Southern Style Pot Roast Plate (Print View)
Tender braised beef with vegetables, creamy mashed potatoes, and gravy
# What You 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
→ Sides
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
22 - 1 lb fresh green beans, trimmed
23 - 1 tbsp butter
24 - 1/2 tsp garlic powder
# How to Make It:
01 - Preheat your oven to 325°F.
02 - Pat the beef roast dry and season 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, about 4-5 minutes per side. Remove 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 the pot with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours, until the 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 the roast is done, remove the beef and vegetables to a platter. Discard bay leaves.
12 - Skim excess fat from the pot juices. In a small bowl, mix cornstarch with cold water to make a slurry. Bring the pot juices to a simmer on the stovetop, whisk in the slurry, and cook until thickened, 2-3 minutes. Taste and adjust seasoning.
13 - Slice or shred the pot roast. Serve with the vegetables, mashed potatoes, green beans, and gravy.
# Expert Tips:
01 -
- The gravy alone is worth the three hour wait and will make you want to skip the plate entirely
- Everything cooks in one pot so you have more time for whatever matters most
02 -
- Letting the meat rest for at least fifteen minutes after cooking prevents all the juices from running out onto your cutting board
- The gravy thickens as it sits so make it slightly thinner than you think you want
03 -
- Pat the meat completely dry before seasoning or it will steam instead of sear
- Use the heavy pot you have rather than buying something new if possible