Southern Pot Roast
Southern Pot Roast is an old-fashioned braised chuck roast just the way Grandma made it.
Servings: 8 servings
Calories: 390kcal
Ingredients
- 1 3-5 lb. chuck roast
- 2 tablespoons flour
- 3 tablespoons cooking oil, divided
- 2 large onions, chopped
- 4 stalks celery, chopped into large chunks
- 4 cloves garlic, peeled and minced
- 2 cups beef broth, divided
- 2 cups dry red wine, divided
- 1-2 teaspoons dried thyme
- Fresh thyme or rosemary
- 1 cup chopped carrots
- 1 large or 2 medium potatoes, unpeeled and chopped into large chunks (1 ½-inch )
- Salt
- Pepper
Instructions
- Preheat oven to 325°.
- Salt and pepper the roast and sprinkle one tablespoon flour on each side. Pat the flour into the meat so it adheres well.
- Heat 2 tablespoons oil in large roasting pan or Dutch oven on medium-high heat. When oil is hot, sear the meat until brown on both sides. This should take about 5 minutes per side. Remove the meat and place on a plate.
- Add another tablespoon oil to the pot and heat for a few seconds, then add 2 large onions, chopped and 4 stalks celery, chopped into large chunks, scraping the bottom of the pot to loosen the bits of meat. Saute the vegetables for about 2 minutes, until just starting to brown and then stir in 4 cloves garlic, peeled and minced. Cook for 30 seconds, stirring constantly, then remove from heat.
- Pour in 1 cup wine and 1 cup beef broth, add 1-2 teaspoons dried thyme and put the roast back in the pot. Scoop the vegetables on top of and around the roast, so that the roast is on the bottom of the pot. Salt and pepper the vegetables. If you have fresh thyme or rosemary you can add a couple of sprigs at this point.
- Place the lid on the pot, place in the oven and cook for 2 hours.
- After 2 hours, add 1 cup chopped carrots and 1 large or 2 medium potatoes, unpeeled and chopped into large chunks (1 ½-inch ) to the pot, along with more wine and beef broth if the liquid level is getting low. The liquid should remain a little more than halfway up the roast. Cook for 1 ½ hours or until meat is very tender and pulls apart easily with a fork.
Notes
If you want to serve mashed potatoes instead, just leave the potatoes out of the pot.
If you want the sauce thicker and gravy-like, strain it and then reduce it on the stove. You can stir in a cornstarch slurry to thicken it.
