Southern Pot Roast

Made with Southern Drawl Beef Blend.

Tender, juicy, and full of Southern flavor. This pot roast is slow-cooked to perfection with herbs, veggies, and our bold Beef Blend seasoning. Bold flavor. Southern soul. Pure comfort. Bold & savory, perfect for slow cooking, premium ingredients, and made with Southern love.

Ingredients

Serves 6

• 3–4 lb chuck roast
• 2 tbsp Southern Drawl Beef Blend Seasoning
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 4 carrots, cut into chunks
• 3 potatoes, quartered
• 2 celery stalks, cut into chunks
• 2 cups beef broth
• 1 cup water
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 2 bay leaves
• 1 tsp fresh thyme (or 1/2 tsp dried)
• Salt & black pepper to taste
• Fresh parsley for garnish (optional)

Pro Tip: For even more flavor, sear the roast until deeply browned and let it rest 10 minutes before slicing.

How to Make It

1. Season the roast: Pat roast dry. Generously season all sides with Southern Drawl Beef Blend.
2. Sear the roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until deeply browned. Remove and set aside.
3. Sauté the veggies: In the same pot, add onions and garlic. Sauté for 2–3 minutes until fragrant and softened.
4. Deglaze: Stir in Worcestershire sauce and tomato paste. Scrape up any browned bits from the bottom of the pot.
5. Add liquids & herbs: Pour in beef broth and water. Add bay leaves and thyme. Stir to combine.
6. Slow cook: Return roast to the pot. Bring to a simmer, then cover and cook on low heat for 3–4 hours or until the roast is fork-tender.
7. Add veggies: Add carrots, potatoes, and celery. Cover and cook for another 45–60 minutes, until veggies are tender.
8. Rest & serve: Remove roast and let it rest for 10 minutes. Discard bay leaves. Slice or shred. Serve with veggies and a ladle of rich gravy.

Tips for the Best Pot Roast

• Choose a well-marbled chuck roast for the best flavor and tenderness.
• Low and slow is the key to a melt-in-your-mouth roast.
• Make it ahead! It tastes even better the next day.
• Serve with mashed potatoes, cornbread, or rice to soak up that gravy.

Internal Temp Guide

• Rare — 125°F (52°C)
• Medium-Rare — 130–135°F (54–57°C)
• Medium — 140–145°F (60–63°C)
• Medium-Well — 150–155°F (65–68°C)
• Well Done — 160°F+ (71°C+)

For pot roast, cook until fork-tender (usually 195–205°F).

Make It Yours

• Add a splash of red wine for deeper flavor.
• Throw in mushrooms or parsnips.
• Spicy kick: Add a pinch of red pepper flakes with the Beef Blend.

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