American Classics Free recipe

Pot Roast with Gravy

If you have never made Pot Roast with Gravy at home, this is the version to start with: fork-tender chuck roast braised low and slow with vegetables in a rich, glossy gravy. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 50 min Cook: 160 min Total: 210 min

210Minutes

6Servings

4.6Rating

MediumLevel

Why you'll love this recipe

The components can be made ahead and reheated without losing quality.
Scales up easily for a crowd -- just multiply the ingredients.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 6 servings

3 lb beef chuck roast
2 tsp salt
1 tsp black pepper
2 tbsp vegetable oil
1 large onion, cut into wedges
4 cloves garlic, smashed
3 tbsp tomato paste
3 cups beef broth
2 tbsp Worcestershire sauce
2 sprigs fresh rosemary
4 carrots, cut into chunks
1.5 lbs baby potatoes
2 tbsp all-purpose flour

Estimated Nutrition (per serving)

780Calories

46gFat

30gCarbs

62gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Heat the oven to 325 degrees F. Pat the roast very dry with paper towels, then season all over with the salt and pepper.
Step 2
Heat the oil in a large Dutch oven over medium-high. Sear the roast 4 to 5 minutes per side until deeply browned, then lift it out to a plate.
Step 3
Lower the heat to medium. Add the onion and cook 3 minutes, then stir in the garlic and tomato paste and cook 1 minute until fragrant.
Step 4
Pour in the beef broth and Worcestershire, scraping the bottom of the pot with a spoon to lift the browned bits (that is flavor). Add the rosemary.
Step 5
Return the roast and any juices to the pot. Cover with the lid and cook in the oven for 2 hours.
Step 6
Add the carrots and potatoes around the roast, cover, and cook 1 more hour, until the meat pulls apart easily with a fork.
Step 7
Lift the roast and vegetables onto a platter. To thicken the gravy, whisk the flour with 3 tbsp water, stir into the pot liquid, and simmer on the stove 3 to 4 minutes until glossy.
Step 8
Spoon the gravy over the sliced roast and vegetables and serve.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking