A pot roast is a traditional dish for family dinners or celebrations. It is very tasty and satisfying but rarely served on its own. If you like meat, then a pot roast is for you, but knowing what else to prepare can make the meal that much better.
Keep on reading to find out all the best side dishes for pot roast. These recipes are delicious and easy to make.
What Is Pot Roast?
The term pot roast refers to a beef dish that is slow-cooked over moist heat, accomplished with a bit of liquid. For the most part, the beef is chuck steak, bottom round, short ribs, or another tough cut of meat. The slow cooking process tenderizes some of the fibers, making the beef more tender.
Although not always necessary, some people like to brown the beef before adding the cooking liquid. The mixture results in very tender, flavorful meat that tears apart easily and resembles gravy. For the most part, pot roast does not include cooking vegetables along with beef.
Depending on the size and cut of beef, pot roasts can take anywhere between one hour to many hours to be ready. Most people use a large pot or Dutch oven to cook a pot roast, but these days you can save time using a slow cooker. Unlike the American version, the English version of the pot roast uses much more liquid to prepare the meal.
In the United Kingdom and other countries, pot roast is a traditional Sunday dish to serve with family. In many cases, the meat is served on its own but surrounded by delicious side dishes. You can make your meal more wholesome by choosing the right recipe to go with your pot roast.
Nutrition Facts
One thick slice of pot roast (63 g) has the following nutritional content (*):
158 calories
34.2 g water
19.4 g protein
8.31 g fat
0 g carbohydrate
0 g fiber
0 g sugar
8.19 mg calcium
2.3 mg iron
14.5 mg magnesium
147 mg phosphorus
164 mg potassium
248 mg sodium
16.7 µg selenium
66.2 mg cholesterol
From the nutrition profile here, you can see that pot roast is a good option when you want a high-protein meal with no carbohydrates or sugar. However, keep in mind that depending on the cut of meat, it can also lead to some extra fat.
Remember too that sometimes a pot roast can be high in sodium depending on the preparation method.
What Sides Go With Pot Roast
Below are some pot roast sides that you can serve at any time!
#1. Baked Potatoes With Onions
Potatoes are always a good idea when it comes to serving a pot roast. You can add more vegetables as well to make the meal more filling.
Ingredients:
6 to 8 Idaho or white potatoes, sliced
1 yellow, cut into quarters
3 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon oregano
Salt and pepper to taste
Follow these steps to prepare your baked potatoes with onions:
Start by preheating your oven to 400 degrees °F.
Add the vegetable oil, garlic, rosemary, thyme, oregano, salt, and pepper to a large bowl.
Clean and slice your potatoes. Transfer them to the bowl.
Clean and cut your onions. Add them to the bowl as well.
Mix everything well, so the potatoes are completely covered.
Line a baking sheet with tin foil, and transfer your potatoes to it.
Bake your potatoes for about 20 to 30 minutes or until they turn golden and tender.
Serve your baked potatoes with onions next to your pot roast.
#2. Roasted Brussels Sprouts With Mushrooms
Brussels sprouts are also a common side dish when it comes to the holidays or family gatherings. In this case, adding a few mushrooms can be a good way to add umami and more flavors.
Ingredients:
4 cups Brussels sprouts
2 cups mushrooms, sliced
3 tablespoons olive oil
1 tablespoon minced garlic
½ teaspoon red pepper flakes
½ teaspoon parsley
Salt and pepper to taste
Follow these steps to prepare your roasted Brussels sprouts with mushrooms:
Begin by preheating the oven to 375 degrees °F.
Wash, clean, and trim your Brussels sprouts. Place them in a large bowl.
Clean your mushrooms, slice them, and add them to the bowl.
Stir in the olive oil, minced garlic, red pepper flakes, parsley, salt, and pepper.
Toss well to cover your vegetables.
Line a baking sheet with tin foil and place the vegetables. Drizzle the remaining oil mixture on top.
Roast your Brussels sprouts and mushrooms for about 30 minutes or until the sprouts are tender.
Serve your roasted Brussels sprouts with mushrooms warm on the side of your pot roast.
#3. Cheesy Noodle Casserole
Who does not like the sound of cheesy noodles? Not only is this dish easy to make, but it is also extremely delicious and comforting.
Ingredients:
1 box egg noodles
3 tablespoons butter
⅓ cup flour
2 cups milk
2 cups half and half
3 cups shredded cheddar cheese
⅓ cup breadcrumbs
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon paprika
Salt and pepper to taste
Follow these steps to prepare your cheesy noodle casserole:
Cook your noodles following the box or package instructions. Drain them, and set them aside.
Add the butter to a large saucepan. Once it melts, stir in the flour, salt, pepper, garlic powder, cumin, and paprika. Mix well.
Once the roux forms, add the milk and half and half. Continue mixing until the liquid boils and the sauce thickens.
Add the cheese to your roux and continue mixing. After a couple of minutes, stir in the noodles. Mix more.
Transfer the cheesy noodles to a casserole dish. Add the breadcrumbs, and toss well.
Bake your cheesy noodle casserole for about 20 to 25 minutes or until the top is golden.
Serve your casserole warm with the pot roast on the side.
#4. Asparagus With A Creamy Mustard Vinaigrette
These asparagus are not only tasty and decadent but also very healthy. You can prepare the vinaigrette in advance if you want and save it for a later time as well.
Ingredients:
Bunch of asparagus
1 ½ tablespoons mayonnaise
1 ½ tablespoon olive oil
1 teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon parsley
Salt and pepper to taste
Follow these steps to prepare your asparagus with a creamy mustard vinaigrette:
Wash and trim your asparagus, and place them in a large pot with water and salt. Cook them until tender, which should take only 5 minutes.
Drain your asparagus and set them aside.
Mix the mayonnaise, olive oil, garlic powder, lemon juice, Dijon mustard, parsley, salt, and pepper in a bowl.
Transfer your asparagus to a serving plate. Drizzle the vinaigrette on top.
Serve warm or chilled with the vinaigrette on top or on the side.
Tip: Add more fresh parsley right before serving.
#5. Yorkshire Pudding
You might not be English, but that does not mean you cannot try your best at this delicious side dish. Yorkshire pudding is a traditional Sunday dish that usually goes with your pot roast meal, and it is worth the time and effort!
Ingredients:
1 ½ cup flour
⅓ cup vegetable oil
1 ½ cup milk
3 eggs
1 teaspoon garlic powder
Salt and pepper to taste
Follow these steps to prepare your Yorkshire pudding:
Begin by preheating the oven to 400 degrees °F.
Add the flour, milk, eggs, garlic powder, salt, and pepper to a large bowl. Whisk everything together.
Pour the vegetable oil into your muffin tin or a cast-iron skillet of your choice.
Whisk the batter once more, making sure there are no clumps.
Slowly pour the batter into each of the muffin tin holes.
Place the muffin tin on top of a baking sheet that can catch the drips.
Bake for 20 to 30 minutes or until the top rises and turns golden.
For best results, take out the Yorkshire pudding and let it breathe for 5 minutes.
Serve your Yorkshire pudding warm next to your pot roast.
#6. Garlic Red Mashed Potatoes
For those that do not want to go through the process of eating regular potatoes, this garlic red mashed potatoes recipe is a good alternative. You can make it with other types of potatoes as well without a problem.
Ingredients:
8 to 10 red potatoes
2 tablespoons minced garlic
2 tablespoons olive oil
⅓ cup milk
⅓ cup heavy whipping cream
½ teaspoon chives
Salt and pepper to taste
Follow these steps to prepare your garlic red mashed potatoes:
Wash and clean your potatoes, then place them in a pot with water and salt.
Bring the water to a boil, then cover the pot. Cook your potatoes for at least 20 to 25 minutes or until tender.
Drain your potatoes and return them to the pot. Using a potato masher or fork, mash your potatoes.
Add the olive oil, garlic, milk, heavy whipping cream, salt, and pepper. Continue mashing.
Chop the chives and add them to your mashed potatoes.
Serve the garlic red mashed potatoes warm with your pot roast.
#7. Arugula And Tomato Salad
This arugula and tomato salad is simple, yet delicious and complements your dish very well. You can add more vegetables, but the citrus and sweetness of the tomatoes cut through the bitterness of the arugula just right.
Ingredients:
1 cup cherry tomatoes
5 cups arugula
1 tablespoon mint
½ tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon balsamic vinegar
½ teaspoon red pepper flakes
Salt and pepper to taste
Follow these steps to prepare your arugula and tomato salad:
Wash your vegetables. Chop your tomatoes and add them to a large bowl along with the arugula.
Stir in olive oil, lemon juice, balsamic vinegar, red pepper flakes, salt, and pepper.
Toss well. Add the mint and toss once more.
Serve your arugula and tomato salad fresh with the pot roast on the side.
Tip: add freshly shaved parmesan for a little more flavor and density.
How Can I Pick The Perfect Pot Roast Side Dishes?
A pot roast is something that many of us look forward to, especially when it comes to special occasions. Since you dedicate many hours to preparing this tasty meal, you should know what to serve with it. Try some of these recipes any time, as many of them go well together.
If you are trying to let your pot roast shine, a simple side dish is a good idea. You can go with the baked potatoes with onions that have flavor but will not overpower your meal. Another option is the arugula and tomato salad that is simple yet flavorful.
When it comes to a meal that everyone finds comforting, there are a few dishes that can make your meal more wholesome. The Yorkshire pudding is a fantastic choice that transports many of us to Sunday dinners. The cheesy noodle casserole is also a great idea when it comes to decadent and filling gooeyness.
Finally, when you are not sure what to eat with pot roast, there are other things to try. Go with the asparagus with a creamy mustard vinaigrette or the roasted Brussels sprouts with mushrooms that are both filling and healthy. The garlic red mashed potatoes are always a safe choice but tasty nonetheless.
Conclusion
None of us like to see our hard work go to waste, which is why choosing the right sides for pot roast can make all the difference. Next time you go for a pot roast, choose one or two of these recipes that add more flavor. You can always make them ahead of time, or while the pot roast is cooking.
Juliana has a BA in Journalism and Creative Writing as well as a M.S. in Nutrition, Dietetics, and Sensory Sciences. She loves traveling, trying new foods, and cooking. When she isn’t busy working, you can find her running with her dog Milo or reading a book in the sun.
