Sunday Pot Roast with Pan Gravy
This roast is tender, flavorful and easy to prepare. Perfect for a Sunday supper with family and or guests.
- Pan gravy:
- 4 pound chuck roast
- 2 tablespoons olive oil, dividef
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 yellow onions
- 1 pound baby carrots
- 1 cup red wine
- 3 cups beef broth
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1/2 teaspoon celery flake
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 3 tablespoons butter
- 3 tablespoons flour
- Pan juices, strained (3 to 4 cups)
Preparation time 30mins
Cooking time 280mins
Preheat oven 300°F.
Bring roast to room temperature by leaving on counter top about 1 hour.
Quarter the onion. Preheat Dutch oven (6 quart enamel cast iron pan) over high heat. Add half the olive oil. Brown onion about 4 minutes and remove to a plate.
Brown carrots about 4 minutes and remove to a plate.
Season the roast with salt and pepper. Add remaining olive oil to pan and sear the meat on all sides. Searing the meat will take about 8 to 10 minutes and then remove to a plate.
Deglaze the pan with the red wine scraping the bottom and cook the wine over medium heat about 3 minutes and turn off the heat. Return the roast, onions and carrots to the pan.
Whisk the beef broth, spices and herbs and pie over the roast. Cover and slow cook 4 hours or until tender. Allow roast to rest tented with foil at least 30 minutes. Remove the roast to a large plate and shred with 2 forks. Remove vegetables to the same plate with s slotted spoon. Cover with foil to keep warm.
For the gravy:
Strain the cooking liquid and place in the refrigerator. In a sauce pan over medium heat make a roux by melting 3 tablespoons butter and whisk in 3 tablespoons flour and cook about 30 seconds. Skim fat off of the pan juices and discard. ehisk pan juices into the roux. Cook over medium heat whisking often about 10 minutes or until desired thickness. The gravy is ready when it coats the back of a spoon.
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