pot roast with gravy recipe

Written ByJenny Smyth Posted on
pot roast with gravy recipe
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The Best pot roast with gravy recipe

I’ve been making pot roast with gravy for years, and it’s a staple in our household. My family loves it when I serve this dish, especially on Sundays when we have family gatherings. The aroma of slow-cooked beef and vegetables wafting from the oven is just incredible.

It’s a comforting meal that never fails to hit the spot. I remember my grandmother used to make it for me when I was a kid, and now I continue the tradition with my own children. The best part about this recipe is how easy it is to prepare and how versatile it is – you can serve it with mashed potatoes, egg noodles, or even over rice.

The slow cooker makes it perfect for busy days when I don’t have time to monitor the cooking process. I’ve tried various cuts of meat, but chuck roast remains my favorite for its tenderness and flavor. When cooked low and slow, the meat falls apart easily, and the gravy is rich and flavorful.

This recipe is a classic for a reason – it’s a timeless favorite that never goes out of style. Whether you’re serving it at home or taking it to a potluck dinner, this dish is sure to impress. My kids love helping me prepare the vegetables and seasonings, making it a fun family activity.

The end result is well worth the effort – a delicious meal that’s sure to become a staple in your household too.

Classic Pot Roast with Gravy

Classic Pot Roast with Gravy

4.8 from 1399 votes

A tender, slow-cooked chuck roast simmered in a rich, savory gravy with root vegetables. This hearty one-pot meal is perfect for a comforting family dinner.

Prep Time20 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Pot Roast

3 to 4 pound boneless chuck roast
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large yellow onion, thickly sliced
4 cloves garlic, minced
3 carrots, peeled and cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
1 pound baby potatoes, halved
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
2 cups low-sodium beef broth
1 cup dry red wine (or additional beef broth)

For the Gravy

3 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
1 cup reserved cooking liquid (strained)
Salt and pepper to taste

👨‍🍳Directions

1Preheat your oven to 300°F (150°C).
2Pat the chuck roast dry with paper towels, then season generously on all sides with the kosher salt and black pepper.
3Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
4Sear the roast for 4 to 5 minutes per side, until a deep brown crust forms, then transfer the roast to a plate.
5Reduce the heat to medium and add the sliced onion to the pot.
6Cook, stirring occasionally, for 5 to 6 minutes until softened and lightly browned.
7Stir in the minced garlic and cook for 30 seconds until fragrant.
8Pour in the red wine (or extra broth) and scrape up any browned bits from the bottom of the pot.
9Let the wine simmer for 2 to 3 minutes to reduce slightly.
10Add the beef broth, rosemary, thyme, and bay leaves, then bring the liquid to a gentle simmer.
11Return the seared roast to the pot along with any accumulated juices.
12Arrange the carrots, celery, and potatoes around the roast.
13Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
14Braise the roast for 3 to 3.
5 hours, until the meat is fork-tender and easily pulls apart.
15The internal temperature should reach at least 200°F (93°C) for shreddable texture.
16Carefully remove the pot from the oven and transfer the roast and vegetables to a serving platter.
17Tent loosely with foil to keep warm.
18Discard the herb sprigs and bay leaves.
19Strain the remaining cooking liquid through a fine-mesh strainer into a measuring cup, pressing on the solids.
20Let the liquid settle for 2 to 3 minutes, then skim off the excess fat.
21You should have about 1.
5 to 2 cups of liquid.
22In a small bowl, mash the softened butter and flour together into a smooth paste.
23Return the strained liquid to the Dutch oven and bring it to a simmer over medium heat.
24Whisk in the butter-flour paste, a little at a time, and cook for 2 to 3 minutes until the gravy thickens.
25Season with salt and pepper to taste.
26Serve the pot roast and vegetables with the warm gravy spooned over the top.
27The meat should be so tender it falls apart at the touch of a fork.

🔧Equipment

Large heavy-bottomed Dutch oven or oven-safe pot with lid
Tongs
Chef’s knife
Cutting board
Measuring cups and spoons
Small bowl
Fork or whisk
Fine-mesh strainer

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 11g❤️Cholesterol: 130mg🧂Sodium: 780mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 42g

📝Notes

For a thicker gravy, use an additional tablespoon each of butter and flour. Leftover pot roast can be shredded and reheated in the gravy for sandwiches or served over egg noodles.

Watch Video Of How Classic Pot Roast with Gravy Works

This recipe makes about 6 servings and can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. To reheat, place the desired amount in a saucepan with some broth or water over low heat until warmed through.

You can also reheat in the microwave or oven until hot and bubbly. This dish is perfect for family gatherings or special occasions – just imagine serving tender pot roast with creamy mashed potatoes or egg noodles!

It’s also an excellent option for everyday meals when you need something hearty and comforting.

❓ Frequently Asked Questions About Pot Roast with Gravy

Q: What type of beef is best for pot roast?

The best cut of beef for pot roast is chuck roast or round roast. Chuck roast has a lot of connective tissue, which breaks down during slow cooking, making it tender and flavorful.

Q: Can I use boneless beef instead of bone-in?

Yes, you can use boneless beef if you prefer. However, bone-in beef will give your pot roast more flavor and tenderness.

Q: How long does pot roast take to cook?

The cooking time for pot roast depends on the size of the roast and your desired level of doneness. A 2-3 pound roast typically takes 6-8 hours to cook on low heat or 3-4 hours on high heat.

Q: Can I make pot roast in a pressure cooker?

Yes, you can make pot roast in a pressure cooker. Cooking time will be significantly reduced – about 30-40 minutes for a 2-3 pound roast.

Q: What are some common mistakes people make when cooking pot roast?

Mistakes like overcooking the meat or not browning the vegetables before adding them to the pot can affect the flavor and texture of your pot roast.

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