Perfect Southern Pot Roast

Perfect Pot Roast
Perfect Pot Roast. Recipe and Photo: Diana Rattray
  • 3 hrs 35 mins
  • Prep: 20 mins,
  • Cook: 3 hrs 15 mins
  • Yield: Serves 6 to 8
Ratings (31)

This is truly the perfect beef pot roast, tender and delicious with or without the optional gravy. Add potatoes, leave them out, or cook them separately.  

What You'll Need

  • 1 chuck pot roast (boneless, about 3 pounds)*
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 3 tablespoons vegetable oil (or extra virgin olive oil) (divided)
  • 2 large onions (peeled and quartered)
  • 4 carrots (cut into 3-inch pieces, halved lengthwise)
  • 2 cloves garlic (minced)
  • 1 cup dry red wine
  • 3 cups beef broth
  • 1/2 teaspoon dried leaf thyme
  • 2 sprigs fresh rosemary
  • 1 1/2 to 2 pounds potatoes (peeled and quartered)
  • For the Gravy:
  • 2 tablespoons cornstarch

How to Make It

  1. Heat the oven to 300 F.
  2. Sprinkle the chuck roast with salt and freshly ground black pepper
  3. Heat 2 tablespoons of the vegetable oil or extra virgin olive oil over medium-high heat in large saucepan or Dutch oven. Add the onions to the pot. Cook, stirring, until the onions are lightly browned, about 5 to 8 minutes. 
  4. Add the carrots and cook, stirring, for 2 minutes. Remove the carrots and onions to a plate and set aside. 
  1. Add the remaining 1 tablespoon of oil to the pan and sear the roast, turning to brown all sides, about 6 to 8 minutes total. Remove the roast to a plate and set aside.
  2. Add the garlic and cook, stirring, for 1 minute.
  3. Add the red wine and bring to a boil. Cook, stirring to scrape up browned bits until wine is reduced by about 1/3. Add the beef broth to the pan and bring to a simmer. Add the onions and carrots back to the pot, along with the beef.
  4. Cover tightly and braize in the 300 F oven for 2 hours. Add the potatoes and continue cooking for 1 hour, or until the potatoes are fork-tender and the roast is falling-apart-tender.

Optional Gravy

Combine 2 tablespoons of cornstarch with 1/4 cup of cold water.

Stir until smooth and blended. Strain and pour the meat juices into a saucepan (use a gravy separator to eliminate excess fats).

Bring to a simmer. Stir in the cornstarch mixture and cook, stirring, until thickened.

*Cuts from the chuck are not only tender and delicious after long, slow cooking, they're economical. Here is a list of some of the best cuts for a pot roast.

  • 7-Bone Roast
  • Chuck Roast Center Cut
  • Chuck Arm
  • Shoulder Roast
  • Cross Rib Roast
  • Blade Roast
  • Bottom Round
  • Beef Brisket
  • Rump Roast