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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
Course: Entree
Servings: 6 servings
Author: Trish - Mom On Timeout


  • 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.