Old Fashioned Pot Roast with Gravy
This easy chuck roast recipe is simple to prepare, and you can create a delicious gravy in only 5 minutes!
Ingredients
- 1 (3 lb) beef chuck roast
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, cut into wedges
- 1 cup baby carrots
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup red wine
- 3 cups beef broth
- 1 lb red potatoes (cut into 1.5 inch pieces if large)
- 3 tablespoons flour
Instructions
- Season the chuck roast with salt and pepper on both sides. Heat the oil in a large skillet or dutch oven over medium heat.
- Place the chuck roast in the hot pan and cook until browned on one side, about 3–4 minutes. Flip and cook for another 3–4 minutes, until browned on the other side.
- Transfer the roast to a crockpot or baking dish. Add the onion, carrots, thyme, rosemary, red wine, and broth. In the crockpot, cook for 3 hours on high or 6 hours on low. You can also cook it for 3 hours in the oven at 300°F.
- Add the potatoes and continue cooking for 1 hour on high in the crockpot, or 1 hour in the oven.
- Remove the roast from the crockpot or dutch oven and place on a serving platter. Cover with foil to keep warm.
- Use a ladle to remove 1½ cups of liquid from the crockpot or dutch oven, and place into a gravy separator or measuring cup. Allow to cool slightly, until the fat rises to the top.
- Pour the juices only (some fat is ok) into a small saucepan over medium heat. Bring to a boil.
- Meanwhile, put the flour in a small jar along with ⅓ cup water. Shake to combine.
- Pour the flour mixture into the boiling liquid. Whisk constantly for 2 minutes, or until thickened. Taste and season with additional salt as desired. Remove from the heat and serve over pot roast.
Video
Notes
You can also make this recipe in the oven instead of the crockpot. Cook it for 3.5–4 hours at 300°F.
The pot roast should be fork tender when it's done. If the roast doesn't fall apart easily when you stick a fork in it, cook it for another hour on high.
Store any leftovers in the refrigerator for up to 5 days. You can also freeze any leftovers for a few months.
Substitution ideas:
- You don't have to use baby carrots here. Slice regular carrots into 2-inch pieces and use those instead.
- A couple splashes of worcestershire sauce adds a little more umami flavor!
- Love garlic? This is a great recipe to add it to. Add a couple of cloves of minced garlic or a half-teaspoon of garlic powder.
- Yukon Gold potatoes can be used in place of the red potatoes.
- Don't have red wine? Substitute more beef broth plus a splash of vinegar to mimic the acidity in wine.
- Fresh herbs are lovely here! Use double the amount of fresh rosemary or fresh thyme. You can add them, stem and all while it cooks. Then, pick out the stems when it's finished cooking.
Nutrition
Calories: 399kcalCarbohydrates: 15gProtein: 36gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 117mgSodium: 909mgPotassium: 1105mgFiber: 2gSugar: 2gVitamin A: 2239IUVitamin C: 6mgCalcium: 49mgIron: 5mg
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