Southern Pot Roast

By Diana Rattray

Prep: 15 mins

Cook: 3 hrs 30 mins

Total: 3 hrs 45 mins

Servings: 6 to 8 servings

Equipment

• Large, heavy pot like a Dutch oven

• Saucepan

• Small bowl

• Optional gravy separator

Ingredients

For the Pot Roast:

1 (3-pound) boneless roast 

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons olive oil, divided

2 large onions, peeled and quartered

4 medium carrots, peeled, halved lengthwise, and cut into 3-inch pieces

2 cloves garlic, minced

1 cup dry red wine

3 cups beef broth

1/2 teaspoon dried thyme

2 sprigs fresh rosemary

1 1/2 to 2 pounds medium potatoes, peeled and quartered

For the Gravy:

2 tablespoons cornstarch

1/4 cup cold water

Instructions

Make the Roast

1. Gather the ingredients. Heat the oven to 300 F.

2. Sprinkle the roast with salt and freshly ground black pepper.

3. In a large Dutch oven, heat up 2 tablespoons of the olive oil over medium-high heat. Add the quartered onions and cook, stirring, until the onions are lightly browned–about 5 to 8 minutes.

4. Add the carrots to the pot and cook, stirring, for 2 minutes. Remove the carrots and onions to a plate and set aside.

5. 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.

6. Add the garlic to the Dutch oven and cook, stirring, for 1 minute.

7. Add the red wine and bring to a boil. Stir and scrape up all the browned bits until the wine is reduced by a third.

8. Add the beef broth to the pan along with the thyme and rosemary.

9. Add the seared roast, onions, and carrots back to the pot. Bring to a simmer.

10. Cover the Dutch oven tightly and place in the 300 F oven for 2 hours.

11. After 2 hours, remove from the oven and add the potatoes. Place back in the oven and continue cooking for 1 additional hour, or until the potatoes and roast are fork-tender.

Make the Gravy

1. Uncover the Dutch oven.

2. Strain and pour the meat juices into a saucepan, and use a spoon to skim the surface to remove excess fats or use a gravy separator.

3. Combine the cornstarch and cold water in a small bowl. Stir until smooth and blended.

4. Mix the meat juices and cornstarch mixture. Bring to a simmer in a small pot and cook, stirring, until thickened.

5. Pour the gravy over the pot roast and potatoes and serve.

Store and Freeze

Store the cooled pot roast in a shallow airtight container in the refrigerator for up to four days. Freeze in an airtight container or resealable freezer bag for up to four months.