Go Back Email Link
+ servings
A plate of food on a table, with Pot roast and Beef

Dixie Pot Roast

Jenny from Not Entirely Average
If you love meltingly tender, slow cooked roast beef, and if you are looking for the perfect Sunday dinner recipe that tastes delicious and requires extraordinarily little hands-on time, Dixie Pot Roast is for you!
No ratings yet
Prep Time 15 mins
Cook Time 4 hrs 30 mins
Resting Time 30 mins
Total Time 5 hrs 15 mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 197 kcal


Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for Dixie Rub

    • 3 tablespoons cornstarch
    • 4 teaspoons onion powder
    • 2 teaspoons light brown sugar
    • 2 teaspoons Kosher salt
    • 1 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon instant espresso powder I am using Cafe Bustelo
    • 1 teaspoon dried thyme leaves
    • 1/2 teaspoon celery seed

    Ingredients for The Pot Roast

    • 1 4 lb boneless beef chuck-eye roast
    • 4 large onions, peeled and quartered
    • 6 red potatoes, scrubbed and quartered
    • 4 large carrots, peeled and cut into 3 to 4 inch pieces
    • 2 bay leaves
    • 2 tablespoons soy sauce

    Ingredients for Dixie Brown Gravy

    • 1/3 cup pan drippings from roast
    • 1/3 cup all-purpose flour
    • 3 cups warm beef broth
    • 1/2 teaspoon Kosher salt
    • 1/4 teaspoon black pepper


    Prepare the Roast and the Vegetables

    • Adjust oven rack to lower-middle position and heat oven to 300°F.
    • Using a small whisk, combine rub ingredients in a small bowl.
    • Rinse and pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat to 1/4 inch thickness. You need to retain at least this much fat so the meat stays moist. Tie with kitchen twine around each roast at 1 inch intervals.
    • Crisscross two 30 by 18 inch sheets of heavy duty tin foil inside a large roasting pan.
    • Place vegetables and bay leaves in the center of the foil and drizzle with the soy sauce. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners of foil toward each other and crimp edges tightly to seal. Transfer pan to oven and cook until meat is completely tender (about 4 1/2 hours).
    • Remove roasts from foil pouch and place on carving board. Tent meat with foil and let rest for 20 to 30 minutes. Discard bay leaves. Using a slotted spoon, place carrots and potatoes on serving platter. Alternatively, mash half or all of the potatoes.
    • Remove kitchen twine from roasts. Slice roasts thinly against the grain and transfer to platter with vegetables. 

    * if you are making the Dixie Gravy, retain 1/3 cup drippings from the foil roasting pan and pour into a 3 quart saucepan over medium heat. 

      ** if you are meal planning and plan to use leftovers for Easy French Dip Sandwiches with Picante Provolone, retain 2 to 4 tablespoons of drippings from foil roasting pan and refrigerate until ready to use.

      • Add flour to drippings; blend well.
      • Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly.
      • Add broth; cook until mixture boils and thickens, stirring constantly.
      • Add salt and pepper to taste.


      Serving: 1gCalories: 197kcalCarbohydrates: 43gProtein: 6gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 1404mgPotassium: 993mgFiber: 5gSugar: 7gVitamin A: 5107IUVitamin C: 20mgCalcium: 53mgIron: 2mg
      Keyword beef, braise, low and slow, pot roast, roast, roast beef, Sunday