Southern Pot Roast Recipe
This Southern-style pot roast is a classic comfort food that’s really easy to make. It’s savory, hearty, and super satisfying—a sure favorite for the whole family. Personally, it’s my absolute go-to pot roast recipe—it’s just incredibly tasty! Leftover pot roast is fantastic the next day in sandwiches or even in a lunch bowl!
Ingredients
House Seasoning:
- 1 cup Salt
- ¼ cup Black pepper
- ¼ cup Garlic powder
Pot Roast:
- 3-4 lb Boneless chuck roast
- 2 tbsp Olive oil
- 1 Yellow onion sliced
- 3 Garlic cloves chopped
- 2 Bay leaves
- 10 ¾ oz can Cream of mushroom soup
- ¼ cup Red wine
- 2 tbsp Worcestershire sauce
- 1 tbsp Beef bouillon granules or 1 cube
- ¾ cup Water
- 8-10 new Potatoes
- 3 Carrots
Instructions
House Seasoning:
- In a medium bowl, mix salt, black pepper, and garlic powder.
- Use 1 tablespoon of this seasoning for the recipe and store the rest.
Pot Roast:
- Preheat oven to 325°F (165°C).
- Rub the chuck roast all over with 1 tablespoon of the house seasoning.
- Tip: Use your hands to make sure the seasoning covers all sides evenly.
- Heat 1 tablespoon of olive oil in a skillet. Sear the meat until golden on both sides.
- Transfer the roast to a roaster pan, Dutch oven, or a 13x9 casserole dish.
- Add another tablespoon of olive oil to the skillet with the meat juices. Sauté onions and garlic until caramelized.
- Tip: Scrape the skillet to get all the flavorful bits.
- Spread sautéed onions and garlic over the roast.
- In a bowl, mix cream of mushroom soup, red wine, Worcestershire sauce, beef bouillon, and water. Pour over the roast.
- Cover with foil and bake for 2 hours.
- After 2 hours, add chopped potatoes and carrots to the pan.
- Cover and bake for another 1-2 hours, until the roast is tender and easily pulls apart with a fork.
- Serve the pot roast with its gravy.
Notes
- Boneless chuck roast is best for pot roast.
- For gluten-free, use gluten-free cream of mushroom soup and beef bouillon.
- Worcestershire sauce is typically gluten-free.