Look no further for the perfect Pot Roast and gravy recipe! This classic recipe results in falling apart tender, extra flavorful, melt in your mouth pot roast and it is SO easy to make! Topped with a mouth watering gravy this is sure to become a weekend staple in your home. Don’t forget the dinner rolls or crescent rolls to serve alongside this delicious dinner!
Pot Roast
Fall is officially here and the weather in Sacramento is finally, finally starting to cool off. I mean, we’re in the 70’s you guys! It’s pretty freakin’ awesome. I love when I have free reign to use my oven because during the summer there are days, nay, weeks on end, where using the oven is like telling your bank account, ” Yeah, you and I are no longer sympatico.” Sad, but true. It gets so dang hot around here!
But, in the fall and winter? I can bake and cook to my heart’s content and not only does it warm the house up but it makes it smell all kinds of fabulous. Especially when I’m cooking something like this perfect Pot Roast. Ladies. Gents. This is where it’s at. Falling apart tender, extra flavorful, melt in your mouth kind of good.
Classic Pot Roast Recipe
Whenever I make this recipe, I’m reminded of my Nana. She frequently made pot roast on Sundays. She would stick it the oven before we headed to church and when we came back, it was time to eat! All we had to do was whip up some gravy and the angels would come out and sing at our table…well, almost.
A juicy pot roast straight from the oven is all kinds of amazing.
What Ingredients Do I Need?
Lets Talk About Meat
When it comes to pot roast beef, there are three cuts of meat that are most commonly used:
- chuck roast (which I used here)
- shoulder roast (similar to chuck)
- round roast
The chuck roast is incredibly tender and shreds very easily while the round roast is better for slicing. I definitely prefer a chuck roast.
Pot Roast Ingredients
The remaining ingredients generally add flavor and/or moisture to ensure the roast doesn’t dry out and gets extra tender during roasting.
This recipe calls for a three to four pound chuck roast which is A LOT of meat. I say that so you are not surprised by the amount of seasoning called for in this recipe. It creates a very flavorful roast!
- onion powder
- garlic powder
- paprika
- black pepper
- garlic
- dry onion soup mix
And then we have the liquids which create a luxurious bath for the roast:
- beef broth
- beef consommé
- red wine optional
- Worcestershire sauce
Pot Roast Vegetables
The classic pot roast vegetables are carrots, onions and potatoes. I’ve also seen celery used on occasion.
- carrots I like to use standard sized carrots for this pot roast recipe but you can also use baby carrots if you don’t want the hassle of peeling and cutting.
- onions A few yellow onions work great in this recipe and is what my Nana used. White onions would also work.
- potatoes I prefer red potatoes or Yukons but russets can be used in a pinch. You’ll want to quarter or halve the potatoes depending on size.
Pot Roast Gravy
I feel like gravy is to meat and potatoes what icing is to a cake. It’s the finishing touch that pulls it all together. Pot roast is no exception. The good news hear is that all the wonderful juices and flavor that I used are infused into the gravy. It’s simply amazing.
When dinner looks like this…suddenly my whole day seems better. Ya feel me? When I say I’m a meat and potatoes kind of girl, what I’m really telling you is that it’s all about the gravy.
Gravy Ingredients
- fat skimmed from drippings
- all-purpose flour
- roasting liquids
- butter or heavy cream
- salt and pepper to taste
This pot roast dinner might seem kind of magical, and it is, but you too can eat like this at home! This recipe is so easy to make and is perfect for a Sunday dinner at home! Enjoy!
More Comfort Food Favorites
How To Make Pot Roast
Perfect Pot Roast and Gravy
Ingredients
- 3 to 4 pound chuck roast
- 1/2 cup all-purpose flour
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp freshly ground black pepper
- 2 tbsp olive oil
- 3 small onions quartered
- 4 garlic cloves peeled and crushed
- 1 oz package dry onion soup mix
- 10.75 oz can beef broth
- 10.75 oz can beef consommé
- 1/2 cup red wine optional
- 1 tbsp Worcestershire sauce
- 4 medium carrots chopped
- 2 lbs red potatoes, Yukon golds or russet potatoes cut into quarters or halves, depending on size
Gravy
- ¼ cup fat skimmed from drippings
- ¼ cup all-purpose flour
- 2 cups roasting liquids
- 1 tbsp butter or heavy cream
- salt and pepper to taste
Instructions
- Preheat oven to 325F.
- Combine flour, onion powder, garlic powder, paprika, and black pepper together in a small bowl. Whisk to combine.
- Coat the roast with the flour mixture on all sides.
- Heat an oven safe large dutch oven over medium-high heat.
- Add olive oil to the dutch oven and sear the roast on both sides, approximately 4 to 5 minutes per side.
- Lift the roast up slightly and place quartered onions in the bottom of and place the roast directly on top of the onions.
- Place the garlic on top of the roast.
- In a large bowl, whisk together the onion soup mix, beef broth, beef consommé, red wine, and Worcestershire sauce. Pour over the top of the roast.
- Place the dutch oven in the oven and bake for 2 hours.
- Remove from oven, set lid aside, and add the carrots and potatoes right on top of the roast.
- Bake for another 45 minutes to 1 hour or until carrots and potatoes are tender and roast is cooked through and is easily shredded with a fork.
- Transfer the meat and vegetables to a serving platter and pour the remaining liquids through a strainer into a large measuring cup or bowl and let the fat separate.
Gravy
- Transfer the fat to a large saucepan over medium heat. Bring to a simmer and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture. Continue stirring until the flour browns slightly, this takes 4 to 5 minutes.
- If your drippings have cooled down, heat them up in the microwave for thirty seconds or more until they are nice and hot.
- Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated.
- Bring the gravy to a simmer and continue simmering until it reaches your desired consistency. Season with salt and pepper and for the final step...stir in one tablespoon of butter or heavy cream.
- Serve hot with pot roast, potatoes, and carrots.
Video
Notes
IF YOU ARE USING A SLOW COOKER
Steps 2-6 would be the same. Then place the onions and potatoes on the bottom of the slow cooker and place the roast on top. Skip to steps 7 and 8 and then place the carrots and potatoes around the roast. Place the lid on the slow cooker and ook on low for 8-10 hours or on high for 5-6 hours.IF YOU ARE USING AN OVEN BAG
- Add one tablespoon of the remaining flour mixture to the oven bag, close, and shake to coat the insides. Place the bag in a large casserole dish or roasting pan.
- Place the quartered onions in the bottom of the bag and place the roast directly on top of the onions. Place the garlic on top of the roast.
- In a large bowl, whisk together the onion soup mix, beef broth, beef consommé, red wine, and Worcestershire sauce. Pour over the top of the roast.
- Close the bag with the provided tie and cut six 1/2-inch slits in the bag. Place the pan in the oven and bake for 1 hour and 45 minutes.
- Carefully remove the pan from the oven and even more carefully untie the tie. Open the bag and add the carrots and potatoes right on top.
- Close the bag, using the tie to secure shut and return the pan to the oven.
- Bake for another 45 minutes to 1 hour or until carrots and potatoes are tender and roast is fork tender.
- Transfer the meat and vegetables to a serving platter and pour the remaining liquids through a strainer into a large measuring cup or bowl and let the fat separate.
- Follow instructions for gravy.
Nutrition
Originally published October 1 2016
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Tami says
Hi Trish, one of the followers had asked if this could be done in the crockpot? There was no reply and I am wondering the same?
Trish - Mom On Timeout says
Yes you can! Steps 1-6 would be the same. Then place the onions and potatoes on the bottom of the slow cooker and place the roast on top. Skip to steps 10 and 11 and then place the carrots around the roast. Cook on low for 8-10 hours or on high for 5-6 hours.
Celeste Jolie says
I also want to know – can this be done in a crockpot?
Michael Cotty says
HI Trish
I am trying your pot roast recipe. I have 10.5 oz Campbell’s beef broth and consommé. Do I use the cans straight or add the water the can calls for ?
Trish - Mom On Timeout says
No water – just the cans. Enjoy Michael!