Go Back
+ servings
Cooked pot roast with carrots and potatoes in a red pyrex dish on counter top.
Print Recipe
4.93 from 13 votes

Southern Style pot Roast

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.
Prep Time15 mins
Cook Time3 hrs
Course: dinner
Cuisine: American
Servings: 6 people
Calories: 505kcal
Author: Amanda Mason


House Seasoning

  • 1 cup salt
  • ¼ cup black pepper
  • ¼ cup garlic powder

Pot Roast

  • 3-4 lb chuck roast, boneless
  • 2 Tablespoons olive oil
  • 1 onion, sliced
  • 3 garlic cloves, chopped
  • 2 bay leaves
  • 10 ¾ ounce can cream of mushroom soup
  • ¼ cup red wine
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon beef granules
  • ¾ cup water


House Seasoning

  • In a medium size bowl, combine the salt, black pepper, and garlic powder. Mix well and store in an airtight container.

Pot Roast

  • 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.


Serving: 4ounces | Calories: 505kcal | Carbohydrates: 6g | Protein: 46g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 159mg | Sodium: 19665mg | Potassium: 908mg | Fiber: 1g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 6mg