Can I make this in a slow cooker or Instant Pot?

Yes! For a slow cooker, sear the beef first , then cook on low for 8-10 hours . For an Instant Pot, pressure cook on high for 60-70 minutes with a natural release.

What’s the best cut of beef for braised pot roast?

Chuck roast is the best because it becomes super tender after slow cooking. Brisket and round roast are also great alternatives.

How do I make the gravy thicker?

Whisk flour or cornstarch with water and stir into the broth while simmering.

Can I add vegetables?

Absolutely! Carrots, potatoes, mushrooms, and celery pair beautifully with pot roast. Add them 30 minutes before the roast is done cooking.

How do I store and reheat leftovers?

Refrigerate: Store in an airtight container for 3-4 days . Freeze: Cool completely, then freeze in a sealed bag for up to 6 months . Reheat: Warm in a pot over low heat or in the microwave.

Can I make this ahead of time?

Yes! In fact, it tastes even better the next day because the flavors have time to meld.

Southern Braised Pot Roast

Description

A classic Southern comfort dish with tender, juicy pot roast braised in a rich, savory sauce.

Ingredients

Scale

3–4 lbs boneless chuck roast
1–2 tbsp avocado oil
2–3 yellow onions, sliced
6–8 garlic cloves, minced
4 cups beef broth
2–3 tbsp all-purpose flour
Fresh herbs (rosemary, thyme, parsley)
Salt & pepper
Rice, mashed potatoes, or cheesy grits (for serving)
Optional: Tomato paste, carrots, potatoes, mushrooms, celery, red wine

Instructions

Remove the roast from the fridge 30 minutes before cooking and pat dry.
Season generously with salt and pepper.
Heat a large Dutch oven over medium-high heat and add avocado oil.
Sear the roast for 5 minutes per side until golden brown, then remove and set aside.
Add onions to the pot and cook until softened, then add garlic and sauté for 1 minute.
Deglaze with a splash of beef broth or red wine, scraping up browned bits.
Return the roast to the pot, pour in beef broth, and add fresh herbs.
Cover and simmer on low for 3-4 hours until fork-tender.
Remove 1/2 cup of broth, whisk in flour, and stir back into the pot to thicken the gravy.
Serve over rice, mashed potatoes, or cheesy grits.
Garnish with fresh herbs and enjoy!

Notes

For best results, let the roast rest for 10 minutes before slicing. Leftovers taste even better the next day!

Prep Time: 15 minutes
Cook Time: 3-4 hours
Category: Main Course
Method: Braising
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 4g
Sodium: 850mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 45g
Cholesterol: 125mg

Keywords: southern braised pot roast, pot roast recipe, dutch oven pot roast