roast; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp paprika; 1 large yellow onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 4 cups beef broth (low sodium); 1/2 cup dry red wine (optional); 2 sprigs fresh thyme; 1 sprig fresh rosemary; 1 bay leaf; 1.5 lbs small potatoes (e.g., Yukon Gold or red potatoes), halved; 2 tbsp cornstarch (for gravy); 2 tbsp cold water (for gravy)

Description

Indulge in the ultimate comfort food with this easy-to-follow recipe for a Southern-style pot roast plate. Achieve fall-apart tender beef and a rich, savory gravy that will become a family favorite.

Ingredients

3–4 lb boneless beef chuck roast
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 tbsp tomato paste
1 tbsp Worcestershire sauce
4 cups beef broth (low sodium)
1/2 cup dry red wine (optional)
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1.5 lbs small potatoes (e.g., Yukon Gold or red potatoes), halved
2 tbsp cornstarch (for gravy)
2 tbsp cold water (for gravy)

Instructions

1. Prepare and Season Roast: Pat chuck roast dry. Trim excess fat. Season generously on all sides with salt, pepper, garlic powder, onion powder, and paprika.
2. Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear roast for 4-5 minutes per side until deep golden brown. Remove and set aside.
3. Sauté Aromatics: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Stir in tomato paste and cook for 1 minute. Deglaze with a splash of beef broth or red wine, scraping up browned bits.
4. Add Liquids and Herbs: Return roast to the pot. Add remaining beef broth, Worcestershire sauce, red wine (if using), thyme, rosemary, and bay leaf. Add potatoes around the roast.
5. Braise to Perfection: Cover tightly and braise in a preheated 300°F (150°C) oven for 3-4 hours, or until fork-tender. (Alternatively, cook in a slow cooker on low for 6-8 hours or high for 3-4 hours).
6. Rest the Meat: Carefully remove roast and vegetables to a platter. Tent with foil and rest for 15-20 minutes.
7. Make the Gravy: Skim fat from pan drippings. Place pot over medium heat. Whisk cornstarch and cold water to form a slurry. Slowly whisk slurry into simmering drippings until gravy thickens. Taste and adjust seasoning.
8. Serve: Slice or shred pot roast, serve with vegetables and generous amounts of gravy.

Prep Time: 25 mins
Cook Time: 3-4 hours