Southern-inspired beef pot roast

Southern-inspired beef pot roast

Beef chuck braised in in the oven with carrots, onion, garlic served with peas, green beans and parsley on top of creamy polenta.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 1 kg boneless beef chuck steak, whole piece
  • 1 tbsp extra virgin olive oil
  • ¼ tsp sea salt
  • ¼ tsp freshly ground pepper
  • 3 large garlic cloves, peeled and bruised
  • 2 large brown onions, quartered
  • 3 medium carrots, peeled and chopped into 3 pieces
  • 2 cups salt-reduced beef stock
  • 1 tbsp worcestershire sauce
  • 2 tsp soy sauce
  • 1 cup frozen peas
  • 200 g fresh green beans, trimmed and cut in half

  • To serve
  • fresh parsley
  • polenta


Preheat oven to 180°C degrees. Bring a heavy-based large pan to medium heat, add 1 tbsp of oil. Rub roast with salt and pepper. Brown the beef all over, about 10-12 minutes. When the roast is nearly completely browned, tuck the onions, carrots, garlic around the roast and allow vegetables to brown and soften as well. Add stock, worcestershire sauce, and soy and scrape all bits of meat off the bottom. Cover with foil and lid, and place in the oven for 1hour 30 minutes.
Remove pan from oven, and being very careful of steam, add remaining stock if it appears dry. Cover and place back in oven for another 1 hour 30 minutes.
Cook polenta according to packet directions. Remove pot roast from oven, add vegetables and cover with lid. Let stand until vegetables are tender, about 10 minutes.
Serve pot roast on top of polenta with carrots, onions, vegetables, pan juices and fresh parsley.


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Southern-inspired beef pot roast

Southern-inspired beef pot roast
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