Honky-Tonk Pot Roast Recipe

Name: Honky-Tonk Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus a pinch of kosher salt; 1 tablespoon plus a pinch of black pepper; 1/4 cup flour; 1 boneless center-cut chuck roast (about 3 1/2 pounds); 1/4 cup vegetable oil; 2 cups chopped onion; 2 cups chopped red bell pepper; 1 cup chopped celery; 4 bay leaves; 1 1/2 tablespoons minced garlic; 3 cups beef broth or stock (to make your own, see page 169); 1 cup Mutha Sauce (page 165); 4 ears corn on the cob, fresh or frozen; 2 cups peeled and quartered sweet potatoes; 2 cups peeled and quartered all-purpose potatoes; 1 teaspoon dried thyme; Sliced scallion greens

Servings: persons

1 tablespoon plus a pinch of kosher salt
1 tablespoon plus a pinch of black pepper
1/4 cup flour
1 boneless center-cut chuck roast (about 3 1/2 pounds)
1/4 cup vegetable oil
2 cups chopped onion
2 cups chopped red bell pepper
1 cup chopped celery
4 bay leaves
1 1/2 tablespoons minced garlic
3 cups beef broth or stock (to make your own, see page 169)
1 cup Mutha Sauce (page 165)
4 ears corn on the cob, fresh or frozen
2 cups peeled and quartered sweet potatoes
2 cups peeled and quartered all-purpose potatoes
1 teaspoon dried thyme
Sliced scallion greens

1
Preheat the oven to 325.
2
Mix together 1 tablespoon salt, 1 tablespoon pepper, and the flour and rub it thoroughly into the meat.
3
Pour the oil into a big, heavy Dutch oven, and get it nice and hot over medium heat.
4
Brown both sides of the roast til deep brown, 5 to 8 minutes per side.
5
Take the meat out of the pot and set aside.
6
Dump the onions, peppers, celery, and bay leaves into the pot.
7
Season with a pinch of salt and pepper and cook til soft and translucent.
8
Throw in the garlic and cook for 1 minute more.
9
Add the broth and the Mutha Sauce.
10
Give it a good stir.
11
Put the meat back in and bring the liquid to a boil.
12
Cover with a lid and pop into the oven to simmer gently for 1 1/2 hours.
13
Grab the corn on the cob and carefully slice each ear into 2-inch rounds.
14
Toss the corn along with the sweet potatoes, all-purpose potatoes, and thyme in with the meat.
15
Simmer for about 45 minutes longer, or til the veggies are soft and the meat is tender.
16
Take the meat out of the pan and let it rest on a warm platter for about 15 minutes.
17
Skim the fat off the surface of the pan gravy and if it seems a little thin, just reduce it on top of the stove.
18
Fish out and toss the bay leaves.
19
Slice the meat and cover with gravy and veggies.
20
Sprinkle on the scallions for color before serving it up.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon plus a pinch of kosher salt, 1 tablespoon plus a pinch of black pepper, 1/4 cup flour, 1 boneless center-cut chuck roast (about 3 1/2 pounds), and more.

Yes, Honky-Tonk Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honky-Tonk Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions