About Brenda Gantt’s Pot Roast
Brenda Gantt is a Southern home cook from Andalusia, Alabama, who has shared roast-and-gravy dinners with her millions of followers in her Cooking with Brenda Gantt videos. Her approach is the one many Southern families know: a humble, inexpensive cut of beef, a few pantry staples, and plenty of time. You can read more about her background in our stories and keep up with what’s new in the news section.
Pot roast is the heart of the Sunday supper table. A well-marbled chuck roast spends hours in a low, moist heat until the tough connective tissue melts into tender, juicy meat, and the carrots and potatoes soak up the savory juices as they cook. Dry onion soup mix is a classic Southern shortcut that seasons the whole pot, and the leftover juices become a rich gravy for spooning over everything.
It is also one of the easiest meals you can make for a crowd. Once the roast goes into the slow cooker, there is almost nothing left to do but wait, which is why this recipe is a favorite for busy Sundays, church lunches, and cold-weather family dinners. Browse more comforting favorites in our recipe collection.
Watch How It’s Made
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Brenda Gantt Pot Roast Recipe
Ingredients
Pot Roast
Gravy
Kitchen Tools Needed
- 6-quart slow cooker
- Large skillet
- Sharp knife & cutting board
- Small saucepan
- Tongs & whisk
Not sure which slow cooker or skillet to use? See our kitchen guides.
Instructions
- Season the roast. Pat the chuck roast dry with paper towels and season all over with the salt and black pepper.
- Sear the roast (optional). Heat the oil in a large skillet over medium-high heat. Sear the roast 3 to 4 minutes per side until deeply browned. This adds flavor but can be skipped if you’re short on time.
- Set up the slow cooker. Scatter the onion wedges and garlic in the bottom of a 6-quart slow cooker and set the roast on top.
- Add the liquid. Whisk the onion soup mix, beef broth, and Worcestershire sauce together and pour over the roast.
- Start cooking. Cover and cook on low for 5 hours. Try not to lift the lid, since each peek adds to the cooking time.
- Add the vegetables. Tuck the carrots and potatoes around the roast and down into the liquid. Cover and cook on low another 3 hours, until the roast is fork-tender and the vegetables are soft.
- Rest the roast. Move the roast and vegetables to a platter and tent loosely with foil for 10 to 15 minutes.
- Make the gravy. Strain the cooking juices into a saucepan and skim off excess fat. Bring to a simmer. Whisk the cornstarch with the cold water, stir it into the juices, and simmer 3 to 5 minutes until thickened. Taste and adjust the seasoning.
- Serve. Slice or pull the roast into chunks and serve hot with the vegetables and plenty of gravy.
Oven method: bake covered in a Dutch oven at 325°F for 3 to 3.5 hours, adding the carrots and potatoes for the last 1.5 hours. Pressed for time? Cook on high for 4 to 5 hours total, adding the vegetables for the last 2 hours.
Nutrition Facts
| Calories | 520 |
|---|---|
| Protein | 38 g |
| Carbohydrates | 26 g |
| Fat | 28 g |
| Fiber | 4 g |
| Sodium | 820 mg |
| Sugar | 5 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Pot Roast
High-Quality Protein
Beef provides complete protein, which supports muscle maintenance and helps keep you full.
Iron, Zinc & B12
Beef is a good source of iron, zinc, and vitamin B12, nutrients that support energy and immune function.
Vitamin A from Carrots
Carrots are rich in beta-carotene, which the body converts to vitamin A for eye and skin health.
Potassium from Potatoes
Potatoes, especially with their skins on, supply potassium, which supports healthy blood pressure and muscle function.
What to Avoid
Preparation Mistakes
- Don’t pick a lean cut. Chuck roast has the fat and connective tissue that make pot roast tender. Lean cuts can turn dry.
- Don’t cut the vegetables too small. Large chunks hold their shape through hours of cooking instead of turning to mush.
- Don’t keep lifting the lid. Every peek releases heat and adds time to the cook.
- Don’t over-salt. Onion soup mix and broth are already salty, so taste the gravy before adding more.
Storage Mistakes
- Don’t leave leftovers out. Refrigerate within 2 hours of cooking.
- Don’t store the meat dry. Keep it in its gravy so it stays moist when reheated.
- Don’t reheat on high. Warm it gently so the meat doesn’t dry out or toughen.
Dietary Considerations
- Dairy-Free
- High in Sodium
- Check Soup Mix for Gluten
- Contains Beef
Pro Tips for the Best Pot Roast
- Sear for flavor. Browning the roast first builds a deeper, richer taste in both the meat and the gravy.
- Cook low and slow. The low setting gives the most tender result. High works when you’re short on time, but the meat is a bit less silky.
- Add vegetables partway through. Adding the carrots and potatoes in the last few hours keeps them tender but intact.
- Let it rest. Ten to fifteen minutes under foil lets the juices settle so the meat stays moist when sliced.
- Skim the fat before making gravy. It gives a cleaner flavor and a smoother texture.
- Finish with a splash of Worcestershire or a pinch of black pepper in the gravy if it needs a little extra depth.
Want more techniques like these? Browse our cooking tips.
What to Serve With Pot Roast
Beverages
- Sweet tea
- Red wine
- Sparkling water with lemon
Side Dishes
- Buttermilk biscuits
- Cornbread
- Green beans
- Mashed potatoes
When to Serve
- Sunday supper
- Holiday dinners
- Cold-weather meals
- Church lunches
Finish the meal with a classic Southern dessert like peach cobbler, blackberry cobbler, or pecan pie. Leftover roast also makes a hearty start to the next morning; see our breakfast recipes for ideas.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Chuck roast | Rump roast or bottom round | Leaner, so watch for dryness and don’t overcook. |
| Dry onion soup mix | Homemade mix of onion powder, garlic powder, and beef bouillon | Lets you control sodium and avoid gluten. |
| Beef broth | Water plus beef bouillon | Use low-sodium bouillon to keep salt in check. |
| Baby potatoes | Russet or Yukon Gold, cut into large chunks | Cut larger so they don’t fall apart. |
| Cornstarch (gravy) | All-purpose flour, about ¼ cup whisked with cold water | Simmer a few extra minutes to cook off the raw flour taste. |
Storage & Reheating
Refrigerator
Cool, then store the meat and vegetables in their gravy in an airtight container for 3 to 4 days.
Freezer
Freeze sliced or shredded roast in gravy for up to 3 months. Thaw overnight in the fridge. Potatoes may turn soft after freezing.
Reheating
Warm gently in a covered pot over low heat or in a 325°F oven for about 20 minutes. Microwave single servings in 60-second bursts.
Frequently Asked Questions
Chuck roast is the classic choice. It has plenty of fat and connective tissue that melt during long, slow cooking, giving you tender, juicy meat. Rump roast and bottom round also work but are leaner and can turn out drier.
No, the roast will still cook through and turn out tender without searing. But browning it first adds deeper, roasted flavor to both the meat and the gravy, and it only takes about 8 minutes.
Yes. Use a Dutch oven, cover tightly, and bake at 325°F for about 3 to 3.5 hours, adding the carrots and potatoes for the last 1.5 hours. The roast is done when it is fork-tender.
Almost always it is undercooked. Tough cuts like chuck need enough time for the connective tissue to break down. If the meat resists a fork, cover it and keep cooking, checking every 30 to 45 minutes. Lifting the lid often in a slow cooker also lengthens the cooking time.
Strain the cooking juices into a saucepan and skim off the fat. Bring to a simmer, then whisk 3 tablespoons of cornstarch with ¼ cup cold water and stir it in. Simmer for 3 to 5 minutes until thickened, then season to taste.
Yes. Freeze sliced or shredded roast in its gravy in an airtight container for up to 3 months and thaw overnight in the refrigerator. Potatoes can turn soft or grainy after freezing, so you may prefer to freeze the meat and carrots and cook fresh potatoes when serving.
Reader Reviews
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It’s gonna be good, y’all. Make it for your next Sunday supper.
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