Pot Roast Dinner with Heauxcakes (Print Version)

Fork-tender Dutch oven pot roast with carrots, potatoes, gravy, and crisp Southern-style heauxcakes for a full comfort dinner.

# Ingredients:

For the pot roast

01 - 1 boneless beef chuck roast, 3 1/2 to 4 lb (1.6 to 1.8 kg)
02 - 2 1/2 teaspoons kosher salt, divided
03 - 1 teaspoon black pepper
04 - 2 tablespoons vegetable oil
05 - 2 large yellow onions, thickly sliced
06 - 3 celery ribs, cut into 2-inch pieces
07 - 5 garlic cloves, minced
08 - 2 tablespoons tomato paste
09 - 2 tablespoons all-purpose flour
10 - 1 cup (240 ml) dry red wine or extra beef broth
11 - 2 cups (480 ml) low-sodium beef broth
12 - 1 tablespoon Worcestershire sauce
13 - 2 bay leaves
14 - 4 fresh thyme sprigs
15 - 1 1/2 lb (680 g) baby potatoes, halved
16 - 1 lb (450 g) carrots, cut into thick pieces
17 - 2 tablespoons chopped parsley

For the heauxcakes

18 - 1 cup (140 g) yellow cornmeal
19 - 1/2 cup (60 g) all-purpose flour
20 - 2 teaspoons baking powder
21 - 1 teaspoon sugar
22 - 3/4 teaspoon kosher salt
23 - 1 large egg
24 - 1 cup (240 ml) buttermilk
25 - 1/4 cup (60 ml) water, plus more as needed
26 - 2 tablespoons unsalted butter, melted
27 - 2 tablespoons sliced green onion, optional
28 - Vegetable oil or bacon drippings, for the skillet

# Instructions:

01 - Heat the oven to 300 F. Pat the chuck roast dry, season with 2 teaspoons salt and the pepper, then brown it in oil in a large Dutch oven over medium-high heat for 3-4 minutes per side. Transfer to a plate.
02 - Reduce the heat to medium. Add onions and celery to the pot and cook for 6-8 minutes until lightly browned. Stir in garlic, tomato paste, flour, and the remaining 1/2 teaspoon salt for 1 minute.
03 - Pour in the wine and scrape up the browned bits from the bottom of the pot. Add beef broth, Worcestershire sauce, bay leaves, and thyme. Return the roast and any juices to the pot, cover, and braise in the oven for 2 hours.
04 - Add potatoes and carrots around the roast. Cover again and cook for 1 1/2 to 2 hours more, until the beef pulls apart easily with a fork and the vegetables are tender.
05 - Move the roast and vegetables to a platter and cover loosely. Discard bay leaves and thyme stems. Skim excess fat from the liquid, then simmer on the stovetop for 5-10 minutes until lightly thickened.
06 - While the roast rests, whisk cornmeal, flour, baking powder, sugar, and salt in a bowl. Whisk in egg, buttermilk, water, melted butter, and green onion if using. Rest the batter for 10 minutes.
07 - Heat a cast-iron skillet over medium heat and coat with oil or bacon drippings. Spoon in 2-tablespoon portions of batter and cook for 2-3 minutes per side, until golden and crisp at the edges.
08 - Slice or pull the roast into large pieces. Serve with carrots, potatoes, gravy, parsley, and hot heauxcakes on the side.

# Notes:

01 - Best served after the roast rests for at least 20 minutes.
02 - Make the roast up to 1 day ahead, then cook the heauxcakes fresh.
03 - Refrigerate leftovers within 2 hours.

Back