Pot Roast & Gravy

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Ingredients

  • 1 (3 to 4-pound) beef chuck roast
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 2 tablespoons cornstarch (optional, for thickening gravy)

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast in the hot skillet until browned on all sides, about 3-4 minutes per side. Transfer the roast to a slow cooker or Dutch oven.
  2. Add the diced onion, sliced carrots, sliced celery, and minced garlic to the skillet. Cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Transfer the vegetables to the slow cooker or Dutch oven with the roast.
  3. Pour the beef broth and Worcestershire sauce over the roast and vegetables. Add the dried thyme and rosemary. Cover and cook on low heat for 8 hours in a slow cooker or 3-4 hours in a Dutch oven, or until the roast is tender and easily shreds with a fork.
  4. If desired, thicken the gravy by whisking together 2 tablespoons of cornstarch with 2 tablespoons of water. Stir the cornstarch mixture into the cooking liquid and cook on high heat for an additional 10-15 minutes, or until the gravy has thickened.
  5. Serve the pot roast and gravy hot, with your favorite side dishes.

Kitchen Equipment Needed

  • Skillet
  • Slow cooker or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon
  • Measuring cups and spoons

How to Store Leftovers

Store any leftover pot roast and gravy in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the leftovers in a microwave-safe dish and heat until warmed through, or reheat in a skillet over medium heat.

Food Pairings

This Pot Roast & Gravy pairs perfectly with mashed potatoes, roasted vegetables, or creamy polenta. For a complete meal, serve with a side salad and crusty bread.

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