Southern Style Beef Pot Roast Recipe
Cook and serve this tender and juicy beef pot roast when you have a busy day out of the house. Made with simple ingredients and nothing fussy, this comfort meal will satisfy and nourish you at the same time when you get back home.
Equipment
- cast iron enameled Dutch oven
- tongs
- measuring cups and spoons
Ingredients
- beef chuck roast, thawed (3 to 5 pounds)
- 1 tbsp butter
- 1 tbsp olive oil
- 6 medium potatoes, washed and quartered
- 4 large carrots, washed and diced large
- 1 sweet onion, peeled and sliced
- 1 quart filtered water
- sea salt, to taste
- Montreal steak seasoning, to taste
Instructions
- Preheat your oven to 325°F. Set your Dutch oven on your stove over medium-high heat and add the butter and olive oil. Pat your roast dry and season it with salt and Montreal seasoning. Sear each side about 4 minutes or so.
- When both sides of the chuck roast are seared with a golden brown crust, turn off the heat and add the potatoes, carrots, and onion. Then season the vegetables with salt and Montreal seasoning, and add a quart of water.
- Put the lid on your Dutch oven, and bake the roast for 2 hours at 325℉. After 2 hours, turn down the heat to 250℉ and cook an additional 2 hours or until a fork pulls the meat apart easily. Serve in a bowl with plenty of broth and a side of bread.
Tips
- The key to tender pot roast is to roast it for at least 4 hours or more at a low temperature. If you cook it for less than 4 hours, it will be tough.
- Cook and serve pot roast in the same dish the Southern way by using a pretty cast iron Dutch oven. It goes from stove top to oven to table better than anything else.
- Use an airtight container and refrigerate for several days to store your meal.