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–+ servings

Georgia-Style Pot Roast

A tender and flavorful pot roast inspired by Southern cuisine, slow-cooked to perfection with aromatic vegetables and herbs.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 lbs Beef Chuck Roast
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • 2 tbsp Vegetable Oil
  • 1 large Yellow Onion sliced
  • 4 medium Carrots peeled and chopped
  • 3 stalks Celery chopped
  • 4 cloves Garlic minced
  • 2 cups Beef Broth
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce
  • 2 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 1 Bay Leaf
  • 2 tbsp All-Purpose Flour for thickening
  • 2 tbsp Butter

Equipment

  • Slow Cooker or Dutch Oven

Method
 

  1. Season the chuck roast generously with salt, pepper, garlic powder, onion powder, and paprika on all sides.
  2. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
  3. In the same pot, add the sliced onions, carrots, and celery. Cook for 5-7 minutes until softened.
  4. Add minced garlic and cook for an additional minute until fragrant.
  5. Stir in tomato paste and cook for 1-2 minutes.
  6. Slowly pour in beef broth, scraping the bottom of the pot to deglaze.
  7. Return the roast to the pot and add Worcestershire sauce, thyme, rosemary, and bay leaf.
  8. Bring to a boil, then reduce heat to low, cover, and simmer for 4 hours or until the meat is fork-tender.
  9. Remove the roast and vegetables. In a small bowl, whisk together flour and butter to create a beurre manié. Whisk this into the cooking liquid to thicken the gravy.
  10. Slice the roast and serve with vegetables and gravy.

Nutrition

Calories: 420kcalCarbohydrates: 12gProtein: 38gFat: 24gSaturated Fat: 9gCholesterol: 115mgSodium: 580mgPotassium: 650mgFiber: 2gSugar: 5gVitamin A: 7200IUVitamin C: 5mgCalcium: 40mgIron: 4mg

Notes

For a slow cooker version, sear the roast and sauté vegetables as directed, then transfer everything to a slow cooker and cook on low for 8 hours.
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