Southern Pot Roast Recipe: Simple and Delicious!

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A Southern Pot Roast Recipe is a classic comfort food dish originating from Southern cuisine. It typically features a boneless chuck roast, seasoned with salt, pepper, and garlic powder. The meat is seared to lock in flavours, then slow-cooked at a low temperature for several hours.

During cooking, it’s common to add onions, garlic, and sometimes bay leaves to enhance the savoury taste. A key component is the gravy made from ingredients like cream of mushroom soup, red wine, Worcestershire sauce, and beef bouillon, which adds richness to the dish.

The result is tender, juicy meat that easily falls apart with a fork, served alongside vegetables like potatoes and carrots cooked in the same flavoursome juices. This hearty meal is loved for its comforting flavours and is often enjoyed as leftovers in sandwiches or lunch bowls the next day.

Southern Pot Roast Recipe

Southern Pot Roast Recipe

This Southern-style pot roast is a classic comfort food that’s really easy to make. It’s savory, hearty, and super satisfying—a sure favorite for the whole family. Personally, it’s my absolute go-to pot roast recipe—it’s just incredibly tasty! Leftover pot roast is fantastic the next day in sandwiches or even in a lunch bowl!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner
Cuisine American
Servings 5
Calories 500 kcal

Ingredients
  

House Seasoning:

  • 1 cup Salt
  • ¼ cup Black pepper
  • ¼ cup Garlic powder

Pot Roast:

  • 3-4 lb Boneless chuck roast
  • 2 tbsp Olive oil
  • 1 Yellow onion sliced
  • 3 Garlic cloves chopped
  • 2 Bay leaves
  • 10 ¾ oz can Cream of mushroom soup
  • ¼ cup Red wine
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Beef bouillon granules or 1 cube
  • ¾ cup Water
  • 8-10 new Potatoes
  • 3 Carrots

Instructions
 

House Seasoning:

  • In a medium bowl, mix salt, black pepper, and garlic powder.
  • Use 1 tablespoon of this seasoning for the recipe and store the rest.

Pot Roast:

  • Preheat oven to 325°F (165°C).
  • Rub the chuck roast all over with 1 tablespoon of the house seasoning.
  • Tip: Use your hands to make sure the seasoning covers all sides evenly.
  • Heat 1 tablespoon of olive oil in a skillet. Sear the meat until golden on both sides.
  • Transfer the roast to a roaster pan, Dutch oven, or a 13×9 casserole dish.
  • Add another tablespoon of olive oil to the skillet with the meat juices. Sauté onions and garlic until caramelized.
  • Tip: Scrape the skillet to get all the flavorful bits.
  • Spread sautéed onions and garlic over the roast.
  • In a bowl, mix cream of mushroom soup, red wine, Worcestershire sauce, beef bouillon, and water. Pour over the roast.
  • Cover with foil and bake for 2 hours.
  • After 2 hours, add chopped potatoes and carrots to the pan.
  • Cover and bake for another 1-2 hours, until the roast is tender and easily pulls apart with a fork.
  • Serve the pot roast with its gravy.

Notes

  • Boneless chuck roast is best for pot roast.
  • For gluten-free, use gluten-free cream of mushroom soup and beef bouillon.
  • Worcestershire sauce is typically gluten-free.
Keyword Classic pot roast dish, Easy Southern pot roast, How to make Southern pot roast?, Pot roast Southern style, Slow cooker pot roast, Southern pot roast recipe

Nutrition Facts:

NutritionValue
Calories500 kcal
Carbohydrates7g
Protein45g
Fat30g
Cholesterol155mg
Sodium19665mg
Fiber1g
Iron5mg

What Cut of Meat Should I Use?

What Cut of Meat Should I Use?

Use boneless chuck roast for Southern-style pot roast. It’s flavorful and becomes tender when cooked slowly.

How Can I Ensure My Pot Roast Turns Out Flavorful and Tender?

Season the roast well with salt, pepper, and garlic powder. Sear it before slow cooking at 325°F (165°C) for several hours with onions, garlic, and bay leaves for added flavor.

Can I Make This Recipe Gluten-Free?

Yes, use gluten-free cream of mushroom soup, and beef bouillon, and check that Worcestershire sauce is gluten-free. This ensures a delicious pot roast suitable for a gluten-free diet.

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