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Tender beef short ribs with roasted root vegetables on a cozy dinner plate.

Pot Roast And Gravy

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 619 kcal

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.
    Fresh raw beef chuck roast seasoned with salt and pepper on a white plate.
  • 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.
    Roasted root vegetables in a cast-iron skillet on a textured gray surface.
  • 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.
    Slow cooker pot roast with vegetables in black crockpot, tender beef and hearty comfort food, easy family dinner recipe.
  • Cover the slow cooker and cook on low for 7-8 hours, or until the roast reaches your desired tenderness.
    Roast beef cooking in a slow cooker with vegetables.
  • 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.
    Braised beef with roasted root vegetables on white plate.
  • 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.
    Juicy beef roast with roasted vegetables and gravy on a white platter, perfect for comfort food.

Nutrition

Calories: 619kcalCarbohydrates: 33gProtein: 48gFat: 34gSaturated Fat: 14gSodium: 315mgFiber: 5g
Keyword Pot Roast and Gravy
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