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.
Step-by-Step Guide
For a foolproof pot roast, follow these detailed steps. After preheating your oven and Dutch oven, ensure the roast is patted completely dry before seasoning and searing; this is key for a proper crust. When sautéing the tomato paste, let it cook until it darkens slightly, deepening the flavor base. During the oven braise, keep the lid on tight to retain moisture. Check for doneness after 3 hours by inserting a fork; it should meet no resistance. For the gravy, create a slurry by whisking the flour with a few tablespoons of cold broth before stirring it into the hot liquid to prevent lumps.
Serving Suggestions
Serve this hearty pot roast family-style on a large platter, drizzled generously with gravy. For a complete meal, pair it with a simple green salad dressed with a sharp vinaigrette to cut the richness. Creamy mashed potatoes or buttery egg noodles are excellent alternatives to the baby potatoes. Leftovers make fantastic sandwiches the next day—shred the beef and pile it on a crusty roll with a bit of gravy and horseradish sauce.
How-to Summary
To summarize: Dry, season, and sear the roast. Sauté onions, garlic, and tomato paste. Deglaze with broth and wine. Return roast, add vegetables, cover, and braise in a 325°F oven for 3-4 hours until tender. Remove meat and veggies, then thicken the cooking liquid with flour to make gravy. Serve garnished with parsley.
Frequently Asked Questions
Can I make this in a slow cooker? Yes. After searing and deglazing, transfer everything to a slow cooker and cook on low for 8 hours.
What’s a good non-alcoholic substitute for red wine? Use an additional cup of beef broth mixed with one tablespoon of red wine vinegar or balsamic vinegar for acidity.
How do I store and reheat leftovers? Store in an airtight container for up to 4 days. Reheat gently in a covered pot on the stove with a splash of broth to keep it moist.
Why is chuck roast the best cut for this? Chuck roast is well-marbled with fat and connective tissue, which breaks down during long cooking, resulting in incredibly tender, flavorful meat.
My gravy is too thin/thick. How can I fix it? For thin gravy, simmer uncovered to reduce, or make another flour slurry. For thick gravy, whisk in additional broth until desired consistency is reached.
Common Mistakes to Avoid
- Not Searing Properly: Avoid moving the roast too soon; let it develop a deep brown crust for maximum flavor.
- Using Lean Cuts: Avoid lean cuts like sirloin; they will become dry and tough during braising.
- Overcrowding the Pot: Do not cram the vegetables; they need space to cook evenly and absorb flavors.
- Adding Flour Directly to Hot Liquid: This causes lumps. Always make a slurry with cold liquid first.
- Underseasoning: Season the roast and the gravy generously at every stage. Taste and adjust before serving.
Conclusion
This classic pot roast is the epitome of comforting, home-cooked cuisine. By following the detailed steps and avoiding common pitfalls, you’ll achieve a meal that is both impressively flavorful and deceptively simple to prepare. The tender, fall-apart beef and rich, savory gravy are sure to become a cherished staple at your family table for years to come.