There’s nothing quite like a comforting Pot Roast dinner. This classic dish is perfect for a chilly winter evening.
So, naturally, one stormy night as I was all set to make a delicious Pot Roast dinner for my family. I suddenly realized that I was missing one main ingredient, the side dish!
I had no idea what to make to go with the roast, so I started browsing recipes online.
I found a great recipe for mashed potatoes, but I didn’t have any potatoes. I considered making roasted vegetables, but I wasn’t sure if that would go well with the roast.
In the end, I decided to ask my friends for their suggestions. They had some great ideas.
So if you’re ever in a pinch, don’t worry. There are plenty of easy and delicious side dishes that you can make to go with your Pot Roast dinner. Just get creative and use what you have on hand!
And if all else fails, remember that mashed potatoes are always a great choice!
Side Dishes for Pot Roast
- Brown Rice Pilaf
- Cornbread Stuffing
- Creamy Polenta
- Cauliflower Salad
- Creamed Spinach
- Cranberry Sauce
- Buttered Parsley Noodles
- Baked Potatoes
- Asparagus with Hollandaise Sauce
- Green Bean Casserole
Brown Rice Pilaf
To begin with, brown rice pilaf is an excellent side dish for pot roast. It’s simple to prepare, and it goes well with the rich flavors of the roast.
Plus, it’s a healthy option that I can feel good about serving my family.
To make brown rice pilaf, start by sautéing diced onions and garlic in olive oil. Then, add the rice and stir to coat it with the oil. I add chicken or beef broth and bring the mixture to a boil.
After, reduce the heat to low and cover the pot, simmering until the rice is tender and cooked through. Finish it off with some chopped fresh parsley, and serve it alongside the pot roast.
YUM… It’s the perfect side dish!
Our next side dish is cornbread stuffing. I’m often asked why cornbread stuffing goes so well as a side dish for pot roast.
In my experience, it’s because the two dishes share some key flavor profiles. Both pot roast and cornbread stuffing are savory and slightly sweet, with a hint of herbiness.
They also have a comforting, homey quality that makes them perfect for chilly winter evenings.
As for preparing cornbread stuffing as a side dish for pot roast, my advice is to keep it simple. Start with a basic recipe for cornbread stuffing, then add in some chopped onions, celery, and herbs. I like to use rosemary, thyme, and sage.
Afterward, just mix everything together. The result is a deliciously moist and flavorful side dish that will complement your pot roast perfectly
If you ask me, there’s nothing better than a big pot of pot roast simmering away on the stove. The house smells amazing, the meat is tender and juicy, and the vegetables are cooked to perfection.
But what really makes pot roast shine is its pairing with creamy polenta.
The rich, yellow cornmeal porridge is the perfect foil for the hearty roast, and it’s easy to prepare. Simply bring a pot of water to a boil and whisk in the cornmeal. Then, cook until thickened and creamy.
Plus, for an extra touch of luxury, stir in some grated Parmesan cheese.
So the next time you’re planning a cozy winter meal, don’t forget the polenta!
From my standpoint, cauliflower salad goes exceptionally well as a side dish for pot roast.
First and foremost, the clean taste of cauliflower does a nice job of cutting through the rich flavor of the pot roast, making it an ideal palate cleanser.
Additionally, the crunchy texture of the salad provides a nice contrast to the tenderness of the meat.
Finally, the acidity of the dressing helps to balance out the richness of the gravy. Overall, I think cauliflower salad is an excellent choice when it comes to side dishes for pot roast.
Now, as far as preparation goes, I start by chopping up a head of cauliflower into small pieces and then adding some chopped celery, red onion, and parsley.
For the dressing, I use a combination of olive oil, lemon juice, Dijon mustard, and garlic. Season to taste with salt and pepper, give it all a good stir, and you’re done!
Trust me, this salad is sure to please even the pickiest of eaters.
Yet another super side is creamed spinach. I have observed that the savory flavors of the roast complement the creamy spinach perfectly.
The earthy flavor of the pot roast is a nice contrast to the creamy spinach. Plus, the creamed spinach provides a much-needed green element to the dish.
In terms of preparation, I would suggest cooking the spinach in a large pot with some butter and garlic. Once it is cooked, simply add some cream and season to taste.
Then, when the pot roast is almost ready, simply reheat the spinach and serve alongside the roast.
It’s my humble opinion that cranberry sauce is the perfect side dish for pot roast.
For one, the tartness of the cranberries helps to cut through the rich, savory flavors of the pot roast. Additionally, the sauce adds a touch of sweetness and brightness that helps to elevate the overall dish.
And as an added bonus, the sauce can also help to disguise any less-than-perfect bits of meat.
In regards to preparation, it’s really easy to make your own cranberry sauce from scratch. Just simmer some fresh or frozen cranberries with sugar and water until they burst, then add a splash of orange juice for extra flavor.
Of course, you can also cheat and use store-bought cranberry sauce in a pinch. I won’t tell if you don’t.
Buttered Parsley Noodles
Let’s give love to Buttered Parsley Noodles. It seems to me that buttered parsley noodles make a superb side dish for pot roast.
For one, the rich beef flavor of pot roast goes exceptionally well with the buttery taste of the noodles. As well as the bright green color of the parsley provides a welcome visual contrast to the dark brown of the pot roast.
To prepare buttered parsley noodles as a side dish for pot roast, simply cook the noodles according to the package directions. Then, add a generous amount of butter and chopped parsley.
Toss to combine and serve immediately. Trust me, your guests will be impressed!
From my experience, baked potatoes go really well as a side dish for pot roast. I mean, my mom used to make them all the time when I was a kid, and I always loved it because they pair so well together.
The savory flavors of the pot roast complement the sweetness of the potato, and the starchiness of the potato helps to soak up all the delicious juices from the roast.
As for preparation, my advice would be to not get too crazy with it. Just bake the potatoes in the oven until they are nice and soft. You can leave the skin on or take it off, depending on your preference.
Then, top with some butter, salt and pepper, and you’re good to go!
Asparagus with Hollandaise Sauce
Hollandaise sauce is my favorite way to enjoy asparagus. It’s a rich and creamy sauce that exceptionally pairs with the slightly sweet and earthy flavor of asparagus.
And if you ask me, it’s one popping side dish for pot roast. The fatty meat of the pot roast is offset by the lightness of the asparagus and sauce, and the acidity of the sauce helps to cut through the richness of the meat.
In addition, it’s a relatively easy dish to prepare. Simply steam or boil the asparagus until it’s tender, then top with a dollop of hollandaise sauce.
If you’re feeling fancy, you can also sprinkle on some chopped herbs or serve the asparagus with a lemon wedge.
Whatever way you choose to prepare it, my advice is to enjoy this delicious side dish soon before the pot roast runs out!
Green Bean Casserole
Finally, green bean casserole, and oh my, it makes a super sidekick for pot roast. The rich, savory flavors of the roast complement the creamy, salty goodness of the casserole perfectly.
Plus, the two dishes share some key ingredients, like mushrooms and onions, which helps to tie them together.
As far as preparation goes, it’s pretty simple. Just mix together some cream of mushroom soup, milk, and garlic, then pour it over your green beans and top with some fried onions.
Set it in the oven and let it bake until everything is hot and bubbly.
And bob’s your uncle!
In no time at all, you’ll have a delicious side dish that will make your pot roast even more amazing.
What goes well with Mississippi pot roast?
There are a few different dishes that go well with Mississippi pot roast. One option is to serve it with mashed potatoes. Another option is to serve it with green beans and fried onions. Finally, you could also serve it with asparagus and hollandaise sauce.
What is the best way to reheat pot roast?
The best way to reheat pot roast is in the oven. Preheat the oven to 350 degrees Fahrenheit and place the pot roast in an oven-safe dish. Cover the dish with foil and heat for about 30 minutes, or until heated through.
How do I store leftovers from pot roast?
If you have leftovers from pot roast, you can store them in an airtight container in the fridge for up to four days.
When you’re ready to eat the leftovers, reheat them in the oven at 350 degrees Fahrenheit until heated through.
There you have it! A few of my favorite side dishes to serve with pot roast. I hope this list has inspired you to try something new the next time you make pot roast.
From potatoes to asparagus, there’s a side dish on this list that is sure to please everyone at the table.
And now that know what goes well with pot roast, the only thing left to do is get cooking!