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!
Author: Trish - Mom On Timeout
3 to 4poundchuck roast
1/4tspfreshly ground black pepper
4garlic clovespeeled and crushed
1ozpackage dry onion soup mix
10.75ozcan beef broth
10.75ozcan beef consommé
2lbsred potatoes or russet potatoes cut into quarters or halvesdepending on size
¼cupfat skimmed from drippings
1tbspbutter 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.