Pot Roast & Gravy is classic comfort food and it's perfect for cozy family dinners. It's easy to make this delicious, easy and perfect pot roast & Daddy's Drooling Again Gravy for your nest family gathering. It's a satifsying meal that's sure to please everyone at the table.
Delicious Pot Roast and Gravy
If you are looking for the best pot roast recipe, look no further than this tried and true method that guarantees a tender flavorful result every single time.
The secret lies in the quality of the ingredients and in the slow cooking which melds all the flavors together perfectly.
This is one hearty dish that is sure to become a family favorite evoking all of the good memories of home-cooked goodness with every savory bite.
Many folks love our other crockpot pot roast and that might be for you too. It makes a tender yummy roast too!
Here's What You'll Need Ingredients
- 3 lb chuck roast
- Carrots
- Onions
- Oil
- Broth
- Red Wine (optional)
Here's How You Do It
- Sear the roast on all sides.
- Deglaze the pan with the broth/wine and allow to cook down.
- Add the herbs and spices with the roast back to the pan.
- Slow cook in the oven until falling apart.
Tips and Tricks
- A sirloin roast will work for this recipe but a chuck roast always gives the best flavor and creates a tender pot roast.
- If you don't like to use wine, just stick with the broth. The wine does impart a deeper flavor.
- You'll notice that the roast gets a crusty side to it as it roasts, you can work it down into the pan juices to help with that.
- If your pot roast is too tough, it needs to be cooked more. Add more broth if needed (should be a couple inches in the bottom of the pot) and then allow to cook longer in the oven.
- Beef should be cooked to an internal temperature of 145, however, you'll have to let your roast cook much longer before it is falling apart tender.
Storage and Reheating
Store your leftover pot roast in an airtight container in the refrigerator for up to 5 days.
To reheat the pot roast, you can do one of several things. Reheat in a microwave safe container for 1 minute intervals. You can heat in an oven safe dish at 350 for 20 minute (add a bit of water and cover with aluminum foil.
You can reheat in a sauce pan on the stove top in ¼ cup of water or broth.
Leftover Suggestions
Leftover pot roast is terrific when used in burritos or tacos. Excellent as the topping in a salad.
Watch Me Make Pot Roast
Come visit me on social media or leave me a comment in the comment section below! I love to hear from you and want to see the pot roast that you have made! I answer all questions and comments myself and do it as quickly as I can so please drop me a line, I love love love to hear from you!
Delicious, Easy and Perfect Pot Roast & Daddy’s Drooling Again Gravy
Ingredients
For the Pot Roast
- A 3-5 lb pot roast Chuck Roast preferred
- Salt and Pepper
- 1 teaspoon raw sugar brown sugar is ok
- 2-3 tbs olive oil or any oil
- 2 onions halved
- 8 carrots halved and chopped
- 1 ½ cups red wine a dry variety that you would also drink
- 3 cups beef broth
- 3 sprigs Rosemary
- 3 sprigs Thyme tie together with the rosemary with some kitchen string
- 6 cloves garlic
- 1 leaf Bay
For the Gravy:
- Liquid from the roast/vegetables noted above.
- 1 cap Kitchen Bouquet
- 4 Tbs Heavy Cream
- Salt and pepper to taste
- 2 Tbs flour
Instructions
For the Roast
- Preheat oven to 275. Liberally – and I mean VERY liberally – more than you think is prudent - salt and pepper the roast and then sprinkle with the raw sugar (brown sugar will do if you don’t have raw).
- Then let the roast sit while you work on the other things.
- Put the oil in a Dutch oven (make sure you have a pot you can put the whole thing in the oven – with the lid on). Anyway, this same pot - put on top of the stove and set the burner on HIGH (really, high) and let it heat.
- While this preheats – cut your onions and carrots in half and chop.
- When the oil is hot – put your onions in – the entire half onions and let it get good and brown on both sides. Remove the onions to a plate (we are just developing some flavors here- remember I said this recipe takes care of the flavor issue). Then do the same thing with the carrots – you can put them all in at one time. Let them get good and dark in some places – turn them over and do the other side. Remove to a plate. Now do the same thing with the roast – plunk that bad boy in there and let him sizzle for a good 2-3 minutes on each side – top and bottom and all sides. Then remove to a plate. (they can all sit on the same plate)
- Once everyone is out of the pot, pour the wine in all at once and use a wooden spoon to scrape up the burnt bits from the bottom of the pot – turn the heat down to medium. (this is where the great flavors come from)
- Allow the wine to bubble for a minute or two while you scrape and then return the meat to the pot – put the carrots and onions on top and add the Rosemary and Thyme bundle. Poke the smashed garlic cloves and the bay leaf down in the wine. If you don’t keep the rosemary and thyme tied up in a bundle, you will end up with little sticks in your dinner – ask me how I know.
- Add the beef broth – you want the broth to come up to a little more than half way up the side of the roast. Add more or less but use the side of the roast as a guide to how deep the broth needs to be.
- Put the lid on your dutch oven and put the whole thing into the oven on the middle rack – and that is all you need to do until dinner time!
- After 3 ½ hours – check the roast – spoon some of the drippings over the top of the roast and do this every 15 minutes until done. Check the roast at the 4 hour mark and if its falling apart – great – its done. If it still seems tough – put it back in for another 30 minutes. Keep spooning the liquid over the top and checking every 30 minutes until you can stick a fork in it and it separates easily.
- Once its falling apart – remove the whole pot from the oven. Remove the roast from the pot to a plate with all of the vegetables.
For the Gravy
- Heat the liquid from the roast on the stove top on medium high heat.
- Add the Kitchen Bouquet and cream – stir.
- In a small bowl mix the flour mix with just enough cool water to turn it to liquid. Whisk into the liquid on the stove top and whisk furiously until you don’t see any flour lumps.
- Allow to heat until thickened – taste – add salt and pepper until it tastes just right.
Notes
Nutrition
This post has been revamped and rewritten from it's original which appeared here September 18, 2014 and has been updated with all new info and a recipe card.
Something we easily forget
Mark 12:31
The second is this: ‘You shall love your neighbor as yourself.’ There is no other commandment greater than these.”
Will says
Hi Wendy!
Found your website while looking for a good recipe for Beans & Rice. The word 'Southern' is what caught my eye. Being an ol' Texas boy that practically grew up in Granny's kitchen on the farm, I'm looking forward to delving deeper in to your recipes. I'm sure there are more Southern delicacies to be found! Also, do you have a good recipe for Chess Pie? The ones I've tried so far haven't come close to matching the pies my Granny made.
Wendi Spraker says
Hi Will, I hope you enjoy everything you try! I'll email you with some chess pie recipes, how about that!
Kim says
Came to your site first time today for the old time pinto beans recipe. I liked what I saw so ive been looking around. I do not drink alcohol. I also noticed some other recipes that mention needing 'white wine vinegar'. I have questions 1) What to replace wine with in THIS recipe? 2) I have several bottles of store bought ''white wine'', "sherry" and some other kind(madera? or merlot?)-same brand ''cooking wine vingar' type things ..they are HORRIBLE. Majorly salty. Not any sweetness and when I use them in a recipe it is always toooooo salty. I don't want to throw them away because we are basically poor..but I really don't want to use them either..so what would you suggest here?
Wendi Spraker says
Hi Kim! I'm sorry it has taken me so long to respond, I have had no internet since yesterday due to Hurricane Michael repairs. If you don't use wine in your cooking then please use beef stock in place of the wine (simply add it to the stock that you will already be adding). Regarding the wine vinegar - don't use those for this recipe. I have a good recipe that does use the cooking sherry (but it has a lot of other ingredients in it that you won't find in the typical kitchen). Its the Chicken Fried Rice recipe! Hope this helps! Wendi
Moxie says
Wonderfful!
Wendi Spraker says
Super Duper Pot Roast Recipe
Gina jefferies says
This is great! I can't wait to try your recipes. They look delicious. Your photography is amazing! Congratulations on your new blogging adventure!!!
wendi.spraker@yahoo.com says
Gina, Thank you so much! I am enjoying this very much! I will soon be adding some recipes for busy mom's and some crockpot lovelies! Thanks for visiting and please come back soon! 🙂
Marcia Rethwilm says
Love your blog!
wendi.spraker@yahoo.com says
Thank you!!! This has been a dream for a long time and I finally decided to take a leap of faith and make it happen. I have a LOT to learn - but am just going to keep plugging along. 🙂 Wendi