Perfect Pot Roast and Gravy
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Perfect Pot Roast and Gravy
Description
The Perfect Pot Roast and Gravy recipe starts by seasoning a chuck roast with salt and pepper, browning it in olive oil to develop savory crust and depth. The roast is placed atop sliced onions and smashed garlic in a slow cooker. A mixture of tomato sauce, beef broth, Worcestershire sauce, and spices like allspice and thyme is poured over, adding layers of flavor.
Carrots are nestled around the beef, and the roast simmers on low heat for 8 to 9 hours until it becomes very tender. This slow cooking melds the flavors, softens the vegetables, and produces rich cooking juices. These juices are used to make a smooth gravy by gradually whisking them into a flour and butter roux, adjusted for thickness and seasoning.
This dish is hearty and suited for family dinners, pairing well with mashed potatoes or crusty bread. The seasoning balance can be adjusted depending on broth saltiness. Allspice adds a subtle warming note without overpowering the dish.
For best results, use chuck or similar cuts and monitor salt levels, especially when using regular beef broth. The gravy consistency can be modified by adding more liquid if necessary.
Ingredients
Roast:
- 3 to 5 to 5 pound chuck roast trimmed of extra fat
- salt coarse kosher salt
- black pepper coarse kosher salt
- 2 tablespoons olive oil
- 1 to 2 to 2 large onion sliced in thick rings, yellow
- 3 cloves garlic smashed
- 1 (8-ounce) (8-ounce) can tomato sauce
- 3 cups beef broth low-sodium
- 2 tablespoons Worcestershire sauce
- ¼ teaspoon allspice
- ¼ teaspoon thyme dried
- ½ to 1 to 1 teaspoon kosher salt coarse
- ¼ to ½ to ½ teaspoon black pepper
- 1 bay leaf
- 6 to 7 to 7 carrot peeled and cut into 2- or 3-inch pieces, large
Gravy:
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 to 4 to 4 cups juices/drippings from roast
Instructions
- Season the roast on all sides with a few pinches of salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until hot and rippling. Add the roast, and brown on all sides, about 1-2 minutes per side.
- Place the onions in the bottom of a 7-or 8-quart slow cooker, toss the smashed garlic on top, and transfer the roast to sit on top of the onions and garlic.
- In the same skillet, reduce the heat to medium and add the tomato sauce, scraping up the yummy browned bits from the bottom of the skillet. Add the beef broth, Worcestershire sauce, allspice, thyme, salt and pepper (use less salt and pepper if you used regular beef broth and not low-sodium). Add the bay leaf.
- Pour the mixture over the roast. All slow cooker sizes are different but it helps if the meat is mostly covered with liquid (or at least the liquid comes up nearly to the top of the meat).
- Nestle the carrots around the roast.
- Cover and cook on low 8-9 hours until the meat is very tender.
- Transfer the meat, carrots, and onions to a platter and tent with foil.
- Remove the bay leaf and pour the drippings/juice from the slow cooker into a large measuring cup (or into a fat separator if you want to pour off excess fat).
- For the gravy, melt the butter in a medium pot until sizzling. Stir in the flour and cook for 30 seconds or so. If you have the time, cook for several minutes, stirring constantly, until the mixture turns a golden brown.
- Whisking vigorously and constantly (we don't want lumps in our gravy!), gradually add 3 to 4 cups of the pot roast juices, until the desired consistency of gravy is reached.
- Continue stirring quickly while the gravy comes to a simmer. Cook, stirring constantly, for 2 to 3 minutes until the gravy has thickened. Season to taste with additional salt and pepper, if needed.
- Serve immediately with the pot roast and vegetables (and mashed potatoes, of course!).
Notes
- Allspice adds an important balanced flavor; use as directed for subtle warmth.
- Good roast cuts include chuck, rump, arm, or round roast for tenderness.
- Adjust salt carefully, especially if using regular instead of low-sodium beef broth.
- Gravy is smoother with a slightly reduced flour amount; add liquid gradually to control thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 587kcal | 29% |
| Carbohydrates | 15g | 5% |
| Protein | 47g | 94% |
| Fat | 38g | 58% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 179mg | 60% |
| Sodium | 792mg | 33% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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