Description
Classic Pot Roast with Gravy Recipe
Ingredients:
3 lbs (1.4 kg) chuck roast
1 tbsp olive oil
2 cups beef broth
1 cup red wine (optional)
2 tbsp tomato paste
4 garlic cloves, minced
1 onion, sliced
4 large carrots, peeled and cut
1 lb (450g) baby potatoes or mashed potatoes (as desired)
2 tbsp all-purpose flour (for thickening gravy)
2 tbsp fresh parsley, chopped (for garnish)
Salt and pepper to taste
Instructions:
1. Preheat and Sear:
Preheat oven to 325°F (160°C). Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned (about 3-4 minutes per side). Remove and set aside.
2. Sauté Aromatics:
In the same pot, sauté the onion and garlic until fragrant. Stir in the tomato paste and cook for 1-2 minutes.
3. Deglaze the Pot:
Add beef broth and wine, scraping the bottom of the pot to deglaze. Return the roast to the pot.
4. Add Vegetables:
Arrange carrots and potatoes around the roast. Cover and transfer to the oven. Cook for 3-4 hours or until the roast is tender and easily pulled apart with a fork.
5. Make the Gravy:
Remove the roast and vegetables. Whisk the flour into the remaining liquid over medium heat until it thickens into a gravy. Adjust seasoning as needed.
6. Serve:
Plate the roast with carrots, potatoes, and gravy on top. Garnish with fresh parsley and serve warm.