This Southern Style Pot Roast is a classic comfort food that is easy to make. Savory, hearty, and filling, this is the best pot roast recipe the whole family will love.
Best Pot Roast Recipe
This has to be one of my all time favorite pot roast recipes. Between this recipe and my Pot Roast with Balsamic and Dijon, it’s just so hard to choose which one is I love more so I just end up rotating between the two. Savory and full of flavor, this is a Paula Deen original pot roast recipe! I found this one back in 2008, tried it, and literally fell head over heels in love. That might sound a little dramatic, but the taste is out of this world!
The hubby and the kiddos love this melt in your mouth roast. It’s a BIG winner in our house and you often see it on our table on Sunday evenings. What makes this pot roast so mouthwatering delicious is searing the roast on both sides in this special house seasoning.
This pot roast rub consists of the following:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
To make this rub, just mix these 3 ingredients together in a container with an airtight lid and shake well. You’ll use only a couple of teaspoons on this roast recipe and you can save the rest for the future.
Pot Roast Ingredients
Here’s the players in this recipe:
- 3-4 pound boneless chuck roast
- House Seasoning
- Olive Oil
- Sliced Onions
- Garlic Cloves
- Bay Leaves
- Cream of mushroom soup
- Red Wine
- Worcestershire sauce
- Beef Bouillon Granules
How to Cook a Pot Roast
First, season the chuck roast with about 2-3 teaspoons of the House Seasoning. Use your hands to ensure the rub is spread out evenly on all sides of the roast.
Once that’s done and after you wash your hands, you can start making the pot roast gravy. This gravy consists of cream of mushroom soup, Worcestershire sauce, beef bouillon granules, water and a splash of red wine. Mix all the ingredients together in a bowl and whisk until well combined. Set bowl aside.
Next, heat the olive oil in a large skillet on top of the stove over medium high heat. Sear the roast for 4-5 minutes on each side until golden brown. Don’t skip this step as this is what provides so much flavor.
From there, remove the roast from the skillet and place in a 13×9 pyrex dish or a roasting pan. Using the same skillet, add a little more olive oil and when hot, saute the sliced onion and garlic. Make sure to scrape the bottom of the skillet so you can ensure all the flavor from browning the chuck roast is sauteed into the onion and garlic.
Once the onions and garlic start to slightly caramelize, remove from the skillet and place on top of the roast in the pyrex dish.
Take the gravy that was set aside form earlier and pour on top of the roast covered in onions and garlic. Add the bay leaves to the pyrex dish.
After the oven has preheated to 325 degrees, cover the pyrex dish with aluminum foil and cook the pot roast in oven for 2 hours.
Adding Roasted Vegetables
If you like carrots, potatoes, or any other vegetables to your pot roast, you’ll want to add them in this step. The 2 hour mark is the perfect time to add in any raw vegetables you want to include. I love adding in multi-colored carrots and potatoes.
Lastly, cover the pyrex dish with aluminum foil and cook for another 1-2 hours, Once done, remove the foil. Slice the pot roach, drizzle on some of that gravy, and serve with the oven roasted potatoes and carrots.
What You Need to Know About Making the Perfect Pot Roast
- Use a raw chuck roast – chuck roast comes from the front of the cow and is the most common meat used to make pot roast. I always buy my chuck roast from either Costco or a local butcher. You can buy it at your local grocery, but the tenderness of the cut is so much more profound when you buy it from the butcher or from Costco.
- Gluten free – yes, this recipe can be made gluten free if you use a gluten free cream of mushroom soup and bouillon granules. Pacifico Cream of Mushroom Condensed Soup is gluten free and delicious. I’ve also had great luck with these gluten free beef granules. Worcestershire is gluten free.
- Turn of a fork – I typically don’t stick to a time when making this recipe. I literally take a fork, place it in the roast and turn. If the meat is falling apart, your roast is done.
- Peelings on the vegetables – If you choose to add carrots and potatoes, leave the peels on. The peelings house a ton of nutrients.
- Slow and low – cook at a low temperature at 325. The slower it cooks, the more time it has to incorporate all that moisture and those seasonings.
What Should I Serve with Pot Roast?
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Southern Style pot Roast
- In a medium size bowl, combine the salt, black pepper, and garlic powder. Mix well and store in an airtight container.
- Preheat oven to 325 Fahrenheit. Once you mix the house seasoning together, rub 1 tablespoon of the seasoning on the front and back of the roast until well coated.
- In a skillet, heat 1 Tablespoon of olive oil. Brown the roast, searing it on both sides until slightly golden on each side. When done, place the roast in a roaster pan or a 13x9 casserole dish.
- Add 1 Tablespoon of olive oil to the skillet and saute the onions and garlic for 3-4 minutes, or until just caramelized.
- Add the sauteed onions and garlic to your skillet for 1 to 2 minutes to absorb the leftover roast juices.
- Next, combine the cream of mushroom soup, wine, Worcestershire sauce, beef bouillon, and water into a bowl. Pour over the roast.
- Cover pan with foil and bake 3 to 3.5 hours or until tender.
Update Notes: This post was originally published in April 2014, but was re-published with updated step-by-step instructions, pictures, and tips in August 2019.