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Perfect Pot Roast with Best Ever Pot Roast Gravy
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Servings:
6 -8
Author:
20
4
4, 20
Course:
Entrée
Meat Dish
🧂 Ingredients
Kosher Salt [Kosher salt]
Ground black pepper
Smoked Paprika
One 4 to 5-pound chuck roast
2 tablespoons
olive oil
2 tablespoons
butter [unsalted butter]
2
whole sweet yellow onions
peeled and halved
6 to 8
whole carrots
peeled or unpeeled, sliced
1 cup
red wine
2-3 cups
beef broth
2
sprigs fresh rosemary
2
or 3 sprigs fresh thyme
----------------------
If adding root vegetables:
6
Yukon Gold Potatoes
quartered
4
carrots
peeled cut into 2-inch chunks
2
sweet yellow onions
peeled and cut into chunks
----------------------
For the gravy
only if needed:
2 tablespoons
corn starch
¼ cup
water
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Instructions
1
For the Pot Roast:
2
Preheat the oven to 275F.
3
Generously sprinkle chuck roast with kosher salt, black pepper and smoked
paprika.
4
Heat olive oil and butter in large pot or Dutch oven over medium-high heat.
Place the halved onions in the pot. Brown onions on both sides, remove them from
the heat to a large plate.
5
Place carrots in the same hot pot and cook them until slightly browned. Remove
carrots from the heat and place with the onions.
6
If needed, add a bit more olive oil to the medium-hot pot. Place the prepared
meat in the pot. DO NOT MOVE it or flip it for at least 3 minutes or until it
has a nice sear. Turn it over to sear on the other side. Once seared, remove the
meat from the pan and place it with the onions and carrots.
7
With the burner on medium-high, slowly pour the wine into the pot. De-glaze
(remove the cooked goodies stuck in the pot) the pot by scraping the bits off
the bottom while the wine boils. This process is crucial to getting the most
flavor back into the roast while it cooks.
8
Once the pan is de-glazed, place the meat back into the pot. Place onions and
carrots on top of the meat and add enough beef stock to cover the meat halfway.
9
Place the fresh herbs (or sprinkle the dried herbs) on top of the meat.
10
Place the lid on the pan, then roast the meat for 3½-4 hours or until fork
tender.
11
*(If adding extra root vegetables to eat with the roast, add the cut-up
vegetables the last hour of cooking. Be sure to place the lid back on for the
last hour of cooking.)
12
The meat will be fall-apart tender and delicious when done.
13
----------------------------
14
For the Best-Ever Pot Roast Gravy:
15
Remove the sprigs of rosemary, thyme and cooked roast from the pan. Using a
hand-blender, immerse the blender into the cooked carrot/onion/pot juices and
blend until the desired textured is achieved. I blend the gravy until – almost-
completely smooth. This gravy is unbelievably full of flavor. If the gravy is a
little on the thin side, stir 2 tablespoons corn starch with ¼ cup cold water
then pour the cornstarch mixture into the gravy. Bring gravy to a boil, turn
down the heat to a low-boil; stir the gravy until it thickens. (Repeat if
necessary).
16
Enjoy!
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