pot-roast-with-gravy

Hearty Pot Roast and Gravy

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

There seems to be a trend these days of making traditional recipes as complicated as possible. A friend of mine made Pot Roast recently using a recipe from the internet, and she had 18 ingredients in her recipe along with some really complicated steps. My Pot Roast recipe is a return to the old fashion methods, where the food tastes great and  does not require a master chef or a fat wallet to get rave reviews.

My family loves this so much that even though I always buy the biggest roast I can find, we never have leftovers for lunch the next day. This meal takes 2 to 3 hours to make and disappears within minutes of placing it on the table. We also love the anticipation that builds as the house fills with that wonderful aroma of beef and potatoes while it’s cooking.

This is definitely not a meal for dieters or people with heart disease as it is high in calories, fat, and cholesterol, but it is perfect for those who want a hearty meal that is simple to prepare and takes them back to those nostalgic days of home-cooked meals around the family table. It is the classic meat and potatoes dinner.

For a Paleo friendly version, replace the potatoes with turnips. For the gravy, you can use the pan drippings by themselves for a thin sauce or use arrowroot to thicken the gravy.

Equipment Used:
Paula Deen Signature Enamel on Steel 12-Quart Stockpot
Chicago Cutlery 3-1/2-Inch Parer Knife
Surpahs 3-Layer Cross-Laminated Bamboo Cutting Board
OXO Good Grips 12-Inch Stainless-Steel Locking Tongs
Pyrex Prepware 2-Cup Measuring Cup
Cuisinart Chef’s Classic Stainless 1-1/2-Quart Saucepan

Calories count: 900

Nutrition Facts
6 Servings
Amount Per Serving
Calories    899.9
Total Fat    51.1 g
Saturated Fat    8.2 g
Polyunsaturated Fat    0.9 g
Monounsaturated Fat    3.2 g
Cholesterol    136.0 mg
Sodium    954.2 mg
Potassium    1,580.6 mg
Total Carbohydrate    39.6 g
Dietary Fiber    5.0 g
Sugars    7.1 g
Protein    68.4 g
Vitamin A    158.3 %
Vitamin B-12    131.2 %
Vitamin B-6    63.2 %
Vitamin C    58.2 %
Vitamin D    0.0 %
Vitamin E    6.0 %
Calcium    41.6 %
Copper    11.1 %
Folate    12.5 %
Iron    39.8 %
Magnesium    21.0 %
Manganese    6.2 %
Niacin    52.0 %
Pantothenic Acid        9.1 %
Phosphorus        53.1 %
Riboflavin    31.3 %
Selenium    54.1 %
Thiamin    22.0 %
Zinc    76.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Share on FacebookShare on Google+Pin on PinterestTweet about this on Twitter

Recipe Rating

  • (0 Rating)

Ingredients

  • 3 to 4 lbs Beef chuck roast
  • salt
  • ground pepper
  • 3 Yellow onions
  • 6 Russet Potatoes
  • 6 Carrots
  • 2 tablespoons Corn Starch

Instructions

  • 1. Preheat oven to 350 degrees. Generously salt and pepper the roast. Add vegetable oil to a large stockpot and heat to medium-high on stovetop and sear the roast to a deep dark brown color. This step is very important. You must cook all sides until almost burnt to seal in the juices and get the most tenderness and best flavor. The oil will be popping up trying to burn you, so use long tongs, two of them if possible. Never use a fork or knife as poking even a small hole in the roast will allow the juices to escape.
  • 2. Once the roast is seared to a very dark color, take the stockpot off the burner. Remove the outer layers from the onions then cut each one in half and drop into stockpot. Once the stockpot is cool enough to add water without damaging the pot, add enough water to fill about half way up the side of the roast. Pour the water next to the roast, not on the roast itself. Put the lid on the stockpot and place it in the preheated oven. Total bake time is 40 minutes per pound.
  • 3. Wash the potatoes and carrots then cut them into large pieces. When there is one hour of bake-time left for the roast, add the cut potatoes and carrots to the stockpot.
  • 4. You will know the roast has finished baking when it is so tender that it falls apart, and the vegetables should be soft and easy to pierce with a fork. Remove the stockpot from the oven and transfer the roast and vegetables to a platter.
  • 5. Pour 2 cups of the drippings from the stockpot into a small saucepan. If there are not 2 cups of drippings, add hot water to make up the difference. Mix 2 tablespoons of cornstarch with 1/4 cup cold water and add to saucepan. Cook on medium heat, constantly stirring until gravy thickens to desired consistency. Serve and Enjoy!

Instructions

  • 1. Preheat oven to 350 degrees. Generously salt and pepper the roast. Add vegetable oil to a large stockpot and heat to medium-high on stovetop and sear the roast to a deep dark brown color. This step is very important. You must cook all sides until almost burnt to seal in the juices and get the most tenderness and best flavor. The oil will be popping up trying to burn you, so use long tongs, two of them if possible. Never use a fork or knife as poking even a small hole in the roast will allow the juices to escape.
  • 2. Once the roast is seared to a very dark color, take the stockpot off the burner. Remove the outer layers from the onions then cut each one in half and drop into stockpot. Once the stockpot is cool enough to add water without damaging the pot, add enough water to fill about half way up the side of the roast. Pour the water next to the roast, not on the roast itself. Put the lid on the stockpot and place it in the preheated oven. Total bake time is 40 minutes per pound.
  • 3. Wash the potatoes and carrots then cut them into large pieces. When there is one hour of bake-time left for the roast, add the cut potatoes and carrots to the stockpot.
  • 4. You will know the roast has finished baking when it is so tender that it falls apart, and the vegetables should be soft and easy to pierce with a fork. Remove the stockpot from the oven and transfer the roast and vegetables to a platter.
  • 5. Pour 2 cups of the drippings from the stockpot into a small saucepan. If there are not 2 cups of drippings, add hot water to make up the difference. Mix 2 tablespoons of cornstarch with 1/4 cup cold water and add to saucepan. Cook on medium heat, constantly stirring until gravy thickens to desired consistency. Serve and Enjoy!

Rate this recipe

pot-roast-with-gravy
  • 0 People Rated This Recipe

  • Average Rating

    (0 / 5)

No comments yet.

Leave a Reply

About this Foodie