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Home / Roast Beef With Potatoes and Gravy

Roast Beef With Potatoes and Gravy

Beef Pot Roast on a platter with cooked carrots and mashed potatoes

a serving plate with pot roast, mashed potatoes, and cooked carrots

An amazing Beef Pot Roast recipe that turns out perfectly tender. Information technology braises in the oven right along with carrots and an herbed gravy. This is the perfect Dominicus dinner yous accept been looking for! You can also make it in your electric pressure cooker with this recipe for Instant Pot Beef Pot Roast!

a serving plate with pot roast, mashed potatoes, and cooked carrots

But whip up some Mashed Potatoes (or Instant Pot Mashed Potatoes) and add some rolls and butter to the table and dinner is ready!

Why This is the Best Recipe

  • Fresh herbs along with fresh garlic, balsamic vinegar, and Worcestershire create layers of flavor even before the roast goes in the oven.
  • One of your side dishes, cooked carrots, bakes correct along with the roast. Hello time saver!
  • Braising the chuck roast in beef broth yields the almost tender pot roast.
  • Before serving you make the about incredible herbed gravy from the braising liquid.
  • If you accept never fabricated a Beef Pot Roast before this is a great beginner recipe to follow. At that place are step by step pictures below and expert tips to brand certain your commencement roast turns out juicy, flavorful and fall apart tender!

Ingredients

Hither are the things you demand to make Beef Pot Roast with Gravy, plus some special notes about a few ingredients and supplies:

ingredients for pot roast labeled with text

Dutch Oven- Y'all volition want to make sure that you have a heavy bottomed pot that has a lid, like a Dutch Oven or glazed cast iron pot. The lid will allow you to properly braise the pot roast in the oven.

Best Beef Option – In my experience I detect that using a 3-4 lb. chuck roast is the best choice. It has swell flavour and the best ratio of fatty to meat (marbling), making information technology completely fork tender when braised.

However yous can also utilise an arm roast or brisket in this recipe, they take a lower fatty content which volition allow them to piece into nice private slices.

Fresh Herbs – Definitely take the extra step to get fresh herbs (rosemary & thyme). They really impart the best flavour.

Stride-by-Stride Picture Instructions

To make your Beefiness Pot Roast with Gravy start by grabbing all your ingredients and preheating the oven to 325 degrees.

Pre-Oven Prep

Place your Dutch Oven or heavy bottom pot on the stove top over medium rut. Add ii tablespoon olive oil to warm.

Meanwhile pat your chuck roast dry with a couple paper towels then sprinkle the salt and pepper on both sides.

Place the seasoned chuck roast in the hot pot and chocolate-brown the outset side for v minutes, then flip and brownish the other side for five minutes.

chuck roast seasoned with salt and pepper and then browned in a pot

Good Tip: Do not disturb the roast while it is browning, it needs to stay in contact with the pan to properly brown.

Remove the browned roast and identify it on a plate, set bated.

Add an boosted i tablespoon olive oil to the pot. Add the onions, carrots and celery to the pot and sauté for well-nigh v minutes.

Add in the garlic and love apple paste and stir around the pot for 1 infinitesimal.

veggies in a dutch oven and then tomato paste added to the pot

Cascade in one loving cup of beef goop and deglaze the lesser of the pot.

Deglazing – when you scrape up the browned bits from the bottom of the pan.

Pour in the remaining iii cups of beefiness broth, Worcestershire sauce, balsamic vinegar, rosemary and thyme and bay leaves. Give it all a stir and and so bring it to a boil.

beef broth with veggies in a pot, then a browned chuck roast added in the pot

One time it boils remove from the heat and nestle the browned chuck roast back in the pot. Yous want the liquid to go nearly ½ way upwards the roast.

Oven

Place the hat on the pot and pop the pot in the preheated 325 degree oven for 3.5 hours.

Take the pot out of the oven, remove the pot roast and cooked carrots from the pot and place on a serving platter.

braised pot roast in a dutch oven

Let them residue under a loosely tented piece of foil while you make the gravy….

Make the Gravy

Strain the remaining liquid through a fine mesh sieve set over a bowl to remove the solids (onions, celery, herbs and bay leaves), discard the solids. Skim off as much fat as you tin from the height and discard, that fat will make your gravy greasy if y'all exit it.

cooked veggies and herbs in a sieve over a bowl

Expert Tip: The fat is the translucent shiny orangey liquid at the height of the bowl (run across the photo below). Tilt your bowl to the side and most of the fat volition fall to one side, making information technology easier to skim from the meridian without getting the adept liquid/stock underneath.

text and arrows showing the fat and broth

Pour the remaining strained liquid back in the pot. Bring the liquid to a simmer over medium heat.

In a modest basin brew together the room temp butter and flour, making a Beurre Manié (thickener).

adding a Beurre Manie to broth

Whisk the flour/butter mixture into the simmering sauce. Let it simmer for nigh two minutes and it should thicken into a really beautiful gravy.

gravy in a glass gravy boat

Gustatory modality the gravy for additional seasonings (salt and pepper).

Serving

Serve this pot roast sliced/pulled into individual portions with the cooked carrots and a side of mashed potatoes, all topped with the herbed pan gravy.

If you are having a large Sunday Family Dinner then add some rolls and butter, Broccoli Bacon Salad, and Raspberry Jello Salad.

a serving platter of beef pot roast, carrots and potatoes.

Recipe FAQ's

How many does a roast serve?

Plan on around iii-v ounces per person. If you have a iii-iv lb. roast you can plan on serving vi-8 people.

What is the departure between a roast and pot roast?

A roast, like roast beefiness is generally cooked dry out in the oven. However, a pot roast is cooked in some type of liquid (broth, wine, or water), using a braising method.

What is braising?

Braising is a method of cooking, usually referring to meat or vegetables, where the food is browned in oil over medium heat and then cooked depression and wearisome in a covered pan in a lilliputian liquid, either on the stove top or in the oven.

Why is my pot roast tough?

When you braise a cutting of beef information technology will start become pretty firm and so, with time, the connective tissue volition melt and the fat will render and it volition become fork tender. It is important to permit enough fourth dimension for your pot roast to braise. If your pot roast is tough, pop it back in the oven for 30 minute increments until it is fall-apart tender.

How do yous thicken pan juices for gravy?

To thicken gravy you add a little fat and starch. In this example we add a mixture of softened butter and flour, called a Beurre Manié. You lot can also add together a cornstarch slurry, which is a tablespoon of cornstarch mixed with a tablespoon of cool water. Add it while the liquid is simmering.

  • Dutch Oven Craven Pot Roast

  • Instant Pot Pork Roast with Vegetables & Gravy

  • Roasted Rosemary Pork Loin

Susie Weinrich washing produce

Did you brand this recipe?!

If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

And then sign up for our Weekly Newsletter then yous never miss a new recipe!

a close up of pot roast,cooked carrots and mashed potatoes

  • 3-four lb beefiness chuck roast find one with nice marbling throughout
  • two teaspoon kosher salt
  • 1 teaspoon blackness pepper
  • 3 tablespoon olive oil divided
  • i large onion cubed
  • 6-8 large carrots peeled and cut into ii inch pieces
  • 1 cup celery chopped
  • four fresh garlic cloves minced
  • ii tablespoon love apple paste
  • iv cups beefiness broth
  • 1 tablespoon Worcestershire sauce (could use soy sauce instead)
  • 1 tablespoon balsamic vinegar
  • 3 sprigs rosemary (about three inches each)
  • 3 springs thyme (about 3 inches each)
  • 2 bay leaves
  • 1 tablespoon butter at room temp
  • 2 tablespoon all purpose flour

Foreclose your screen from going night while y'all are cooking!

  • Preheat the oven to 325°.

  • Identify your Dutch Oven or heavy lesser pot on the stove top over medium oestrus, add 2 tablespoon olive oil to warm.

  • Meanwhile pat your chuck roast dry with a couple paper towels so sprinkle on the 2 teaspoon salt and 1 teaspoon pepper, blanket both sides.

  • Place the seasoned chuck roast in the pot and brown on the first side for 5 minutes, then flip and brownish the other side for five minutes.

    Proficient Tip: Practice not disturb the roast while it is browning, it needs to stay in contact with the pan to properly brown.

  • Remove the browned roast and identify it on a plate, set bated.

  • Add the remaining 1 tablespoon olive oil to the pot. Add the onions, carrots and celery to the pot and sauté for about v minutes.

  • Add in the garlic and tomato paste and stir around the pot for one infinitesimal.

  • Pour in 1 cup beefiness broth and deglaze the lesser of the pot.

    Deglazing: when you scrape upwards the browned bits from the lesser of the pan.

  • Pour in the remaining three cups of beef broth, Worcestershire sauce, balsamic vinegar, rosemary and thyme sprigs and bay leaves.

    Give it all a stir and then bring information technology to a boil over medium-high rut.

  • One time it boils remove from the heat and nestle the browned chuck roast back in the pot.

    Expert Tip: You lot want the liquid to get about ½ style up the roast. Do not submerge the entire roast.

  • Identify the chapeau on the pot and pop in the 325° preheated oven for iii.five hours.

  • Take the pot out of the oven, remove the pot roast and cooked carrots from the pot and place on a serving platter.

  • Let them balance under a loosely tented piece of foil while you make the gravy….

Gravy

  • Strain the liquid remaining in the pot through a fine mesh sieve set over a bowl to remove the solids (onions, celery, herbs and bay leaves), discard the solids.

  • Skim as much of the translucent shiny orange fat from the meridian of the liquid as you can.

    Expert Tip: Do not skip this step, leaving this fat will make your gravy greasy!

  • Pour the strained liquid back in the pot, bring to a simmer over medium rut.

  • In a modest bowl mash together the room temp butter and flour, making a Beurre Manié (thickener).

  • Whisk the flour/butter mixture completely into the simmering sauce. Permit it simmer for near two minutes, it should thicken into a nice gravy.

  • Taste the gravy for additional seasonings (common salt and pepper).

Serving

  • Serve this pot roast sliced/pulled into private portions with the cooked carrots and a side of mashed potatoes (recipe linked beneath), all topped with the herbed pan gravy.

SERVING: Recommend that you serve the pot roast, carrots and gravy with Mashed Potatoes (or Instant Pot Mashed Potatoes)

Best Beef Choice – In my experience I find that using a 3-4 lb. chuck roast is the best option. It has great season and the best ratio of fat to meat (marbling), making it completely fork tender when braised.

However yous can as well use an arm roast or brisket in this recipe, which will slice into nice individual slices.

INSTANT POT: Make this recipe in your Instant Pot, pop over to Instant Pot Beef Pot Roast.

Bound to Comments

Serving: 1 serving | Calories: 553 kcal | Carbohydrates: 13 g | Protein: 46 1000 | Fat: 35 yard | Saturated Fat: xiv thousand | Trans Fat: 2 chiliad | Cholesterol: 162 mg | Sodium: 1549 mg | Potassium: 1183 mg | Fiber: three g | Sugar: 5 yard | Vitamin A: 10467 IU | Vitamin C: 8 mg | Calcium: 92 mg | Fe: 6 mg

If nutrition facts are provided they are calculated equally an approximate to the all-time of our cognition.

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Source: https://momsdinner.net/beef-pot-roast/