Pot Roast & Gravy


My favorite recipes are the ones where I can prep and then slow cook in the oven for hours without tending to. Ergo, beef bourguignon and pot roast are my ideal recipes. I can start the vegetables and meat and then still watch my favorite tv marathons. I made pot roast and served it with whipped potatoes, gravy, and carrots. It was so darn good. A tip on selecting the beef cut: use Prime or Choice meats and the more marbled the meat is, the fattier. Fat=Flavor. Heck yeah!


This recipe will serve 4.

Ingredients for Roast

  • 5 pounds of beef chuck
  • salt and pepper
  • 2 large onions cut into quarters with skin peeled
  • 4 carrots, peeled and cut into large pieces
  • 4 cups of beef broth
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • 1/3 cup chopped parsley
  • 3 cloves of garlic, roughly chopped
  • olive oil
  1. Preheat oven to 275 degrees. In a large dutch oven pot on high heat, brown onions then add carrots. Remove and set aside.
  2. Season beef chuck generously with salt and pepper. Add to hot pan and sear beef chuck until all sides are very brown. Remove and set aside.
  3. Deglaze the pan by whisking in beef broth until all the brown bits at the bottom of the pan are dissolved.
  4. Add fresh herbs (with stem), parsley, then browned beef chuck, garlic, and finally carrots and vegetables.
  5. Cook in oven for 4 hours. When time is over, allow beef to rest so all the juices in the meat can redistribute for about 5 minutes. When ready to serve, pull the beef or sliced into cubes. Serve with remaining carrots and add a side of mashed potatoes.

Ingredients for Gravy

  • 2 tablespoons of unsalted butter
  • 2 tablespoons of all purpose flour
  • 2 cups of leftover broth from cooked pot roast
  • salt and pepper

In a small sauce pan over medium high heat, melt butter. Add flour and whisk. Slowly whisk in pot roast broth. Whisk until there are no more lumps. Season with salt and pepper and spoon over pot roast and your version of mashed potatoes.


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