Here’s a classic, hearty recipe for Pot Roast with Gravy—tender, flavorful beef with a rich gravy, perfect for a comforting dinner.
🥩🍲 Pot Roast with Gravy
Ingredients (Serves 6–8)
For the Roast
- 3–4 lb beef chuck roast
- Salt & pepper, to taste
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 3–4 garlic cloves, minced
- 3 cups beef broth
- 1 cup red wine (optional, can replace with more beef broth)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2–3 sprigs fresh rosemary or thyme
- 3–4 carrots, cut into chunks
- 3–4 celery stalks, cut into chunks
- 1–2 lbs potatoes, cut into chunks
For the Gravy (optional thickening)
- 2–3 tbsp flour or cornstarch
- 2–3 tbsp cold water
Instructions
1. Prep and sear the roast
- Pat the roast dry and season generously with salt and pepper.
- Heat oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear roast 4–5 minutes per side until browned. Remove and set aside.
2. Sauté aromatics
- Add onion and garlic to the pot. Cook 2–3 minutes until softened.
- Stir in tomato paste and cook 1 minute.
3. Deglaze
- Pour in red wine (if using) or a bit of beef broth.
- Scrape up browned bits from the bottom of the pot.
4. Add roast and broth
- Return roast to the pot.
- Add remaining beef broth and Worcestershire sauce.
- Toss in rosemary/thyme.
- Bring to a simmer, then cover.
5. Slow cook
- Oven method: Bake at 325°F (160°C) for 3–4 hours, until meat is tender.
- Stovetop: Simmer gently on low heat for 3–4 hours.
- Slow cooker: Cook on low 7–8 hours or high 4–5 hours.
6. Add vegetables
- About 1 hour before roast is done, add carrots, celery, and potatoes.
- Continue cooking until vegetables are tender.
7. Make the gravy
- Remove roast and vegetables.
- Optional: strain cooking liquid.
- Mix flour or cornstarch with cold water to make a slurry.
- Stir into simmering liquid to thicken. Adjust seasoning with salt and pepper.
8. Serve
- Slice or shred roast and serve with vegetables.
- Pour gravy over the top for a comforting meal.
🔄 Variations
- Herb-forward: Add thyme, bay leaves, or parsley to the pot.
- Red wine gravy: Use more red wine for deeper flavor.
- French-style: Add mushrooms and pearl onions.
- Slow cooker shortcut: Layer meat and vegetables in slow cooker, pour over broth, and cook low 8 hours.
I can also provide a pressure cooker version or a one-pot stove-to-oven method for faster cooking if you want.
