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CLASSIC POT ROAST WITH VEGGIES & CORNBREAD: Discover the secret to tender, melt-in-your-mouth flavor!

CLASSIC POT ROAST WITH VEGGIES & CORNBREAD
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Tender, melt-in-your-mouth pot roast with savory mashed potatoes, roasted veggies, and cornbread perfection.

Ingredients

Scale
  • 3–4 lb beef chuck roast (or brisket)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 4 large carrots, peeled and chopped
  • 1 lb baby potatoes, halved
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon rosemary
  • 2 tablespoons Worcestershire sauce
  • 4 large russet potatoes, peeled and diced
  • 1/2 cup heavy cream
  • 4 tablespoons butter
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 eggs
  • 1/2 cup butter, melted

Instructions

  1. For the pot roast: Preheat oven to 325°F (165°C).
  2. Season the roast generously with salt and pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Sear roast on all sides until browned (about 4–5 minutes per side). Remove and set aside.
  3. In the same pot, add onion and garlic. Sauté until fragrant (2 minutes). Add tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine.
  4. Pour in beef broth, then return roast to the pot. Add carrots and potatoes around the roast. Cover and bake in the oven for 3-4 hours until tender, basting occasionally with the juices.
  5. For the mashed potatoes: Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and return to pot. Add heavy cream, butter, salt, and pepper. Mash until smooth and creamy.
  6. For the cornbread: Preheat oven to 375°F (190°C). In a large bowl, whisk together dry ingredients. Add milk, eggs, and melted butter. Stir until smooth. Pour into a greased baking pan and bake for 20–25 minutes, until golden.
  7. Serve the pot roast with mashed potatoes, roasted veggies, and warm cornbread.

Notes

  • Searing the roast first helps develop more flavor.
  • Let the roast rest before slicing for juiciness.
  • For extra crispy cornbread, brush with butter before serving.

Nutrition

Find it online: https://www.homeydishes.com/classic-pot-roast-veggies-cornbread-recipe/