Pot Roast with Gravy

This hearty pot roast is slow-cooked to perfection, resulting in tender meat
infused with rich flavors from savory vegetables, balsamic vinegar, and herbs.
Paired with gravy, it's an ideal family comfort dish.

Servings: 6 servings

Author:

Prep Time
30 minutes

Cook Time
3 hours

Total Time
3 hours, 30 minutes

Course:

Main

Cuisine:

American

Keywords:

Beef roast

Instructions

1 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.
2 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.
3 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.
4 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.
5 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.
6 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.
7 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.
8 Serve the gravy over the shredded meat and vegetables.

Pot Roast with Gravy

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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