A foolproof recipe for this epic comfort food.
If you want a surefire way to alleviate the “summer-is-over blues” once fall rolls around, rejoice in the fact that the cooler autumn temperatures are going to inspire your desire for warming comfort food. And nothing satisfies that craving more perfectly than the iconic pot roast and gravy.
Way back in the day—I’m talking about Europe in medieval times—many cuts of meat were tough and didn’t possess that much flavor. But then cooks discovered how braising the meat low and slow with vegetables and liquid turned it into something positively delectable. Our recipe for pot roast and gravy follows suit by using the slow cooker, which transforms a chuck roast into melt-in-your-mouth tender deliciousness.
One of the things I love best about this recipe is the way the Italian seasoning adds a layer of earthiness to the meat and veggies. But the true intensity of flavor comes from heating the beef broth in the skillet where you’ve seared your beef and browned your vegetables. Once you’ve scraped up all the browned bits leftover in the pan, that broth takes on the most marvelous savoriness, which infiltrates all the ingredients while the slow cooker works its magic, becoming an even more concentrated base for the gravy you’ll make just before serving.
Tips For A Perfect Pot Roast And Gravy
In many ways, braising the chuck and vegetables in the savory liquid in the slow cooker is a foolproof way to create a delicious pot roast. But there are a few things you can do to ensure success.
First, remove your chuck roast from the refrigerator about 15 minutes before you’re ready to sear it. Next, pat it as dry as you can with paper towels, and then add a generous amount of salt and pepper to both sides. When your oil is hot, sear the whole thing until every surface is deeply browned. At this point, I remove the roast from the pan to give my veggies more space to achieve their golden color. Our recipe calls for seven to eight hours in the slow cooker on low, and I always go for the full eight hours because I find it results in the most tender meat.
FAQs & Tips
How Do I Store Leftovers?
Cooled pot roast and gravy can be stored (separately, in airtight containers) in the refrigerator for 3-4 days or in the freezer for up to 3 months.
Are There Other Cuts Of Beef That Work Well For Pot Roast?
Because pot roast cooks low and slow, tough cuts of meat work best. We call for chuck roast in our recipe, but brisket or bottom round roast work really well, too.
Can Wine Be Added To Pot Roast Cooking Liquid?
Absolutely! Wine can add another layer of flavor and contribute to tenderizing the meat. We recommend a bold red for pot roast, like cabernet sauvignon (preferably one you enjoy drinking). Add it along with the beef broth.
Serving Suggestions
Even though there are potatoes in this recipe, I still love to serve pot roast and gravy with traditional Mashed Potatoes. But the flavors in this dish go so well with tangy cheesy taters, that I sometimes make these Twice-Baked Mashed Potatoes for a great pot roast side. The thing is, this dish is just so perfect with a creamy base, but if you don’t want more potatoes, try it over Polenta.
If you have leftover pot roast, let me suggest a favorite at my house: piling it into a Grilled Cheese. It’s also great in these Shredded Beef Tacos and adds even more flavor and texture to these Bean And Cheese Burritos. Or for a really fun dinner, make some leftover pot roast sliders on Garlic Rolls with some melted Marinated Mozzarella, Pickled Onions, and Onion Rings for great crunch.
Pot Roast And Gravy
Ingredients
- 3-5 pounds chuck roast
- Kosher salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 2 medium onions cut in half
- 3 large carrots cut into 2-inch pieces
- 4 medium potatoes quartered
- 1 teaspoon Italian seasoning
- 2 garlic cloves
- 2/3 cup beef broth
- 4 teaspoons unsalted butter
- 4 teaspoons all-purpose flour
- Fresh herbs for garnish optional
Instructions
- Season the roast with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the roast and sear on all sides until browned, about 10 minutes total. Set aside.
- In the same skillet, add more oil if needed, then add onions, carrots, potatoes, Italian seasoning, and garlic cloves. Cook, stirring often, until slightly browned, about 5 minutes.
- Transfer the vegetables to a slow cooker and place the seared roast on top. Add beef broth to the skillet, bring to a boil, and scrape up the browned bits. Add the broth to the slow cooker.
- Cover the slow cooker and cook on low for 7-8 hours, or until the roast reaches your desired tenderness.
- Transfer the roast and vegetables to a platter. Skim the fat from the cooking liquid. In a saucepan, melt butter over low heat. Add flour and cook, stirring, until lightly browned, about 1 minute.
- Whisk in the cooking liquid and bring to a simmer. Cook until thickened, about 5 minutes.
- Slice the roast and serve with the vegetables and gravy. Sprinkle with fresh herbs for garnish, such as chopped parsley, chives, or rosemary.
Leave a Comment