Perfect Pot Roast and Gravy
Look no further for the PERFECT POT ROAST and GRAVY recipe! Falling apart tender, extra flavorful, melt in your mouth good! And did I mention easy?? This is one recipe you need to try!
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Servings: 6 servings
- 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 or russet potatoes cut into quarters or halves depending on size
- 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
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 a large skillet over medium-high heat.
Add olive oil to the skillet.
Sear the roast on both sides, approximately 4 to 5 minutes per side.
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 cooked through (145F).
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.
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.