Get warm and cozy with this Pot Roast with Gravy recipe that is very comforting and delicious. The Pot Roast is made in a Dutch Oven along with carrots, onions, celery, and potatoes. Top the pot roast recipe with simple homemade beef gravy for pot roast.
Homemade Pot Roast is a recipe that has taken me a year to get right. It’s not that I couldn’t make it, it’s just I couldn’t get the flavors completely right. There were times where I made it and it would come out dry; then there were times I would make pot roast it would come out with no flavor. I couldn’t get it right.
Finally, I figured out that I make delicious pot roast in the oven with a ton of seasonings and natural flavors. I also chose to use the method where I would sear the chuck roast on both sides with flour to help make a thick gravy on its own. That is the method that I said,
“Nicole, this is how you will make your pot roast”.
I am not against making pot roast in the crockpot or instant pot. In fact, you could probably take this recipe and make it in the instant pot if you want to.
How to make Pot Roast in the Dutch Oven
I know there may seem like there are a lot of ingredients and steps in this recipe, but I assure you it is quite simple. You basically sear the chuck roast on both sides with a little flour. Why with four? Because as the chuck roast cooks, the flour will thicken the liquid that renders from the roast and make a sauce.
You are going to cook the pot roast low and slow for about 4 hours. After that, you’ll shred the roast to mix in with the other vegetables and add the pot roast gravy made from the juice of the pot roast.
How to make gravy for pot roast
There are many ways to make gravy. In fact, I have an official Homemade Turkey Gravy recipe on my blog that you may want to consider. But for this gravy recipe, all you are going to do is add a little flour, butter, beef stock, and juices from the pot roast and you have gravy. No need to put that much effort into a gravy for this recipe. You just want something simple enough to add extra moisture and flavor to what’s already there!
Overall, this Pot Roast with Gravy recipe is the perfect comfort food dish. Serve over delicious mashed potatoes, rice, or eat as-is for a complete meal.
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Pot Roast with Gravy
- Total Time: 4 hours 30 minutes
- Yield: 6–8 servings 1x
Description
Make this Pot Roast with Gravy recipe that is topped with homemade beef gravy made with pot roast juices. This is the ultimate comfort food dish.
Ingredients
- 3 lb. Chuck Roast
- 1 tbsp. Kosher salt
- 2 tsp. Coarse black pepper
- 1/4 c. flour
- 2 tbsp. Olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 c. beef stock
- 1 1/2 tsp. Onion powder
- 1 1/2 tsp. Garlic power
- 1/4 tsp. Smoked paprika
- 1 tsp. Dried thyme
- 1/2 lb. baby carrots
- 5 large red potatoes, chopped
- 4 celery stalks, chopped
- 2 tbsp. Tomato paste
GRAVY
- 4 tbsp butter
- 4. Tbsp. butter
- 2 c. beef stock
- 1/2 c. beef drippings from roast
- 1/2 tsp. Onion powder
- 1/2 tsp. Garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 325 Degrees.
- Season the chuck roast on both sides with kosher salt and black pepper. Dredge the chuck through the flour to make sure it is coated on both sides. Using a Dutch Oven or heavy-duty pot, place on medium-high heat. Add the olive oil and bring to heat.
- Cook the chuck roast on both sides for 5-7 minutes until browned and crusty on each side. Remove from the pot but leave the drippings and excess oil in the pot. Add the onions and cook until softened, about 5 minutes. Add the garlic cloves and cook for about 2-3 minutes. Place the pot roast back in the middle of the pot.
- Add the potatoes, carrots, and celery around the pot roast. In a large measuring cup, combine the beef broth and the tomato paste and whisk together. Pour the beef broth into the pot.
- Add the seasonings, garlic and onion powder, smoked paprika, and dried thyme. Place in the oven and cook the roast for 3 ½ – 4 hours. Once the roast is cooked, allow sitting covered for 15 minutes.
- Making the gravy, in a large saucepan, melt the butter and once the butter is melted, add the flour. Whisk together and the mixture will become very clumpy. Slowly pour in the beef stock and the mixture will become smooth.
- Next, add in some of the beef drippings from the pot roast and stir. Season with garlic and onion powder, and salt and pepper to taste. Allow simmering for 10 minutes.
- Use two forks to shred the pot roast into large but edible chunks. Use forks to blend and toss together the beef and celery. Pour over the gravy over the pot roast and mix. You can also pour the gravy over the individual servings of pot roast if desired.
Notes
– Serve over mashed potatoes or rice
- Prep Time: 20 minutes
- Cook Time: 4 hours 10 minutes
- Category: Main Dishes
- Method: Bake
- Cuisine: American
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