Here’s a classic Pot Roast with Gravy recipe—tender, flavorful beef cooked low and slow, with rich gravy perfect for mashed potatoes or rice.
🥩 Pot Roast with Gravy
Ingredients (Serves 4–6)
- 3–4 lb beef chuck roast
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 4 carrots, cut into chunks
- 3–4 potatoes, cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional, or use more broth)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried thyme (or 2–3 sprigs fresh thyme)
- 1–2 bay leaves
- 2 tablespoons cornstarch (optional, for thickening gravy)
Instructions
1. Sear the Roast
- Season roast generously with salt and pepper.
- Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Sear roast 3–4 minutes per side until browned. Remove and set aside.
2. Sauté Aromatics
- In the same pot, sauté onion and garlic until soft (2–3 minutes).
3. Deglaze & Add Liquid
- Pour in wine (if using) and scrape up browned bits from the bottom.
- Add beef broth, Worcestershire sauce, thyme, and bay leaves.
- Return roast to pot.
4. Add Vegetables
- Surround roast with carrots and potatoes.
5. Cook Low & Slow
- Oven method: Cover and bake at 325°F (165°C) for 3–4 hours, until beef is fork-tender.
- Stovetop method: Simmer covered over low heat for 3–4 hours.
- Slow cooker method: Cook on low 8 hours or high 4–5 hours.
6. Make Gravy
- Remove roast and vegetables.
- Strain liquid into a saucepan if desired.
- For thicker gravy: mix 2 tablespoons cornstarch with 2 tablespoons cold water and whisk into simmering liquid until thickened.
7. Serve
- Slice roast and serve with vegetables, drizzling gravy on top.
Tips
- Browning: Searing the roast first gives richer flavor.
- Vegetable timing: Add delicate veggies (like peas) in the last 30 minutes.
- Flavor boost: Add a splash of balsamic vinegar or soy sauce to the broth.
This pot roast with gravy is classic comfort food—tender, juicy, and perfect for family meals.
I can also give a garlic-herb butter version, a slow-cooker version, or a pressure-cooker version for faster cooking.
