Pot Roast Sides: Elevate Your Meal with These Choices

When it comes to a hearty meal, pot roast stands out. It’s a comfort food that brings warmth and satisfaction. However, the magic of a pot roast meal truly comes alive with the right side dishes. These companions can elevate the meal from good to unforgettable.

Understanding the Importance of Side Dishes

Side dishes do more than just fill the plate; they complement the flavors and textures of the main dish. For a pot roast, this means selecting sides that can soak up the rich gravy or add a contrasting texture. From roasted vegetables to creamy mashed potatoes, the right sides turn a simple pot roast into a feast. Therefore, choosing the perfect side dishes is crucial for a well-rounded meal.

Classic Companions for Your Pot Roast

A pot roast dinner is like a cozy hug on a chilly evening. But what really turns it into a soul-warming meal? The side dishes, of course. Let’s dive into some classic sides that have stood the test of time.

Mashed Potatoes with a Twist

Ah, mashed potatoes, the quintessential pot roast side. But let’s add a twist, shall we? Infusing garlic and olive oil elevates the humble mashed potato into a flavor-packed delight. It’s simple yet sophisticated. The creamy texture pairs perfectly with the rich gravy of the pot roast. For an extra kick, a sprinkle of fresh herbs can do wonders.

Ingredients:

• 4 large potatoes, peeled and diced
• 4 cloves garlic, minced
• 1/2 cup milk
• 1/4 cup butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped chives for garnish (optional)

Directions:

• Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes.
• While the potatoes are cooking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
• Drain the cooked potatoes and return them to the pot. Add the garlic butter, milk, and grated Parmesan cheese to the pot.
• Mash the potatoes with a potato masher until smooth and creamy. Season with salt and pepper to taste.
• Transfer the mashed potatoes to a serving dish and garnish with chopped chives, if desired. Serve hot.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 220 kcal | Servings: 4 servings

Oven-Roasted Vegetables

Next up, oven-roasted vegetables. They’re not just a side; they’re a statement. Carrots, parsnips, and Brussels sprouts caramelized to perfection bring a sweet and earthy balance. This method enhances their natural flavors, making them a hearty companion to the pot roast. Plus, they add a pop of color to your plate. It’s a feast for the eyes and the palate.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 large sweet potato, peeled and cut into chunks
• 2 large carrots, peeled and sliced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 red onion, peeled and cut into wedges
• 3 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• Salt and pepper to taste

Directions:

• Preheat your oven to 425°F (220°C).
• In a large mixing bowl, toss together all the prepared vegetables with olive oil, dried thyme, dried rosemary, salt, and pepper until evenly coated.
• Spread the vegetables in a single layer on a large baking sheet.
• Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
• Remove from the oven and serve hot.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 160 kcal | Servings: 4 servings

Homemade Bread and Rolls

Healthy and Innovative Sides

In the realm of pot roast dinners, innovation and health can walk hand in hand. Let’s explore sides that are not only nutritious but also bring a fresh twist to the table.

Quinoa with Roasted Vegetables

Quinoa, a powerhouse of protein, paired with roasted vegetables, makes for a side that’s as nutritious as it is delicious. This combo introduces a delightful texture contrast to the tender pot roast. The quinoa soaks up the flavors of the roasted veggies, creating a dish that’s bursting with taste. It’s a modern twist that pays homage to traditional values of wholesomeness and flavor.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

• Preheat the oven to 400°F (200°C).
• Rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork.
• Meanwhile, spread the diced bell peppers, zucchini, yellow squash, red onion, and minced garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
• In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Toss gently to mix.
• Transfer the quinoa and roasted vegetable salad to a serving platter or bowl. Garnish with fresh parsley and serve warm or at room temperature.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 215 kcal | Servings: 4 servings

Brussels Sprouts & Kale Saute

Brussels sprouts and kale, sautéed to perfection, offer a vibrant and healthful side. This duo brings a crunch and a punch of vitamins to the dinner plate. Tossed with a bit of garlic and olive oil, they become a tantalizing treat. They’re not just sides; they’re a testament to the fact that healthy can also be incredibly tasty.

Ingredients:

• 2 tablespoons olive oil
• 4 cups Brussels sprouts, trimmed and halved
• 4 cups chopped kale
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 tablespoons lemon juice
• 1/4 cup grated Parmesan cheese (optional)

Directions:

• In a large skillet, heat olive oil over medium heat. Add Brussels sprouts and cook, stirring occasionally, until they begin to brown, about 5 minutes.
• Add kale, garlic, red pepper flakes, salt, and pepper to the skillet. Cook, stirring frequently, until kale is wilted and tender, about 5-7 minutes.
• Remove skillet from heat and drizzle lemon juice over the vegetables. Toss to combine.
• If desired, sprinkle grated Parmesan cheese over the top before serving.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 120 kcal | Servings: 4 servings

Garlic Asiago Cauliflower Rice

Lastly, garlic Asiago cauliflower rice is a low-carb wonder that doesn’t skimp on flavor, serving as one of the ideal pot roast sides. It’s a fantastic alternative for those looking to enjoy the richness of a pot roast without the heaviness of traditional sides. The nutty Asiago cheese and the boldness of garlic transform the cauliflower rice into a side dish that could easily steal the show.

Ingredients:

• 1 medium head cauliflower
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons garlic-herb seasoning blend
• 2 tablespoons unsalted butter
• 1/2 cup finely grated Asiago cheese

Directions:

• Begin by washing the cauliflower head and then grate it into rice-sized pieces using a box grater or a food processor.
• Heat the olive oil in a large skillet over medium heat. Add the grated cauliflower and garlic-herb seasoning blend, sautéing until the cauliflower is slightly softened, about 5-7 minutes.
• Stir in the unsalted butter until it’s melted and evenly distributed through the cauliflower rice.
• Finally, sprinkle the finely grated Asiago cheese over the cauliflower rice, stirring until the cheese is melted and well incorporated.
• Serve hot as a delicious and nutritious side dish.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 112 kcal | Servings: 6 servings

In wrapping up, these innovative and healthy sides prove that a pot roast dinner can be both comforting and nutritious. They bring colors, textures, and flavors that complement the main dish in the most delightful ways. Together, they create a meal that’s not just satisfying but also kind to your body.

Comforting Carbs to Complement Your Roast

A pot roast dinner, rich and savory, calls for sides that match its comfort level. Carbohydrates, in their most comforting form, do just that. They round out the meal, offering warmth and satisfaction.

Butternut Squash Mac and Cheese

Butternut squash mac and cheese is a creative twist on a classic. It blends the creaminess of mac and cheese with the sweetness of butternut squash. This dish is not just comforting; it’s a colorful and healthier alternative. It pairs wonderfully with the savory flavors of the pot roast, adding a hint of sweetness that complements the meat’s richness.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into cubes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 pound macaroni pasta
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon fresh rosemary, finely chopped
• 1/2 cup whole wheat bread crumbs

Directions:

• Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
• Cook the pasta according to package instructions until al dente. Drain and set aside.
• In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1 minute. Gradually whisk in the milk until the mixture is smooth and thickens.
• Add the roasted butternut squash to the saucepan. Use an immersion blender to blend the squash into the sauce until smooth.
• Stir in the shredded cheese and rosemary, continuing to cook until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
• Combine the cheese sauce with the cooked pasta, mixing until the pasta is evenly coated. Transfer to a baking dish.
• Sprinkle the whole wheat bread crumbs over the top of the mac and cheese. Bake in the preheated oven for 20 minutes, or until the top is golden and crispy.
• Serve warm and enjoy this comforting dish with a unique, sweet twist from the butternut squash.

Creamy Polenta with Balsamic Glaze

Creamy polenta, drizzled with a balsamic glaze, offers a smooth texture and a tangy sweetness. This side dish is a testament to the versatility of carbs. It’s simple yet sophisticated, and it beautifully soaks up the pot roast juices. The balsamic glaze adds a welcome zing, cutting through the richness of the meal.

Ingredients:

• 4 tablespoons butter, divided
• 1-1/2 cups half-and-half cream, divided
• 1 cup 2% milk
• 1/4 teaspoon salt
• 1/3 cup cornmeal
• 1 cup balsamic vinegar
• 1 tablespoon sugar
• 1/2 cup grated Parmesan cheese

Directions:

• In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 1 cup of cream, milk, and salt. Bring to a low simmer.
• Gradually whisk in cornmeal. Cook and stir for 3 minutes.
• Pour the polenta into a 3-quart slow cooker coated with cooking spray. Cook, covered, on low for 2 hours, stirring every 30 minutes.
• Meanwhile, in a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup.
• Just before serving, stir cheese and the remaining cream and butter into polenta.
• To serve, drizzle with balsamic glaze.

Prep Time: 15 minutes | Cook Time: 2 hours | Total Time: 2 hours 15 minutes

Servings: 4

Scalloped Potatoes

Lastly, scalloped potatoes are the epitome of comfort food. Layered with cream and cheese, they emerge from the oven golden and bubbling. This side is a hearty companion to the pot roast, with its creamy texture and depth of flavor. It’s a classic dish that never fails to please, offering warmth and comfort in every bite.

Ingredients:

• ¼ cup butter
• 1 large onion, diced
• 2 cloves garlic, minced
• ¼ cup flour
• 2 cups milk
• 1 cup chicken broth
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 pounds white potatoes, sliced about ⅛” thick
• Salt and pepper to taste

Directions:

• Preheat oven to 350˚F.
• Sauce: In a saucepan, melt butter over medium-low heat. Add onion and garlic, cooking until softened, about 3 minutes. Stir in flour and cook for 1-2 minutes. Reduce heat to low.
• Gradually combine milk and broth, adding a small amount at a time, whisking until smooth. The mixture will thicken; continue adding liquid gradually. Once all liquid is added, bring to a boil over medium heat, whisking continuously. Stir in salt and pepper, then let boil for 1 minute.
• Assembly: Grease a 9″x13″ baking dish. Layer ⅓ of the potatoes, season with salt and pepper, and pour ⅓ of the cream sauce over the top. Repeat layers, ending with cream sauce.
• Bake: Cover and bake for 45 minutes. Uncover and continue baking for an additional 35-45 minutes, or until golden brown and potatoes are tender. For a golden top, broil for 3-4 minutes.
• Rest: Allow to rest for 15 minutes before serving to let the sauce thicken.

Prep Time: 25 minutes | Cook Time: 1 hour 20 minutes | Resting Time: 15 minutes | Total Time: 1 hour 45 minutes

Servings: 4-6

In conclusion, these comforting carb additions are more than just sides. They’re an integral part of the pot roast dining experience. Each brings its own unique flavors and textures to the table, creating a well-rounded and satisfying meal. Together, they ensure that the dinner is not just eaten but also thoroughly enjoyed.

Unique Vegetable Sides to Brighten Your Plate

Smoky Cauliflower

Smoky cauliflower is a revelation. Roasted with smoked paprika, it transforms into a dish with depth and character. This side is not just about adding a vegetable; it’s about introducing a smoky flavor that complements the pot roast beautifully. The smokiness mirrors the meat’s richness, creating a harmonious balance on your palate.

Ingredients:

• 1 large head cauliflower, broken into 1-inch florets (about 9 cups)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt
• 2 garlic cloves, minced
• 2 tablespoons minced fresh parsley

Directions:

• Preheat your oven to 450°. In a large bowl, place the cauliflower florets.
• In a small bowl, mix together the olive oil, smoked paprika, and salt. Drizzle this mixture over the cauliflower, ensuring each floret is well coated. Toss to combine.
• Transfer the coated cauliflower to a 15x10x1-inch baking pan. Bake, uncovered, for 10 minutes.
• After 10 minutes, stir in the minced garlic. Continue baking for an additional 10-15 minutes, or until the cauliflower is tender and lightly browned, stirring occasionally.
• Once done, sprinkle the roasted cauliflower with fresh parsley before serving.

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 30-40 minutes

Servings: 8

Lemon-Butter Brussels Sprouts

Lemon-butter Brussels sprouts are a zesty twist on a classic. The brightness of the lemon and the richness of the butter enhance the sprouts’ natural flavors. This combination cuts through the heaviness of the pot roast, offering a refreshing contrast. It’s a simple yet effective way to add a burst of flavor to your meal.

Ingredients:

• 1 pound fresh or frozen Brussels sprouts, thawed
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 cup white wine
• 1/2 cup chicken broth
• 4 teaspoons lemon juice
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1 teaspoon grated lemon zest
• Minced fresh parsley, optional

Directions:

• Cut Brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir for 5 minutes or until sprouts begin to brown.
• Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt, and pepper. Bring to a boil. Reduce heat; simmer, covered, for 8-10 minutes or until sprouts are tender.
• Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

Kcal: 207 kcal | Servings: 4 servings

Grilled Cabbage with a Twist

Grilled cabbage, when done with a twist of spices and a hint of char, becomes an extraordinary pot roast side. It’s not just about grilling cabbage; it’s about elevating it with flavors that resonate with the pot roast. The charred edges and the spicy seasoning add a unique texture and taste to the meal. This side dish proves that even the most humble vegetables can be turned into something special.

Ingredients:

• 1 head of Napa cabbage, quartered
• 2 tablespoons olive oil
• Salt and pepper, to taste
• For the Sweet Chili Sauce:
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/4 cup rice vinegar
  • 1 tablespoon fish sauce
  • 2 cloves garlic, minced
  • 1 teaspoon red chili flakes (adjust to taste)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Directions:

• Preheat your grill to medium-high heat.
• Brush the cabbage quarters with olive oil and season with salt and pepper.
• Place the cabbage on the grill, cut side down, and grill for about 5-7 minutes on each side or until charred and tender.
• To make the sweet chili sauce, combine sugar, water, rice vinegar, fish sauce, garlic, and chili flakes in a small saucepan over medium heat.
• Bring to a simmer, stirring until the sugar is dissolved.
• Add the cornstarch slurry to the saucepan, stirring continuously until the sauce thickens, about 1-2 minutes.
• Remove from heat and let cool slightly.
• Drizzle the sweet chili sauce over the grilled cabbage before serving.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 120 kcal | Servings: 4 servings

In wrapping up, these unique vegetable pot roast sides are more than just an afterthought. They’re an essential part of the dining experience, offering flavors and textures that complement and contrast the main dish. They prove that vegetables can be as exciting and satisfying as any other part of the meal. Together, they ensure that your pot roast dinner is not just delicious but also memorable.

Frequently Asked Questions

When it comes to serving pot roast, questions abound. Let’s tackle some of the most common ones to ensure your meal is a hit.

What are the best vegetables to serve with pot roast?

Root vegetables reign supreme. Carrots, parsnips, and potatoes absorb the roast’s flavors beautifully. However, for a twist, try Brussels sprouts or a smoky cauliflower. They add a fresh dimension to the meal.

How can I make my side dishes ahead of time?

Many sides, like mashed potatoes and roasted vegetables, can be prepped in advance. Simply reheat them before serving. For salads, keep the dressing separate until it’s time to eat. This keeps everything fresh and tasty.

Are there any low-carb options for pot roast sides?

Absolutely! Cauliflower rice and grilled vegetables are excellent choices. They’re flavorful and won’t weigh you down. Plus, they complement the pot roast without adding carbs.