Home-Style Pot Roast With Vegetables and Gravy
A hearty beef chuck roast with potatoes and carrots, seasoned for a comforting meal.
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Instructions
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Combine 1/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon onion powder, and a dash each of thyme and garlic powder; dredge the pot roast in this mixture.
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Heat olive oil in a Dutch oven or large saucepan, then brown the coated pot roast on all sides.
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Add beef broth, bring to a simmer, then cover and cook on low for 2.5 hours.
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Stir in 1/2 cup red wine or additional beef broth and the vegetables; cover and simmer for another 45 minutes, or until vegetables are tender.
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Transfer the cooked meat and vegetables to a platter and keep warm.
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Strain the cooking liquids into a saucepan, skim any excess fat, then bring to a boil and simmer for 5 minutes to slightly reduce.
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Whisk 3 tablespoons flour with 3 to 4 tablespoons cold water until smooth. Gradually stir this mixture into the simmering broth until desired thickness is reached.
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Slice the pot roast, arrange with vegetables on a platter, and serve with gravy drizzled over or on the side.