Southern Pot Roast
A tender pot roast is browned and braised with vegetables in the oven, then served with a rich gravy.
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Instructions
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Preheat the oven to 300 F.
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Season the chuck roast with salt and pepper.
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Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat, then cook quartered onions until lightly browned for 5-8 minutes.
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Add carrots and cook for 2 minutes, then remove vegetables to a plate.
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Add remaining 1 tablespoon oil and sear the roast for 6-8 minutes, browning all sides, then remove to a plate.
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Cook garlic in the Dutch oven for 1 minute.
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Add red wine, bring to a boil, and reduce by a third, scraping up browned bits.
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Stir in beef broth, thyme, and rosemary.
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Return seared beef, onions, and carrots to the pot and bring to a simmer.
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Cover and braise in the preheated oven for 2 hours.
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After 2 hours, add potatoes and continue cooking for 1 more hour, or until fork-tender.
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Uncover the Dutch oven.
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Strain meat juices into a saucepan and separate excess fat.
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Combine cornstarch and cold water until smooth.
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Mix meat juices with cornstarch mixture, bring to a simmer, and cook until thickened.
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Serve gravy over the pot roast and potatoes.