Easy Pot Roast and Gravy
ID: de52f589...
A comforting and straightforward recipe for a tender, juicy beef chuck roast. The beef is seasoned, seared to perfection, and slow-cooked in a rich, flavorful homemade gravy alongside hearty potatoes, carrots, and celery.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prepare the seasoned flour dredge and thoroughly coat all sides of the beef chuck roast. → Sear the roast in a hot pan with oil until a deep golden-brown crust forms on all sides, then set aside. → Make a thick gravy by cooking down a roux with the remaining flour, diced onions, and beef broth. → Place the roast, vegetables, and gravy into a roasting pan, cover, and slow-cook at 275°F (135°C) for 3 hours. → Let the meat rest for 15-20 minutes before slicing and serving with the gravy.
Cooking Steps
Brief Cooking Order
Prepare the seasoned flour dredge and thoroughly coat all sides of the beef chuck roast. → Sear the roast in a hot pan with oil until a deep golden-brown crust forms on all sides, then set aside. → Make a thick gravy by cooking down a roux with the remaining flour, diced onions, and beef broth. → Place the roast, vegetables, and gravy into a roasting pan, cover, and slow-cook at 275°F (135°C) for 3 hours. → Let the meat rest for 15-20 minutes before slicing and serving with the gravy.
Introduction
A comforting and straightforward recipe for a tender, juicy beef chuck roast. The beef is seasoned, seared to perfection, and slow-cooked in a rich, flavorful homemade gravy alongside hearty potatoes, carrots, and celery.
Step 1
In a small bowl, combine 3 tablespoons of all-purpose flour, seasoned salt, coarse salt, garlic powder, onion powder, and cracked black pepper to make the seasoned dredge.
Step 2
Spread the dredge onto a baking sheet, then place the beef chuck roast on it and coat all sides thoroughly.
Step 3
Heat 1/3 to 1/2 cup of cooking oil in a large pan over medium-high heat. Sear the coated beef roast on all sides for 3 to 4 minutes per side until a golden brown crust forms, then remove and set aside on a tray.
Step 4
Remove excess oil from the pan, leaving about 1/4 cup. Over medium heat, whisk the remaining seasoned dredge flour (and extra flour to make up 1/4 cup) into the pan to make a roux, then add the diced onion and sauté.
Step 5
Slowly pour in the beef broth while whisking constantly. Bring the gravy to a simmer and let it thicken.
Ingredients List
Important Notes
This oven method is a great alternative for those who prefer not to use a slow cooker/crockpot.
To make the roast 'fall-apart' tender instead of sliceable, add an extra cup or two of beef broth and extend the cook time.
If using a larger chuck roast (4 to 5 lbs), cook for 4 to 5 hours instead of 3.
You can easily skim the rendered fat off the top of the gravy with a spoon before serving.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...