Southern Braised Pot Roast

A bowl of tender pot roast with fresh herbs, carrots, and potatoes.

This southern braised pot roast recipe is savory, juicy, and so tender! Beef is seared to perfection, then slow cooked with herbs in a braising liquid. The result is melt in your mouth pot roast that is so rich and flavorful. It’s the best pot roast recipe!

Course Dinner, Main Course

Cuisine American, Southern

Keyword beef, chuck roast, dutch oven, pot roast

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 358kcal

Author Lauren LeBlanc

Equipment

cutting board
Knife
Large Dutch oven
Tongs optional
Wooden spoon

Ingredients

3-4 pound boneless beef chuck roast
1-2 tablespoons avocado oil substitute for olive oil
2-3 yellow onions sliced into half rings
6-8 fresh garlic cloves minced
4 cups beef stock
2-3 tablespoons of flour
Fresh herbs like parsley, thyme, or rosemary, optional
Salt and pepper to taste
Rice for serving optional

Instructions

PREP: About 30 minutes prior to cooking, remove chuck roast from the refrigerator and let sit at room temperature.Trim excess fat if needed. You can cut up the chuck roast into more manageable chunks if needed. Salt and pepper roast generously on all sides. Slice onions and mince garlic. Heat up a large pot or dutch oven over medium high heat until it is fully heated.
SEAR: Add avocado oil to the pot and swirl to coat. Place in beef and allow to sear for about 5 minutes on each side, forming a browned crust. Once you place the beef down, don’t move it for a few minutes to help it fully sear. Once all browned, remove the beef from the pot and set aside.
SAUTÉ: Add onions to the pot and saute for about 8-10 minutes, or until turning translucent, stirring occasionally. Scrape the bottom of the pot to incorporate the fond (browned bits). Add garlic and stir until fragrant, about 1 minute.
SIMMER: Add the browned roast back on top of the onions, and pour in beef broth. You can add some of the onions on top of the beef. Add in fresh herbs if using. Bring to a boil then reduce heat to a simmer. Cook covered for 3-4 hours until roast is fall-apart tender when pierced with a fork. Check occasionally to make sure liquid has not gotten too low. If there is not enough, add a splash of water or beef broth. If there is still too much liquid, simmer uncovered for a few minutes until it reduces.
GRAVY: Remove some of the broth into a separate cup. Whisk in 2-3 tablespoons of flour into the removed broth, and stir until all lumps are gone. Add the flour and broth mixture back into the pot and stir well. Start with a little at a time and add more if needed. Simmer for 10-15 minutes more on low heat until the gravy thickens. Add salt and black pepper to taste.
SERVE: Remove herb stems before serving. Shred beef into smaller pieces, or cut into large chunks for serving. Serve over rice. Top with fresh herbs.

Notes

Oven directions: Alternatively, for the simmer step, you can transfer the covered pot to the oven and braise at 350°F (175°C) for the same amount of time.
Add vegetables: When the beef is about 30 minutes away from being done, add in veggies like baby carrots, diced or baby potatoes, mushrooms, or frozen peas. The veggies will cook and become tender by the time the beef is finished cooking.
Remove the fat. After the roast has been chilled, the fat will pool to the top and harden. Scoop out the white fat and discard.
How to store leftovers: Store leftover pot roast in the refrigerator in an airtight container for 3-4 days.
How to freeze: Once roast has cooled, store in freezer safe containers for about 6 months. I like to freeze laying flat in a quart size freezer bag for easier storage. Don’t forget to label and date!
How to reheat: To reheat from frozen, allow to defrost first in the refrigerator overnight or in a bowl of cool water. This pot roast reheats well in the microwave.

Nutrition