Oven Baked Pot Roast and Gravy
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
8 servings
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Calories
363 kcal
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Course
Main Course
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Cuisine
American
Oven Baked Pot Roast and Gravy
Description
The recipe begins by seasoning the chuck roast generously with salt and pepper then searing it on all sides in a Dutch oven with neutral oil. This browning step develops flavor and texture before braising. Beef stock is added along with fresh rosemary and whole peeled garlic cloves to infuse aroma and taste. The roast cooks covered in a 400°F oven for 1½ hours, tenderizing the meat while allowing infused flavors.
After resting, the roast is sliced and served with gravy made by reducing the braising liquid and thickening it with cornstarch dissolved in water. Incorporating the softened garlic mashed into the gravy adds depth. The result is a tender roast with a rich, savory sauce, suitable for family dinners and served alongside potatoes or vegetables.
Proper searing is emphasized to develop a desirable crust and flavor. When braising, the liquid should cover about half the roast, not fully submerged. Leftovers keep well refrigerated for four days or frozen up to three months for easy future meals.
Ingredients
- 3 pounds chuck roast or 7-blade roast, center cut
- salt
- black pepper
- 2 tablespoons neutral cooking oil generic cooking oil
- 4 cups beef stock or beef broth
- 4 prigs rosemary fresh
- 5 cloves garlic peeled
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 400 degrees.
- Generously season both sides of the roast with salt and pepper.
- Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat.
- Brown the roast on both sides. Remove from the heat.
- Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast.
- Add the rosemary and garlic.
- Cover tightly and place in preheated oven. Cook for 1 ½ hours.
- Remove from oven and allow to stand for 10-15 minutes before slicing.
- To make the gravy – Remove the roast from the pot. Place the pot over medium-high heat and bring the liquid to a boil. Dissolve corn starch in ¼ cup water and stir into boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy.
- Slice the roast and serve with the gravy.
Notes
- Thoroughly sear the roast on all sides before baking to develop flavor and crust.
- Use enough liquid to reach halfway up the roast during braising, not to submerge it.
- Leftover roast can be stored refrigerated up to four days or frozen for up to three months.
- Mashed cooked garlic in the gravy enhances the depth of flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 363kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 35g | 70% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 376mg | 16% |
| Potassium | 795mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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