Pot Roast Dinner Plate with Fried Cabbage

Instructions

step 1 Season the chuck roast on all sides with salt, black pepper, garlic powder, and onion powder.
/n step 2 Heat olive oil in a large Dutch oven over medium-high heat and sear the roast on both sides until browned.
/n step 3 Remove the roast and add sliced onions and garlic to the pot, sautéing until fragrant.
/n step 4 Stir in tomato paste and cook for one minute to deepen the flavor.
/n step 5 Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release browned bits.
/n step 6 Return the roast to the pot and add carrots and thyme.
/n step 7 Cover and cook on low heat for 3–4 hours, or until the beef becomes tender and easily shreds.
/n step 8 In a separate skillet, melt butter over medium heat and add chopped cabbage.
/n step 9 Season the cabbage with smoked paprika, crushed red pepper flakes, and a pinch of salt and pepper.
/n step 10 Cook the cabbage while stirring until it softens and lightly caramelizes.
/n step 11 Add apple cider vinegar to the cabbage and cook for another minute.
/n step 12 Bake the biscuits according to package directions until golden brown.
/n step 13 Remove the roast from the pot and shred it using two forks.
/n step 14 Mix flour with a little water to form a slurry, stir it into the pot juices, and simmer until the gravy thickens.
/n step 15 Plate the shredded pot roast with carrots, spoon gravy over the top, and serve with fried cabbage and a warm biscuit.

Storage and Reheating Tips

Store leftover pot roast and cabbage in an airtight container in the refrigerator for up to 4 days. The flavors often improve after a day as the meat absorbs the gravy. Reheat gently on the stovetop over medium-low heat with a splash of beef broth to keep the meat moist. You can also microwave individual portions for 1–2 minutes, stirring halfway through. Biscuits are best reheated in the oven at 350°F for about 5–7 minutes to restore their crisp exterior.