Slow-Cooked Pot Roast with Gravy
Slow-Cooked Pot Roast with Gravy
Ingredients
For the Pot Roast
- 3 pounds chuck roast, trimmed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 3 carrots, medium, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 4 garlic cloves, minced
- 3 cups beef broth
- 1/2 cup red wine, dry (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 fresh thyme sprigs
- 2 bay leaves
For the Gravy
- 1/4 cup all-purpose flour
- 1/2 cup cold water
Instructions
- 1
Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper.
⏱️ 5 min
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
⏱️ 10 min
- 3
Add the chopped onion, carrots, and celery to the same pot. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min
- 4
Stir in the tomato paste and cook for 1 minute. If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Cook until the wine has reduced by half, about 3-5 minutes.
⏱️ 5 min
- 5
Return the seared roast to the pot. Pour in the beef broth and Worcestershire sauce. Add the fresh thyme sprigs and bay leaves. Bring the liquid to a simmer.
⏱️ 3 min
- 6
Cover the Dutch oven tightly and transfer it to the preheated oven. Cook for 3 1/2 to 4 hours, or until the roast is fork-tender.
⏱️ 240 min•🌡️ 325
- 7
Carefully remove the pot roast from the oven. Transfer the roast to a cutting board and tent loosely with foil to rest for at least 15 minutes. Discard the thyme sprigs and bay leaves from the pot.
⏱️ 5 min
- 8
While the roast rests, prepare the gravy. In a small bowl, whisk together the all-purpose flour and cold water until smooth to create a slurry. Bring the liquid in the Dutch oven to a simmer over medium heat on the stovetop.
⏱️ 3 min
- 9
Gradually whisk the slurry into the simmering liquid, stirring constantly until the gravy thickens to your desired consistency. Season with additional salt and pepper to taste.
⏱️ 3 min
- 10
Slice or shred the rested pot roast. Serve the pot roast with the rich gravy and vegetables from the pot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Slow-Cooked Pot Roast with Gravy
Ingredients
For the Pot Roast
- 3 pounds chuck roast, trimmed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 3 carrots, medium, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 4 garlic cloves, minced
- 3 cups beef broth
- 1/2 cup red wine, dry (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 fresh thyme sprigs
- 2 bay leaves
For the Gravy
- 1/4 cup all-purpose flour
- 1/2 cup cold water
Instructions
- 1
Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper.
⏱️ 5 min - 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
⏱️ 10 min - 3
Add the chopped onion, carrots, and celery to the same pot. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min - 4
Stir in the tomato paste and cook for 1 minute. If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Cook until the wine has reduced by half, about 3-5 minutes.
⏱️ 5 min - 5
Return the seared roast to the pot. Pour in the beef broth and Worcestershire sauce. Add the fresh thyme sprigs and bay leaves. Bring the liquid to a simmer.
⏱️ 3 min - 6
Cover the Dutch oven tightly and transfer it to the preheated oven. Cook for 3 1/2 to 4 hours, or until the roast is fork-tender.
⏱️ 240 min•🌡️ 325 - 7
Carefully remove the pot roast from the oven. Transfer the roast to a cutting board and tent loosely with foil to rest for at least 15 minutes. Discard the thyme sprigs and bay leaves from the pot.
⏱️ 5 min - 8
While the roast rests, prepare the gravy. In a small bowl, whisk together the all-purpose flour and cold water until smooth to create a slurry. Bring the liquid in the Dutch oven to a simmer over medium heat on the stovetop.
⏱️ 3 min - 9
Gradually whisk the slurry into the simmering liquid, stirring constantly until the gravy thickens to your desired consistency. Season with additional salt and pepper to taste.
⏱️ 3 min - 10
Slice or shred the rested pot roast. Serve the pot roast with the rich gravy and vegetables from the pot.
⏱️ 3 min