pot roast with gravy recipe

Written BySheba G Updated On
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The Best pot roast with gravy recipe

I’ve been making pot roast with gravy for years, and it’s still one of my family’s favorite comfort food recipes. I remember growing up, my mother would slow cook a big pot roast on Sundays, and the whole house would fill with the most incredible aroma. It was always a special treat, and I loved helping her in the kitchen. As an adult, I’ve continued this tradition with my own family, and it’s amazing how well they love it too.

The key to this recipe is definitely the slow cooking process, which breaks down the connective tissues in the meat, making it tender and fall-apart delicious. And let’s not forget about the rich, savory gravy that’s infused with all the juices from the roast – it’s absolutely divine! My kids can’t get enough of it, and I’m sure your family will love it just as much as we do. When I’m feeling stressed or overwhelmed, there’s nothing like coming home to a warm, comforting meal like pot roast with gravy.

It’s like a big hug in a bowl. And the best part? It’s ridiculously easy to make! Just toss some carrots, potatoes, and onions in the pot with some oil and seasonings, then add your favorite cut of beef (I like to use chuck or round), cover it all up with some beef broth and water, and let it cook away for hours.

The result is a hearty, satisfying meal that’ll leave everyone feeling full and content. One of my favorite things about pot roast with gravy is how versatile it is. You can serve it on its own as a main dish, or pair it with some crusty bread or over mashed potatoes for a more filling meal. And if you’re feeling fancy, you can even add some fresh herbs or spices to give it an extra boost of flavor.

My kids love helping me set the table with all our favorite sides – they always know when pot roast is on the menu! As for storage and reheating ideas – just let me say that this recipe freezes beautifully! You can make a big batch of pot roast with gravy on the weekend and then reheat individual portions throughout the week. Simply thaw out any leftovers in the fridge overnight and reheat them in a saucepan or microwave until hot through.

Classic Pot Roast with Gravy

4.9 from 512 votes

A delicious recipe worth trying! Your family will love this one.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pot Roast

2 lbs beef chuck roast
1 large onion
3 medium carrots
2 stalks celery
4 cloves garlic
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
2 cups beef broth
2 tbsp flour

For the Gravy

2 cups beef broth
2 tbsp flour
1 tbsp butter

👨‍🍳Directions

1Preheat oven to 325°F (165°C).
2Season the beef chuck roast with salt, black pepper, thyme, and rosemary.
3Heat olive oil in a Dutch oven over medium-high heat.
4Add the beef and sear on all sides until browned, about 5-7 minutes.
5Remove the beef from the pot and set aside.
6In the same Dutch oven, add the chopped onion, carrots, and celery.
7Cook over medium heat until the vegetables are softened, about 5-7 minutes.
8Add the minced garlic and cook for an additional 1 minute until fragrant.
9Sprinkle the flour over the vegetables and stir to coat.
10Cook for 2 minutes, stirring constantly.
11Return the beef to the pot.
12Pour in the beef broth and stir to combine.
13Bring the mixture to a boil, then reduce the heat to low.
14Cover the pot and transfer it to the preheated oven.
15Cook for 2 to 2.
5 hours, or until the beef is tender and easily shreds with a fork.
16Once the beef is cooked, remove it from the pot and set it aside to rest.
17Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding the solids.
18Return the liquid to the Dutch oven and bring to a simmer over medium heat.
19In a small bowl, mix together the flour and butter to form a paste.
20Whisk the paste into the simmering liquid and cook for 5-7 minutes, or until the gravy has thickened.
21Taste and adjust seasoning if needed.
22Slice the beef against the grain and serve it with the gravy spooned over the top.
23Enjoy with your favorite side dishes.

🔧Equipment

Dutch oven
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 90mg🧂Sodium: 800mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 35g

📝Notes

Tips: You can add potatoes to the pot for the last hour of cooking for a complete one-pot meal. For a richer gravy, use red wine instead of beef broth.

Watch Video Of How Classic Pot Roast with Gravy Works

This pot roast with gravy recipe is a classic comfort food that is perfect for any occasion. I love how easy it is to make and how delicious it tastes.

Plus, it can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. I think it is a great idea to make a large batch and freeze individual portions for quick and easy meals throughout the week.

To reheat, I simply place the pot roast in a baking dish, cover it with foil, and heat it in a 350F oven until warmed through. It is always a hit with my family and friends.

I love serving it with crusty bread and mashed potatoes.

❓ Frequently Asked Questions About Pot Roast with Gravy

Q: What type of beef is best for pot roast?

A: For this recipe, you’ll want to use a tougher cut of beef that becomes tender after slow cooking – chuck or round work great! Avoid using leaner cuts like sirloin or ribeye as they can become dry.

Q: Can I make this recipe in a pressure cooker?

A: Yes! While traditional slow cooking takes hours, you can achieve similar results in under an hour using high pressure – just be sure to adjust cooking times accordingly.

Q: How do I prevent my pot roast from becoming too salty?

A: To avoid over-salting your pot roast, be mindful of how much beef broth you’re using – you can always add more salt later if needed.

Q: Can I substitute beef broth with chicken broth?

A: While beef broth is traditional for pot roast recipes, chicken broth works surprisingly well too – just keep in mind that it may change up the flavor profile slightly.

Q: Should I baste my pot roast during cooking?

A: Basting occasionally helps distribute juices throughout the meat but isn’t strictly necessary; feel free to skip this step if you prefer!

Q: What temperature should I use for slow cooking?

A: For optimal results, aim for medium-low heat around 275°F (135°C); if using an Instant Pot or other electric pressure cooker model without precise temperature control.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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