Southern Style Pot Roast Recipe
Slow cooked beef roast topped with brown gravy, served on a bed of mashed red potatoes
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Ingredients
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Main Ingredients
Gravy Ingredients
Method
Cooking the Pot Roast
- 1
Sear the Roast
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the beef chuck roast with salt and black pepper. Once the oil is hot, sear the roast on all sides until browned, about 4-5 minutes per side.
- 2
Prepare the Slow Cooker
Transfer the seared roast to a slow cooker. Add chopped carrots, onion, and minced garlic around the roast.
- 3
Add Broth
Pour 2 cups of beef broth over the roast and vegetables. Cover the slow cooker and set it to low. Cook for 8 hours or until the meat is tender.
Preparing the Mashed Potatoes
- 4
- 5
Making the Gravy
- 6
Prepare the Gravy
In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 1 tablespoon of flour and cook for 1-2 minutes until the mixture is golden.
- 7
Thicken the Gravy
Gradually whisk in the remaining beef broth from the slow cooker, bringing it to a simmer. Cook until the gravy thickens, about 5 minutes.
