DIY AND DECOR RECIPES SAVING MONEY PARENTING ABOUT
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Pot Roast and Gravy
Pot Roast and Gravy
Prep Time: 25 minutes
Cook Time: 4 hours 10 minutes
Total Time4 hours 35 minutes
servings8 servings
Ingredients
1 tablespoon olive oil
3-4 pounds chuck roast or rump roast
1 large onion, chopped
4 carrots, cut into 2-inch pieces
2 stalks celery, cut into 1-1/2-inch pieces
1 pound baby potatoes
2 cups beef broth or as needed
1 cup red wine
4 cloves garlic coarsely chopped
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 bay leaf
Directions
Preheat oven to 300 degrees F.
Season roast with salt and pepper.
In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the roast and sear on each side until browned, about 4 minutes per side, adding more oil if needed.
Place onions around the roast. In a small bowl, combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook for 2 hours.
Add potatoes, carrots, and celery, and cook for an additional 2 hours (for a 4 pound roast) or until the roast and potatoes are fork-tender.
Discard bay leaf. Remove beef and vegetables from the pot and set on a serving platter. Slice the beef into thick pieces or gently pull beef into large pieces with a fork. Serve with gravy (recipe below).
For the Gravy:
In a small bowl, combine 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.
Bring broth to a boil and whisk in cornstarch mixture a little bit at a time until thickened. Add extra broth if needed.
Season with salt & pepper to taste.
nutrition information
Calories: 579 | Carbohydrates: 22g | Protein: 47g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 377mg | Potassium: 1491mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6883IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 6mg
Recipe Notes
How Long to Cook a Pot Roast
This recipe is based on a typical chuck roast, about 4 pounds. Pot roast is best cooked at a low temperature for a long period of time to break down any tough tissue.
Cook a 3lb roast for 3-3.5 hrs
Cook a 4lb roast for 3.5-4 hrs
Cook a 5lb roast for 4.5-5 hrs
Cook times can vary based on the type of roast. Check the roast with a fork, if it is tough, the roast probably needs more time to cook. Cover it back up and let it keep on cooking
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