Southern Style Pot Roast Plate (Print Version)
Tender braised beef with vegetables, creamy mashed potatoes, and green beans in rich 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
# Directions:
01 - Preheat your oven to 325°F.
02 - Pat the beef roast dry and season generously 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 deeply browned, approximately 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. Pour in beef broth, water, and Worcestershire sauce. Sprinkle in thyme, rosemary, and add bay leaves. Bring to a simmer.
07 - 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.
08 - Boil russet potatoes in salted water until fork-tender, about 15-20 minutes. Drain well and mash with butter and milk. Season with salt and pepper to taste.
09 - Steam or boil green beans until just tender, approximately 5 minutes. Drain thoroughly, toss with butter and garlic powder.
10 - Remove the roast and vegetables to a serving platter. Discard bay leaves.
11 - Skim excess fat from the pot juices. In a small bowl, whisk cornstarch with cold water until smooth. Bring the pot juices to a simmer on the stovetop, whisk in the cornstarch mixture, and cook until thickened, 2-3 minutes. Adjust seasoning as needed.
12 - Slice or shred the pot roast. Serve with braised vegetables, creamy mashed potatoes, green beans, and rich gravy.
# Insider Tips:
01 -
- This is the kind of meal that makes people linger at the table long after the plates are empty
- The house fills with an aroma that feels like a warm hug from someone who loves you
- Mashed potatoes soaked in that gravy might just be the best thing you'll ever taste
02 -
- Don't rush the searing process, that brown crust is where half the flavor lives
- Let the roast rest for at least 10 minutes before slicing to keep all the juices inside
- The gravy might seem thin at first but it'll thicken beautifully as it simmers
03 -
- Warming your milk before adding it to the potatoes prevents them from becoming gluey
- Save a ladleful of the braising liquid to moisten leftovers, the potatoes soak up moisture like nobody's business