Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Southern Braised Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 37 reviews

This Southern Braised Pot Roast recipe features a tender, fall-apart beef chuck roast slowly cooked in a flavorful beef broth with aromatic onions, garlic, and optional fresh herbs. Seared to develop a delicious crust, the roast is simmered for hours until melt-in-your-mouth tender, then finished with a rich, homemade gravy. Perfect served over rice, this comforting dish is ideal for a hearty family meal.

  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings

Ingredients

Beef and Seasoning

  • 3-4 pound boneless beef chuck roast
  • Salt and pepper to taste

Vegetables and Herbs

  • 2-3 yellow onions, sliced into half rings
  • 6-8 fresh garlic cloves, minced
  • Fresh herbs like parsley, thyme, or rosemary (optional)

Liquids and Fats

  • 1-2 tablespoons avocado oil (substitute for olive oil)
  • 4 cups beef stock

Thickening Agent

  • 2-3 tablespoons of flour

Optional

  • Rice for serving

Instructions

  1. Prep: About 30 minutes before cooking, remove chuck roast from the refrigerator and let it sit at room temperature. Trim any excess fat if desired. If preferred, cut the roast into smaller chunks for easier handling. Generously season the roast with salt and pepper on all sides. Slice the onions into half rings and mince the garlic. Heat a large pot or Dutch oven over medium-high heat until fully heated.
  2. Sear: Add avocado oil to the hot pot and swirl to coat the bottom. Place the beef chuck roast in the pot and let it sear undisturbed for about 5 minutes on each side to develop a browned crust. Once seared all around, remove the beef from the pot and set aside.
  3. Sauté: Add the sliced onions to the same pot and sauté for 8-10 minutes, stirring occasionally, until the onions turn translucent and start to caramelize. Scrape the bottom of the pot to incorporate any browned bits (fond). Add the minced garlic and stir for about 1 minute until fragrant.
  4. Simmer: Return the browned roast to the pot, placing it on top of the onions. Pour in the beef stock, covering the meat partially. Add some onions on top and toss in fresh herbs if using. Bring the liquid to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 3 to 4 hours until the roast is fall-apart tender when pierced with a fork. Check periodically to ensure the liquid level is adequate; add water or more broth if it gets too low. If there is too much liquid near the end, uncover the pot and simmer for a few minutes to reduce the sauce.
  5. Gravy: Carefully remove some of the cooking broth into a separate cup. Whisk 2-3 tablespoons of flour into this broth until smooth and lump-free. Gradually add this mixture back into the pot, stirring well to combine. Simmer on low heat for an additional 10-15 minutes until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
  6. Serve: Remove any herb stems before serving. Shred the beef into smaller pieces or cut into large chunks as preferred. Serve the pot roast and gravy over rice, and garnish with fresh herbs for extra flavor and presentation.

Notes

  • Allowing the roast to come to room temperature before cooking helps it cook more evenly.
  • Do not move the beef during searing to ensure a good crust formation.
  • If you prefer a thicker gravy, gradually add more flour mixture until the desired thickness is reached.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Using fresh herbs enhances flavor, but dried can be substituted in a pinch.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern American

Find it online: https://allyumcooks.com/southern-braised-pot-roast-recipe/