Pat the roast dry and season generously with salt, pepper, garlic powder, and onion powder. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Sear the roast on all sides until well browned — about 3–4 minutes per side. Remove and set aside.
2. Sauté the Vegetables
In the same pot, add onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until lightly browned. Add the garlic and cook for 30 seconds more.
3. Deglaze and Add Liquid
Stir in tomato paste and Worcestershire sauce, scraping up any browned bits from the bottom (that’s flavor!). Pour in beef broth, then nestle the roast back into the pot. Add thyme and bay leaf.
4. Add Potatoes & Simmer
Add potatoes around the roast. Cover tightly with a lid and reduce heat to low. Simmer gently for 3–4 hours, or until the meat is fork-tender and falling apart. (Alternatively, bake covered at 325°F / 165°C for the same amount of time.)
5. Make the Gravy (Optional but Worth It!)
Remove the roast and vegetables to a serving platter. Discard the bay leaf and thyme sprigs. If desired, whisk 1 tbsp cornstarch with 2 tbsp cold water, then stir it into the pot juices and simmer until thickened.
6. Serve
Slice or shred the roast and serve it smothered in gravy with the tender vegetables.
🍽️ Serving Suggestions
Fluffy mashed potatoes or buttered rice
Southern cornbread or buttermilk biscuits
Collard greens, green beans, or okra on the side
💡 Southern Tips
Add a splash of red wine for extra depth (optional but divine).
Swap potatoes for sweet potatoes for a sweet-savory twist.
Leftovers make incredible open-faced sandwiches with gravy.
Would you like me to share a Slow Cooker Southern Pot Roast version next — same flavor, easier “set it and forget it” style?
