Lala’s So Southern Pot Roast & Cornbread

Last week, chuck roasts were on sale, and last Sunday, we invited my parents up for a Sunday Pot Roast.  It is such a southern Sunday thing to do, after all.

My aunt emailed me this recipe that she came up with a while back (thanks, Lala!), and I just hadn’t gotten around to making it.  So when I saw the chuck roasts on sale, I knew the time had come.  It is divine!  The only change I made was that I added onions to the mix, because pot roast and onions go well together, and that way I felt like I had enough veggies to count as a one pot meal.  Except it wasn’t one pot, because I also felt like cornbread was necessary.  The recipe for cornbread is Lala’s, too.  Essentially, today’s post is sponsored by Lori Halley.

Side note: my aunt’s name is Lori, but when I was little, I couldn’t say it I guess, so I called her Lala. All my friends growing up called her Lala, in addition to all our younger cousins.  When my older cousin’s son came along, he couldn’t say “Lala,” and began calling her “Yaya.”  Just thought I’d explain who in the heck “Lala” is.  She’s also one helluva cook!

Veggies for Pot Roast | Oysters & Pearls


– a boneless chuck roast
– 1 can beef consumme
– McCormick Perfect Pinch Steak Seasoning
– dried basil
– garlic powder
– salt and pepper
– new (red) potatoes
– carrots, peeled and cut into small pieces
– one onion, quartered
– one can cream of mushroom soup
– one can of water
– 3 tablespoons vegetable (or any kind) oil

As far as all these ingredients go, the number of people you are feeding will dictate the size chuck roast, how many carrots, how many potatoes, etc.  I am pretty sure ours was about a 3 pound chuck roast, which was so enormous it seemed like we needed to invite someone over to help eat it.  The “cans of” measurements will stay the same, unless you are literally feeding an army.  This meal fed four adults with enough leftovers for two.

Seasoned Chuck Roast | Oysters & Pearls


Preheat your oven to 300 degrees.

Heat the oil in a large cast iron (or enameled cast iron) pan.  Season the roast with the steak seasoning and garlic powder.  Just kind of pat it on with your hands.  Try to coat the entire roast as best you can, despite the unwieldy-ness of the giant hunk o’ meat.  Also, I apologize for raw meat pictures.  Just felt it might be helpful for those of you that might actually make it to see the before, and not just the after.

Proceed to brown the roast on both sides.  Flip it using your largest pair of tongs.

Seasoned & Browned Chuck Roast | Oysters & Pearls

Add one can beef consumme and place in the 300 degree oven.  Bake until tender, approximately two hours.  Add the vegetables, the cream of mushroom soup, and one can of water.  Season the veggie portion of the pan with salt, pepper, and basil.  Bake until the veggies are done, aka until you can stab them with a fork and it comes back out easily.  It took about 40 minutes for these.

Pot Roast in the Oven | Oysters & Pearls

Lala’s Notes on her “oh so southern” pot roast: “Makes a great gravy, and is very tasty!”

She was right.  It was VERY tasty!

Lala's Southern Pot Roast | Oysters & Pearls

Natalie’s Note: It’s really hard to take good pictures of a pot roast, most especially difficult at night.  Also, I believe you could convert this pretty easily to a crock pot recipe, but you would still want to brown your meat first, and wait to add the veggies until the last hour or so.  Mushy veggies are not okay in my book.  Here’s a chart I found at to help you convert it, if you’re interested.

Lala's So Southern Pot Roast | Oysters & Pearls


Lala’s/Yaya’s Super Southern Cornbread

(goes really well with pot roast, and basically anything and everything else you can think of)


– 8 ounces sour cream
– 1 cup self rising cornmeal
– 3 large eggs, slightly beaten
– 1/4 cup vegetable oil


Beat the eggs with a whisk in your mixing bowl first, then add the rest of the ingredients and mix together.  Bake in a greased pan at 400 degrees for 20 minutes, or until golden brown on top.

Lala’s Note: “I use White Lily self rising cornmeal mix.”

I also think this pot roast would have been TDF with mashed potatoes instead of cooking them in with the roast.  Any way you slice it though, it’s delicious.

The best part about pot roast is you get free time while everything is cooking!  We spent this particular Sunday afternoon on the patio.  My dad and Wheat attempted to sight in Wheat’s new pellet gun (beware, squirrels), and we did a good bit of sitting around the “fire,” aka sat around an empty fire pit.  Still just as great in the summer time!

Sighting in the Pellet Gun | Oysters & Pearls

Look Doc, you’re famous!! ;)

Doc is Famous! | Oysters & Pearls

We ended the evening with some homemade chocolate ice cream, but I’ll save that for tomorrow’s post.  Have a great Monday!


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7 thoughts on “Lala’s So Southern Pot Roast & Cornbread

  1. Amy Davis-Green

    Great picture of your dad!! I’ve got to try Lori’s cornbread recipe, sounds really simple and quick. I wonder what it would taste like fried and with some cracklin’s ?

    Love your blog,

    1. oystersandpearls Post author

      Thanks girl! Baked cornbread batter is a lot “wetter” than fried cornbread, so I might not try this one that way, it might not hold together… But let me know if you do! Thanks for commenting – I hope you’re doing well and married life is amazing!

  2. Pingback: Best pot roast is best | Internet Brain

  3. Troy Gipson

    You said a large iron skillet.. About how large is the skillet, I have a 10 inch iron skillet and it doesn’t look big enough compared to the one in your pictures…



    1. oystersandpearls Post author

      I believe my skillet is a size 12, with deep sides. If yours isn’t big enough, use a dutch oven. You’ll be grateful for the extra room – the veggies are the best part to me! :) I hope you enjoy it!


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