Description
Southern-Style Pot Roast with Root Vegetables is a comforting dish that captures the essence of home-cooked meals. This tender roast, slowly cooked with hearty root vegetables, creates a warm and flavorful experience perfect for family dinners or cozy nights in. The rich aromas will draw everyone to the table, making it a memorable meal that feels like a hug from your grandmother.
Ingredients
Scale
- 3–4 pounds chuck roast
- 4 large carrots, cut into chunks
- 3 medium Yukon gold or red potatoes, diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (160°C). Pat the chuck roast dry and season with salt and pepper.
- In a heavy-duty Dutch oven, heat oil over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side). Remove and set aside.
- Add onions and garlic to the pot; cook until softened (about 3-4 minutes).
- Return the roast to the pot along with carrots and potatoes. Season generously with salt and pepper.
- Pour in beef broth until it covers half of the roast. Add thyme and rosemary on top.
- Cover tightly and cook in the preheated oven for about three hours or until fork-tender.
- Serve hot with gravy drizzled over the top.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - For added sweetness, substitute some carrots with sweet potatoes. - Feel free to experiment with different root vegetables like parsnips or turnips. - Leftovers can be stored in an airtight container in the fridge for up to three days.