The Ultimate Pot Roast with Beef Gravy
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Make the ultimate pot roast with a creamy beef gravy. It’s the perfect no-hassle dinner ready in as little as 5 hours.
Notes: Approximate nutrition info per serving of meat and gravy (6 servings): 410 calories, 28g fat, 13.3g carbs, 24.9g protein.
How to choose a good roast?
When preparing to make a roast choose a well marbled piece of chuck roast or shoulder roast. Usually figure 1/2 pound or 8 ounces per person.
The below roast is 2.89 pounds and can roughly feed 5-6 people. I paid $6.79 per pound which resulted in $19.62 for this piece of meat.
What do you serve with a pot roast?
- green beans or green bean amandine
- sweet peas
- collard greens
- carrots
- sweet corn or creamed corn
- mashed potatoes
- new potatoes or blushing belle potatoes
- yellow onion or pearl onions
Pot Roast with Gravy Recipe
Ingredients:
Roast
- 2 1/2 to 3 pounds chuck roast or shoulder roast
- 2 Tablespoons vegetable oil
- 32 ounces beef broth
- 2 cups water
- 1 large yellow onion
- salt and pepper to taste
- Optional: carrots and potatoes
Gravy
- 1 1/2 cups whole milk
- 7 Tablespoons all-purpose flour
Instructions:
Sear Meat
Searing is a technique used in not only roasting but with baking and grilling meats and in doing so it helps to improve the flavor.
Seared meat is cooked at a high temperature until a browned crust forms. Some people may call this “browning off the meat”.
To sear meat place 2 Tablespoons of vegetable oil in a stock pot over medium heat. Wait for the pot and oil to heat up about a minute or so. Add meat to the hot pot of oil.
If desired season the meat at this time with salt and pepper to taste.
The meat will automatically stick to the pan. As it cooks and after the meat has browned it will release from the pan. Just make sure the heat is not so hot that it will burn the meat. Once the meat has seared and has released from the pan use a meat fork and flip the meat over and sear the other side.
Prepare Pot
After the meat has seared on both sides add 32 ounces of beef broth and about 2 cups water to cover the entire roast.
Note: To avoid meat from drying out during baking I cover the entire piece of meat with broth plus the added juices are used for making the gravy.
Bake
Add 1 large onion cut in fourths. Cover with lid or aluminum foil and bake at 325 degrees Fahrenheit for a total of 5 hours.
Optional: After 3 hours of baking add some fresh peeled carrots and potatoes of choice to the pot roast and return pot to baking. I like using those little Blushing Belle potatoes but I also make regular mashed potatoes too on the stovetop.
At the end of 5 hours remove pot from oven. Using a slotted spoon remove potatoes and onions and use tongs to remove the carrots and set aside.
Remove roast from pot and set aside. Cover with foil to keep warm if desired.
Gravy
Use the remaining juice in the pot to make gravy. Pour the juice through a large strainer into a medium pot.
Make a thickener of 1 1/2 cups whole milk and 7 Tablespoons all-purpose flour.
Combine the milk and flour in a large glass and use a whisk to combine until smooth. To ensure lump free gravy use a mini strainer and pour the thickener into a measuring cup.
Slowly add half of the thickener to the beef broth and stir continuously while cooking over medium heat until it comes to a full boil.
Thicken Gravy
At this point the gravy will likely need more thickener. Gradually add half of the remaining thickener and bring to a full boil again. Continue repeating these steps until desired consistency.
Hint: If the gravy is too thin add more of the thickener until desired thickness. And if the gravy is too thick, don’t worry, you can add more milk, only a little bit at a time though.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING THE ULTIMATE POT ROAST AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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The Ultimate Pot Roast with Beef Gravy
Make the ultimate pot roast with a creamy beef gravy. It's the perfect no-hassle dinner ready in as little as 5 hours.
Notes: Approximate nutrition info per serving of meat and gravy (6 servings): 410 calories, 28g fat, 13.3g carbs, 24.9g protein. Recipe analyzed by verywell.
Ingredients
Pot Roast
- 2 1/2 to 3 pounds chuck roast or shoulder roast
- 2 Tablespoons vegetable oil
- 32 ounces beef broth
- 2 cups water
- 1 large yellow onion
- salt and pepper to taste
- Optional: carrots and potatoes
Gravy
- 1 1/2 cups whole milk
- 7 Tablespoons all-purpose flour
Instructions
Meat
-
Sear Meat
Searing is a technique used in not only roasting but with baking and grilling meats and in doing so it helps to improve the flavor.
Seared meat is cooked at a high temperature until a browned crust forms. Some people may call this “browning off the meat”.
To sear meat place 2 Tablespoons of vegetable oil in a stock pot over medium heat. Wait for the pot and oil to heat up about a minute or so. Add meat to the hot pot of oil.
If desired season the meat at this time with salt and pepper to taste.
The meat will automatically stick to the pan. As it cooks and after the meat has browned it will release from the pan. Just make sure the heat is not so hot that it will burn the meat. Once the meat has seared and has released from the pan use a meat fork and flip the meat over and sear the other side.
-
Prepare Pot
After the meat has seared on both sides add 32 ounces of beef broth and about 2 cups water to cover the entire roast.
Note: To avoid meat from drying out during baking I cover the entire piece of meat with broth plus the added juices are used for making the gravy.
-
Bake
Add 1 large onion cut in fourths. Cover with lid or aluminum foil and bake at 325 degrees Fahrenheit for a total of 5 hours.
Optional: After 3 hours of baking add some fresh peeled carrots and potatoes of choice to the pot roast and return pot to baking. I like using those little Blushing Belle potatoes but I also make regular mashed potatoes too on the stovetop.
At the end of 5 hours remove pot from oven. Using a slotted spoon remove potatoes and onions and use tongs to remove the carrots and set aside.
Remove roast from pot and set aside. Cover with foil to keep warm if desired.
Gravy
-
Use the remaining juice in the pot to make gravy. Pour the juice through a large strainer into a medium pot.
Make a thickener of 1 1/2 cups whole milk and 7 Tablespoons all-purpose flour.
Combine the milk and flour in a large glass and use a whisk to combine until smooth. To ensure lump free gravy use a mini strainer and pour the thickener into a measuring cup.
Slowly add half of the thickener to the beef broth and stir continuously while cooking over medium heat until it comes to a full boil.
Thicken Gravy
At this point the gravy will likely need more thickener. Gradually add half of the remaining thickener and bring to a full boil again. Continue repeating these steps until desired consistency.
Hint: If the gravy is too thin add more of the thickener until desired thickness. And if the gravy is too thick, don’t worry, you can add more milk, only a little bit at a time though.
