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BROWSE

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CLASSIC POT ROAST

with Beef Gravy

Active Time : 20 minutes
Total Time : 2 1/2-3 1/2 hours
Serves : 6-12 servings
INGREDIENTS
  • 1 (2 1/4-4 pound) boneless chuck pot roast
  • 1 tablespoon chopped garlic
  • 2 teaspoons sea salt
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon dried thyme leaves
  • 2 tablespoons pure vegetable oil
  • 1 pound baby carrots
  • 1 large yellow onion cut into 8 wedges
  • 1/2 cup dry red wine optional
  • 2 14.5 ounce cans beef broth divided
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
DIRECTIONS

In small bowl, combine garlic, salt, pepper and thyme; rub over both sides of roast. Heat oil in a roasting pan with cover over medium-high heat. Place roast in pan; sear both sides. Remove roast from pan.

Add carrots to pan. Sauté for 3-5 minutes; remove from pan. Set aside. Add onions to pan. Sauté for 3-5 minutes or until onions are browned. Add wine or ½ cup beef broth to deglaze pan; reduce by half. Add roast and 2 cups beef broth to pan. Bring to a boil.

Cover and transfer to a preheated 325°F oven. Roast 1 hour. Add carrots to pan. Continue roasting until roast and carrots are fork tender (about 1-2 hours). Remove roast from oven.

In large sauce pan, melt butter over medium-high heat. Add flour and whisk until light brown in color (about 2-3 minutes). Slowly add in beef broth juices from roasting pan, whisking constantly. Bring to a boil, whisking constantly until thickened. Add additional beef broth, if needed. Remove from heat; salt and pepper to taste.