Southern Style Pot Roast Plate (Print Version)
Comforting slow-cooked beef with tender vegetables and rich, savory gravy.
# What You'll Need:
→ Beef
01 - 3 lbs chuck roast
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 2 tbsp vegetable oil
→ Vegetables
05 - 4 large carrots, peeled and cut into chunks
06 - 4 medium russet potatoes, peeled and quartered
07 - 2 celery stalks, cut into 1-inch pieces
08 - 1 large yellow onion, cut into wedges
09 - 4 cloves garlic, minced
→ Broth & Seasonings
10 - 2 cups beef broth
11 - 1 cup water
12 - 2 tbsp Worcestershire sauce
13 - 2 tsp smoked paprika
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
→ Gravy
17 - 2 tbsp cornstarch
18 - 1/4 cup cold water
# How to Cook:
01 - Preheat the oven to 325°F.
02 - Pat the chuck roast dry with paper towels. Season all sides with salt and black pepper.
03 - In a large Dutch oven or heavy oven-safe pot, heat vegetable oil over medium-high heat. Sear the roast on all sides until well browned, about 3-4 minutes per side. Remove beef and set aside.
04 - In the same pot, add onion and garlic. Sauté 2-3 minutes until fragrant.
05 - Add carrots, potatoes, and celery. Stir to coat with oil and aromatics.
06 - Return the beef to the pot, nestling it among the vegetables.
07 - Pour in beef broth, water, and Worcestershire sauce. Sprinkle smoked paprika, thyme, rosemary, and add bay leaves.
08 - Cover with a tight-fitting lid and transfer to the oven.
09 - Braise for 2.5 to 3 hours, or until the beef is fork-tender and vegetables are soft.
10 - Remove roast and vegetables to a serving platter; tent with foil to keep warm.
11 - For the gravy, skim excess fat from the liquid in the pot. In a small bowl, whisk cornstarch and cold water until smooth, then stir into the pot.
12 - Bring to a simmer on the stovetop, whisking, until thickened, about 3 minutes.
13 - Slice or shred the roast. Serve with vegetables and spoon gravy over the top.
# Expert Advice:
01 -
- The meat becomes so tender you can cut it with nothing more than a gentle nudge from your fork
- The vegetables soak up all that beefy goodness while braising, becoming almost as good as the roast itself
02 -
- The searing step isn't optional—those browned bits are where half the flavor lives
- Let the roast rest for at least 10 minutes before slicing so all those juices stay where they belong
03 -
- The roast is done when a fork slides in and out like it's going through softened butter
- Skim the fat from the cooking liquid before making gravy—it keeps the sauce silky rather than greasy