Southern Pot Roast Recipe: From Southern Kitchens with Love

4 from 1 vote
Best Southern Pot Roast Recipe
Slow-cooked chuck roast, seasoned with herbs and spices, becomes a tender and flavorful pot roast, perfect as the comforting main course for a hearty family meal.

Howdy, I’m Austin! Today, I’ve got a super easy Southern pot roast recipe for you. It’s the kind of meal that feels like a warm hug on a chilly day. You can enjoy it with your favorite sides and salads or soups. Trust me, it’s delicious!

Start with a beef chuck roast—give it a good sear to keep it tasty. Then, let it hang out in a yummy broth with onions, carrots, and potatoes. Just let it cook slow and low until it’s super tender.

The trick? Some simple Southern spices that make it taste just right. This pot roast isn’t fancy, but it’s full of heart and flavor.

So, if you want a meal that’s like a big hug from the South, grab your ingredients, and let’s cook up some easy, tasty goodness together with this oh-so-delicious Southern Pot Roast!

What is Pot Roast?

Pot Roast is a yummy dish made by cooking a big piece of beef slowly until it’s super tender. Usually, we use a tough cut called chuck roast, the one we used while making Smoked Chuck Roast.

First, we give it a good sear to make it extra flavorful. Then, it takes a nice, long bath in a tasty broth or stock with veggies like onions, carrots, and potatoes.

The slow cooking is the secret sauce here – it makes the meat really soft and juicy. We also add some herbs and spices to make it taste just right. It’s the kind of meal that warms your heart and makes the whole house smell amazing.

So, in simple terms, pot roast is like a magic trick that turns a tough piece of meat into a delicious, comforting feast. Perfect for sharing with family and friends!

Overview: How to make Southern Pot Roast?

How to make Southern Pot Roast -  An Overview

To make a tasty and juicy Southern Pot Roast, start by taking a chuck roast – it’s a big piece of beef. Give it a nice sear in a hot pan to make it all flavorful and delicious.

Now, get a pot, toss in the seared beef, and add some friends – onions, carrots, and potatoes. These veggies hang out with the beef while it cooks, soaking up all the tasty juices. Pour in some broth or stock to make everything extra juicy.

Here comes the waiting part – let it all simmer on low heat. This slow cooking is like a magic trick; it turns that tough meat into something super tender and mouthwatering. Don’t forget to sprinkle in some herbs and spices – they’re like the secret ingredients that make it taste just right.

When it’s done, you’ve got yourself a pot roast feast. The beef is melt-in-your-mouth soft, and the veggies are bursting with flavor. It’s the kind of meal that makes your home smell amazing and brings everyone to the table.

So, gather your crew, dish it up, and enjoy a simple, hearty southern pot roast dinner, served with delicious sides like Dill Potato Salad or Fruit Salad!

Best Beef Cut for Southern Pot Roast

For the tastiest southern pot roast, go for Chuck Roast. It’s like the superhero of beef cuts for slow cooking. Chuck roast has enough fat and connective tissue to make it super tender and flavorful when you cook it low and slow. It’s like magic – the tough parts turn into juicy, melt-in-your-mouth goodness. If you can’t find chuck roast, Brisket or Round Roasts also work pretty well.

So, when you’re at the store, grab a nice chuck roast, and you’ll be on your way to cooking up a meal that’ll have everyone at the table asking for seconds. It’s simple, hearty, and oh-so-tasty!

PRO TIP: Look for meat with some fat – that’s the secret to keeping everything moist and delicious during the long cooking time.

Best Southern Pot Roast Recipe

Slow-cooked chuck roast, seasoned with herbs and spices, becomes a tender and flavorful pot roast, perfect as the comforting main course for a hearty family meal.
4 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Southern
Prep Time: 35 minutes
Cook Time: 8 hours
Seasoning Time: 5 minutes
Total Time: 8 hours 40 minutes
Calories: 400kcal
Author: Austin Carter
Servings: 6


  • Slow Cooker
  • Cutting Board and Knife
  • Measuring Spoons and Cups
  • Frying Pan/Skillet
  • Tongs
  • Serving Dish


  • 3-4 pounds chuck roast
  • 2 tablespoons vegetable oil
  • ½ cup red wine
  • 1 onion sliced
  • 4 carrots peeled and cut into chunks
  • 4 potatoes peeled and cut into chunks
  • 3 cloves garlic minced
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish


  • Heat the vegetable oil in a skillet over medium-high heat. Season the chuck roast with salt and pepper. Sear the roast on all sides until it develops a nice brown crust.
  • Place the sliced onions, carrot chunks, and potato chunks in the bottom of the slow cooker.
  • Put the seared chuck roast on top of the vegetables in the slow cooker.
  • In a bowl, mix together beef broth, red wine, tomato paste, minced garlic, thyme, rosemary, paprika, salt, and pepper.
  • Pour the broth mixture over the roast and vegetables in the slow cooker.
  • Cover and cook on low heat for 8 hours or until the meat is tender and easily pulls apart with a fork.
  • Once done, remove the roast and vegetables. Spoon the flavorful juices over the roast and garnish with fresh parsley if desired.
  • Serve the pot roast slices with the vegetables and enjoy the Southern comfort flavors! Adjust the seasoning and ingredients to suit your taste preferences.


  1. Searing Boosts Flavor: Give the chuck roast a good sear before slow cooking for enhanced taste.
  2. Adjust Cooking Time: Cooking times may vary; check for tenderness after 8 hours on low heat.
  3. Personalize Seasoning: Adjust herbs, spices, and salt to suit your taste preferences.
  4. Wine Optional: Red wine can add depth, but feel free to skip if you prefer a non-alcoholic version.


Serving: 170g | Calories: 400kcal | Carbohydrates: 20g | Protein: 30g | Fat: 20g | Sodium: 800mg | Fiber: 3g | Sugar: 3g
Keyword best southern pot roast recipe, chuck roast, how to make southern pot roast, southern pot roast, southern pot roast recipe, southern pot roast recipes

NOTE: Nutritional values are general estimates and can vary based on factors like specific ingredients, portion sizes, and cooking methods. Always refer to specific product labels or use a nutrition calculator for precise information.

Tips for Best Results

Crafting the perfect southern pot roast is all about keeping in mind some basic tips that lead to a hearty and flavorful dish. Read along to know.

  1. Seal in Flavor: Brown the meat before slow-cooking for a richer taste; a quick sear locks in those yummy juices.
  2. Choose Good Meat: Go for chuck roast; it’s marbled for a moist and tasty pot roast.
  3. Low and Slow Wins: Set the slow cooker on low heat for a long time, making the meat super tender.
  4. Don’t Peek Too Much: Keep the lid closed; opening it a lot can mess with the slow-cooking magic.
  5. Season Gradually: Taste and adjust seasoning as it cooks for the best, balanced flavor.
  6. Equal Veggie Sizes: Cut veggies the same for even cooking with the juicy meat.
  7. Add Enough Liquid: Use plenty of broth; too little can make it dry, too much can make it too watery.
  8. Rest Before Slice: Let the pot roast sit a bit before cutting for juicier, tastier slices.
  9. Try Different Herbs: Play around with herbs for a unique and yummy twist.
  10. Share the Joy: Pot roast is better when enjoyed with loved ones; dig in together and savor the goodness.

Pro Tips for Perfect Searing

  1. Dry the Meat: Make sure the meat is dry before searing; use a paper towel to pat it down.
  2. Hot Pan, Cold Oil: Start with a hot pan, then add cold oil. This helps prevent sticking and gives a good sear.
  3. Season Just Before: Put salt and pepper on the meat right before you sear it, so it stays juicy.
  4. Don’t Cram the Pan: If there’s too much meat, sear it in batches. Crowding makes it harder to get a nice crust.
  5. Let It Sit: Once in the hot pan, let the meat sit without flipping too much. It makes the outside crispy and delicious.

Versatile Variations and Substitutions

  1. Different Meats:
    • Try pork or lamb instead of beef.
    • Use cuts like brisket for a change.
  2. Veggies Switch:
    • Change up veggies with what’s in season.
    • Add parsnips or turnips for something new.
  3. Broth Choices:
    • Use chicken or veggie broth for a lighter taste.
    • Mix in some red wine or beer for depth.
  4. Spice it Up:
    • Play with herbs; try thyme, rosemary, or oregano.
    • Add a pinch of cinnamon or cumin for extra flavor.
  5. Different Cooking:
    • Cook it in the oven for a change.
    • Try the Instant Pot for quicker results.
  6. Liquid Changes:
    • Use tomato sauce for a richer result.
    • Coconut milk can give a unique twist.
  7. Gluten-Free Thickening:
    • Use cornstarch or arrowroot instead of flour.
  8. Low-Carb Choices:
    • Swap potatoes for cauliflower or turnips.
    • Use xanthan gum for low-carb thickening.
  9. Adjust Spice:
    • Add chili powder or hot sauce for more spice.
    • Tone it down by skipping spicy stuff.
  10. Cultural Twist:
    • Use curry powder for Indian flavor.
    • Try paprika or cumin for a Mexican touch.

Remember, these changes are for you, so make it the way you like!

What is Best Served with Southern Pot Roast?

Southern Pot Roast is versatile and can be paired with various sides and beverages. Here are some excellent pairings:

  1. Southern Macaroni Salad
  2. Buttermilk Cornbread
  3. Roasted Vegetables
  4. Cucumber Salad
  5. Napa Cabbage Soup

Remember to choose sides based on your preferences and the occasion, ensuring a well-balanced and enjoyable meal.

Storing and Handling Leftovers

Tips to store Southern Pot Roast

  • Refrigeration: Place leftovers in airtight containers and refrigerate them within 2 hours of cooking to prevent bacteria growth.
  • Labeling: Date the containers to track freshness. Consume within 3-4 days for optimal taste and safety.
  • Freezing: If not eating within a few days, freeze leftovers. Use freezer-safe containers or sealable bags to prevent freezer burn.
  • Thawing: Thaw frozen leftovers in the refrigerator overnight or use the microwave for a quicker thaw.
  • Reheating: Safely reheat leftovers to an internal temperature of 165°F (74°C). Use a microwave, oven, or stovetop, stirring or flipping for even heating.
  • Individual Portions: Freeze in smaller portions for convenient single servings, making it easier to thaw and reheat.
  • Avoid Reheating Twice: Only reheat leftovers once. Repeated reheating increases the risk of bacterial contamination.
  • Inspect Before Consuming: Check for any off smells, unusual colors, or signs of spoilage before eating leftovers.
  • Dish-Specific Tips: Gravies and sauces may thicken, so add a bit of liquid when reheating. For rice, sprinkle a bit of water to restore moisture.
  • Common Sense: When in doubt, throw it out. If leftovers seem questionable, prioritize safety over saving food.

Handling leftover Southern Pot Roast responsibly ensures both safety and enjoyment.

REMEMBER: Always follow basic hygiene practices to keep your meals delicious and risk-free.

Frequently Asked Questions (FAQs)

Q1: How long can I store southern pot roast leftovers in the refrigerator?

A: Store pot roast leftovers in the refrigerator for 3-4 days in airtight containers, ensuring to date them for freshness.

Q2: How do I know if pot roast leftovers are still good to eat?

A: Check for off smells, unusual colors, or signs of spoilage before consuming pot roast leftovers.

Q3: What vegetables are commonly used in pot roast?

A: Onions, carrots, and potatoes are classic choices, but you can also include other root vegetables or seasonal options.

Q4: Can I use a slow cooker for pot roast, and how long does it typically take?

A: Yes, a slow cooker is ideal. Cooking times vary, but it often takes 8 hours on low heat for the meat to become tender.

Q5: What’s the purpose of adding red wine to pot roast?

A: Red wine adds depth and complexity to the flavors of the pot roast, but it’s optional and can be omitted.

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