Pot Roast with Gravy
A classic comfort food made by slow-cooking beef until tender, then serving it in a rich, savory gravy.
Ingredients
- 3–4 lb chuck roast
- Salt and black pepper
- 2 tbsp oil (for searing)
- 1 onion, sliced
- 3–4 carrots, chopped
- 3–4 potatoes, chunked (optional)
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp flour or cornstarch (for thickening gravy)
- 2 tbsp butter (optional, for richness)
- 1–2 tsp thyme or rosemary
Instructions
1. Sear the beef
- Pat roast dry and season well with salt and pepper
- Heat oil in a large pot
- Sear roast 3–4 minutes per side until browned
2. Build the base
- Add onions and garlic to the pot
- Pour in beef broth and Worcestershire sauce
- Scrape up browned bits (this adds flavor)
3. Slow cook
Oven method:
- Cover and cook at 300°F (150°C) for 3–4 hours
Slow cooker method:
- Cook on Low for 8 hours or High for 4–5 hours
Add carrots and potatoes in the last 2–3 hours so they don’t overcook.
4. Make the gravy
- Remove roast and vegetables
- Bring cooking liquid to a simmer
- Mix flour or cornstarch with a little water (slurry)
- Whisk into liquid until thickened
- Stir in butter for extra richness
5. Serve
- Slice or shred beef
- Spoon gravy over meat and vegetables
Flavor Profile
- Deep beefy richness
- Savory herb notes
- Thick, silky gravy
- Tender, fall-apart texture
Tips
- Chuck roast is best because it becomes tender when slow-cooked
- Searing = stronger flavor (don’t skip if possible)
- Let roast rest before slicing so it stays juicy
If you want, I can turn this into a one-pot Instant Pot version, a French-style pot roast (with wine), or a super simple 5-ingredient version.
