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Southern Braised Pot Roast

A savory, slow-cooked beef dish featuring tender chuck roast paired with hearty vegetables and a rich sauce, perfect for family meals or special occasions.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs boneless chuck roast
  • 1-2 tbsp avocado oil for searing
  • 2-3 yellow onions, sliced
  • 6-8 garlic cloves, minced
  • 4 cups beef broth for cooking
  • 2-3 tbsp all-purpose flour for thickening the gravy
  • Fresh herbs (rosemary, thyme, parsley) to enhance flavors
  • Salt & pepper to taste
  • Rice, mashed potatoes, or cheesy grits for serving
Optional Ingredients
  • 1-2 tbsp tomato paste for richer sauce
  • carrots, potatoes, mushrooms, celery additional vegetables
  • 1 cup red wine optional for deglazing

Method
 

Preparation
  1. Remove the roast from the fridge 30 minutes before cooking and pat dry.
  2. Season generously with salt and pepper.
  3. Heat a large Dutch oven over medium-high heat and add avocado oil.
  4. Sear the roast for 5 minutes per side until golden brown, then remove and set aside.
Cooking
  1. Add onions to the pot and cook until softened, then add garlic and sauté for 1 minute.
  2. Deglaze with a splash of beef broth or red wine, scraping up browned bits.
  3. Return the roast to the pot, pour in beef broth, and add fresh herbs.
  4. Cover and simmer on low for 3-4 hours until fork-tender.
  5. Remove 1/2 cup of broth, whisk in flour, and stir back into the pot to thicken the gravy.
Serving
  1. Serve over rice, mashed potatoes, or cheesy grits.
  2. Garnish with fresh herbs and enjoy!

Notes

Cool and store leftovers in airtight containers. Refrigerate for 4 days or freeze for up to 3 months. Thaw overnight before reheating. For easier meal prep, make ahead and reheat individual portions during the week.