There’s nothing worse than putting time into a pot roast only to end up with tough, dry meat and sauce that’s either too greasy or bland. Maybe you’ve made one before, and it just didn’t hit the way you expected. Or maybe you’ve been avoiding pot roast altogether because you don’t want to deal with the guesswork.
Here's the thing, this isn’t just any pot roast. It’s slow-cooked, packed with flavor from my homemade Cajun seasoning blend and elevated with caramelized onions.
Serve it over fluffy rice, or my creamy garlic mashed potatoes, or pair it with my easy sweet buttermilk cornbread to soak up that savory sauce, or collard greens.
Ingredient Notes
A Dutch oven pot roast starts with the right ingredients. This Southern-style version skips the usual potatoes and carrots and lets the caramelized onions and roasted garlic shine in the Cajun-spiced sauce. Here’s what you’ll need.
- Chuck roast: The best cut for pot roast because it becomes tender when slow-cooked. Look for one that's well-marbled.
- Caramelized onions: Caramelizing the onions isn’t a must, but it adds an extra depth of flavor. If you’re short on time, you can simply sauté them until soft, or just toss them in the pot, but taking the extra time to let them caramelize makes a big difference.
- Cornstarch: To thicken the sauce, use a cornstarch slurry (a 1-to-1 mix of cornstarch and cold water). For this recipe, I kept the sauce as is, but you can thicken it if you’d like.
See recipe card for quantities.
Step-by-Step Instructions
This Southern-style pot roast is all about slow-cooking. The beef turns tender and those caramelized onions with roasted garlic takes the sauce to the next level.
- Prepare to roast the garlic in the oven.
- Caramelize the onions.
- Cut the chuck roast into cubes, season them, and sear until deep brown.
- Return the caramelized onions back to the pot.
- Pour in the braising liquid and toss in herbs.
- Cover the pot with the lid and place into the preheated oven to cook until tender.
- Remove the meat from the pot and strain the fat. I use the OXO Fat Separator then squeeze the roasted garlic cloves into the sauce and smash it up.
- Return the tender meat back to the pot or drizzle the sauce over the top and serve.
Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm the beef and sauce in a saucepan over medium heat until heated through.
Cree's Tips
- Go with chuck roast-it has plenty of marbling, so the meat stays juicy and tender as it cooks low and slow.
- Don’t skip searing. This process creates a crust on the meat and leaves brown bits on the bottom of the pot, which form the flavorful base for the sauce.
- For better control over your salt intake, use a low-sodium beef broth.
- If you prefer a thicker sauce, use a cornstarch slurry (a 1-to-1 mix of cornstarch and cold water).
📖 Recipe
Fall-Apart Tender Southern Pot Roast (Dutch Oven)
Fall-Apart Tender Southern Pot Roast (Dutch Oven)Equipment
- Dutch Oven
- Cutting board
- Chef's knife
- Measuring cups
- Measuring spoons
- Paper towels to pat dry roast
- Tongs
- Foil for roasting garlic bulb
Ingredients
- 4 lb chuck roast
- 2-½ tablespoon Cajun seasoning
- ½ tablespoon kosher salt
- 1 teaspoon black pepper
- 4 tablespoon avocado oil
- 2 whole onions (sliced)
- 8 cups beef broth (or beef stock LOW-SODIUM)
- 1 tablespoon Worcestershire sauce
- 1 bulb garlic
- 2 sprigs fresh sage
- 3 sprigs fresh thyme
Instructions
- Slice the top off the garlic bulb to expose the cloves. Place it on a piece of foil, drizzle with avocado oil, and sprinkle with kosher salt. Wrap it tightly in the foil, then roast in a preheated 350°F oven until the cloves are golden brown and softened, about 35 minutes.
- Wash the chuck roast under cool water and pat it dry thoroughly with paper towels for a better sear. Cut the chuck roast into large cubes. Generously season all sides with Cajun seasoning, kosher salt and black pepper.
- Remove the skin from both onions and discard then slice the onion. Heat a large Dutch oven over medium heat and add oil. When the oil is hot, add the sliced onions and cook, stirring occasionally, until they are deeply caramelized (about 30-40 minutes). Once done, transfer them to a plate and set aside.
- Increase the heat to medium-high and add more oil if needed. Sear the beef in batches, making sure not to overcrowd the pan. Sear all sides until deep brown. Return all seared beef to the pot and the caramelized onions.
- Pour in the beef broth, scraping up all the browned bits from the bottom of the pot. Stir in Worcestershire sauce and a little more Cajun seasoning, a dash of kosher salt, and drop the fresh herb bouquet (thyme and sage) into the pot.
- Cover with a lid and transfer to a preheated oven at 350°F. Let it cook for about 2.5 to 3 hours, or until the beef is fork-tender.
- Once the roast is done, carefully remove the beef from the pot and set it aside. Use a spoon or fat separator to strain excess grease from the sauce, leaving behind only the flavorful juices.
- Squeeze the roasted garlic cloves into the sauce, gently mashing them into the sauce for extra depth of flavor. If you prefer a thicker sauce, mix a cornstarch slurry (equal parts cornstarch and cold water - try 3 tablespoon of each first) and stir it in, letting it simmer for a few minutes. If you need more seasoning, add it.
- Serve over rice, creamy mashed potatoes, or with honey buttermilk cornbread on the side.
Video
Notes
- Go with chuck roast-it has plenty of marbling, so the meat stays juicy and tender as it cooks low and slow.
- Don’t skip searing. This creates a crust on the meat and leaves brown bits on the bottom of the pot, which form the flavorful base for the sauce.
- For better control over your salt intake, use a low-sodium beef broth.
- If you prefer a thicker sauce, use a cornstarch slurry (a 1-to-1 mix of cornstarch and cold water).
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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