Over the years, this recipe has become synonymous with family gatherings. My kids, who are now grown and have families of their own, often beg me to make it when they visit. It has seen countless birthdays, anniversaries, and holiday dinners. Each time I make it, I’m reminded of all the laughter and love that has surrounded our table.
What makes this pot roast special is the combination of flavors and the care taken in each step of its preparation. From the crispy, seared crust of the roast to the rich gravy that ties it all together, every bite is a testament to the time and effort invested. The blend of balsamic vinegar, apple cider, and fresh herbs creates a depth of flavor that’s both familiar and unique.
If you’re looking to create a meal that’s sure to become a family favorite, this pot roast with gravy is just what you need. Not only will it impress your loved ones, but it will also leave you with cherished memories of time spent together. So, gather your ingredients, set aside an afternoon, and prepare to make something truly special.
How to Make Pot Roast with Gravy
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Ingredients:
- 4-5 Pounds Boneless Chuck Roast (either tied or flat)
- 3 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 4 Tablespoons Olive Oil (split)
- 1/2 Cup All Purpose Flour
- 2 Yellow Onions (diced)
- 1 Pound Baby Carrots
- 5 Ribs Celery (cut into 1/2-1″ pieces)
- 6 Cloves Garlic (smashed)
- 1 Cup Beef Broth
- 1/2 Cup Balsamic Vinegar
- 1/2 Cup Apple Cider (not from concentrate or apple juice)
- 1 Tablespoon Worcestershire Sauce
- 1/2 Cup Water
- 1 Tablespoon Liquid Smoke
- 1 ½ teaspoons Better than Bouillon (chicken)
- 28 Ounce Peeled Tomatoes in Puree (such as San Marzano)
- 3 Sprigs Fresh Thyme
- 2 Branches Fresh Rosemary
- 1 Tablespoon Softened Butter
- 2 Tablespoons Flour
Directions:
- Dry the chuck roast thoroughly and rub it with kosher salt and black pepper. Place it uncovered in the refrigerator for up to 24 hours.
- Let the roast come to room temperature for about 30 minutes before cooking. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and preheat the oven to 325°F.
- Coat the roast in flour, then sear it in the Dutch oven for 3-4 minutes on each side until browned. Transfer the meat to a plate.
- Add the remaining olive oil to the pot and sauté the onions, carrots, celery, and garlic for about 5 minutes until the onions are translucent.
- Pour in the beef broth, balsamic vinegar, apple cider, Worcestershire sauce, water, liquid smoke, and Better than Bouillon. Return the roast to the pot and add the peeled tomatoes, thyme, and rosemary.
- Cover the pot with a lid or foil and bake in the oven at 325°F for 2 hours. Reduce the oven temperature to 250°F and continue cooking for another 1-2 hours.
- After cooking, set the pot on the stove over low heat. Remove the roast and carrots, cover them with foil, and keep warm.
- Blend the tomatoes with half of the sauce to make it smooth, then return it to the pot. Mix the softened butter with flour and stir it into the sauce, simmering until it thickens, about 2-5 minutes.
- Serve the roast and vegetables with the luscious gravy poured over them.
Flexible Ingredient Options for Every Cook
If you’re missing some ingredients, don’t fret. You can swap out apple cider for red wine for a deeper flavor, or use crushed tomatoes if peeled ones aren’t available. No fresh herbs? Dried thyme and rosemary are reliable stand-ins. You can also use vegetable broth as a substitute if beef broth isn’t on hand.
Best Ways to Store Pot Roast Leftover
Keep any leftover pot roast in an airtight container in the refrigerator for up to four days. For longer storage, freeze the pot roast in a freezer-safe container for up to three months. When reheating, allow the roast to thaw overnight in the fridge before warming it in the oven or on the stovetop for best results.
Perfect Pairings for Pot Roast with Gravy
Transform your pot roast into a comforting feast by pairing it with creamy mashed potatoes or a hearty side of roasted root vegetables. For an added touch, consider buttery dinner rolls to soak up the rich gravy. A robust red wine, such as Cabernet Sauvignon, complements this dish beautifully.
Pro Tips for the Perfect Pot Roast with Gravy
For a tender and flavorful roast, ensure the meat is at room temperature before searing. This locks in the juices and creates a flavorful crust. When making the gravy, blending the tomatoes ensures a smooth consistency. Adjust the seasoning at the end to suit your taste preference.
Seasonal Twists for Pot Roast
Adapt this pot roast to suit any season by incorporating seasonal vegetables. In spring, add asparagus or peas for a fresh twist. Come fall, include butternut squash or parsnips for a hearty feel. Winter calls for root vegetables like turnips, while summer might see a lighter version with fresh tomatoes.
FAQs:
How can I make the pot roast more tender?
To ensure your pot roast is tender, cook it slowly at a low temperature, allowing the connective tissues in the meat to break down. This method also helps the flavors marry beautifully. Ensure not to rush the process by keeping the oven temperature consistent.
Can I use a different cut of meat for the pot roast?
Absolutely! While boneless chuck roast is preferred for its marbling and flavor, you can also use other cuts like brisket or round roast. Just be mindful that different cuts may have varying cooking times and might require additional liquid to keep them moist.
What can I do if the gravy is too thin?
If your gravy is too thin, mix a tablespoon of cornstarch with water to create a slurry, then add it to the sauce while simmering. Stir continuously until the gravy reaches your desired consistency. This method helps to thicken the gravy without altering its flavor.
Can I add potatoes to the pot roast?
Yes, you can add potatoes directly to the pot for a heartier dish. Choose waxy potatoes like Yukon Gold or red potatoes, as they hold their shape better during the long cooking process. Add them during the last hour of cooking to prevent them from becoming overly soft.
Is it possible to make this dish in a slow cooker?
Certainly, a slow cooker can be used to prepare this pot roast. Follow the initial steps of seasoning and searing the meat. Transfer all ingredients to the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours for equally delicious results.
What should I do if I don’t have a Dutch oven?
If a Dutch oven isn’t available, use an oven-safe pot with a tight-fitting lid or a roasting pan covered with heavy-duty aluminum foil. The key is to keep the moisture in, ensuring a tender roast. Alternatively, a slow cooker or pressure cooker could be a great substitute.
Pot Roast with Gravy
Equipment
- Dutch oven
Ingredients
- 4-5 pounds boneless chuck roast either tied or flat
- 3 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 tablespoons olive oil split
- 1/2 cup all-purpose flour
- 2 yellow onions diced
- 1 pound baby carrots
- 5 ribs celery cut into 1/2-1 inch pieces
- 6 cloves garlic smashed
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 1/2 cup apple cider not from concentrate or apple juice
- 1 tablespoon Worcestershire sauce
- 1/2 cup water
- 1 tablespoon liquid smoke
- 1 1/2 teaspoons better than bouillon chicken
- 28 ounces peeled tomatoes in puree such as San Marzano
- 3 sprigs fresh thyme
- 2 branches fresh rosemary
- 1 tablespoon softened butter
- 2 tablespoons flour for gravy
Instructions
For the Roast:
- Dry the roast thoroughly and season it liberally with kosher salt and black pepper. Let it chill on a plate in the refrigerator, uncovered, for up to 24 hours.
- Remove the roast from the fridge about 30 minutes prior to cooking. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Preheat your oven to 325°F.
- Coat the roast in flour using a pie dish, then sear it in the hot oil for roughly 3-4 minutes on each side. Transfer the seared roast to a clean plate.
For the Sauce:
- In the same pot, add the remaining olive oil. Incorporate the onions, carrots, celery, and smashed garlic, season with salt and pepper, and sauté, stirring occasionally, for about 5 minutes until the onions are translucent.
- Pour in all the other sauce ingredients, excluding the butter and flour for the gravy. Place the seared roast back into the pot, cover with a lid or aluminum foil, and cook in the oven for 2 hours. Afterward, reduce the heat to 250°F and continue cooking for another hour or two.
For the Gravy:
- Once cooking is complete, remove the Dutch oven from the oven. Place the meat and carrots onto a serving platter, shred the meat, and keep it warm under foil.
- Blend the tomatoes with half of the sauce until smooth, then add it back to the pot. In a separate bowl, combine the softened butter and flour, then stir this mixture into the sauce. Simmer for 2-5 minutes until slightly thickened.
- Serve the gravy over the shredded meat and vegetables.
