Southern-Style Pot Roast with Root Vegetables
Southern-Style Pot Roast with Root Vegetables is a heartwarming dish that combines tender chuck roast with a colorful medley of root vegetables. Slow-cooked to perfection, this pot roast offers a rich, savory flavor that envelops your senses, making it an ideal centerpiece for family gatherings or cozy nights in. The aroma fills the air, inviting everyone to the table for a comforting meal that warms both the body and soul.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Braising
- Cuisine: Southern
Ingredients
Scale
- 3 lbs chuck roast
- 4 large carrots, chopped
- 1.5 lbs Yukon Gold potatoes, quartered
- 2 medium sweet onions, chopped
- 4 cloves garlic, minced
- 3 cups low-sodium beef broth
- 4 sprigs fresh thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- 1. Preheat your oven to 300°F (150°C).
- 2. Season the chuck roast generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side). Remove from pot and set aside.
- 3. In the same pot, sauté onions and garlic until fragrant (about 3 minutes).
- 4. Return the roast to the pot and add chopped carrots, quartered potatoes, thyme sprigs, and beef broth.
- 5. Cover tightly and cook in the oven for about 3 hours until fork-tender.
- 6. Let rest for 10 minutes before slicing and serve with the roasted vegetables.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 400
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg