Pot Roast with Gravy and Veggies
A chuck roast simmers all day with carrots, celery and a savory broth until it shreds, then drippings become a thick brown gravy.
8
servings10
minutes9
hoursA chuck roast simmers all day with carrots, celery and a savory broth until it shreds, then drippings become a thick brown gravy.
Ingredients
4 lb chuck pot roast
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 onion, quartered
1 lb baby carrots
3 celery stalks, cut into chunks
3 garlic cloves, minced
2 cups beef broth
3 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 tablespoons butter, for the gravy
3 tablespoons all-purpose flour, for the gravy
3 cups pan drippings, for the gravy
Directions
- Pat the roast dry and rub it with the salt, pepper and garlic salt. Sear it in the olive oil in a skillet until browned on all sides.
- Put the onion, carrots, celery and garlic in the slow cooker. Set the roast on top.
- Whisk the beef broth, Worcestershire, balsamic vinegar, soy sauce, thyme and rosemary. Pour it around the roast.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Keep the lid closed.
- The roast is done when it pulls apart with a fork. Move it and the vegetables to a platter.
- Pour the drippings through a fat separator and measure 3 cups of the liquid. Top up with broth if you are short.
- Melt the butter in a saucepan and whisk in the flour. Cook for a minute, then whisk in the drippings.
- Simmer for 4 to 5 minutes until the gravy thickens. Taste and add salt.
Notes
- Add baby potatoes in the last 4 hours if you want a one-pot dinner. Leftovers make great sandwiches. The roast keeps 4 days in the fridge and freezes for 3 months in its gravy.
Why this pot roast comes out tender
Chuck roast has plenty of marbling and connective tissue, which is why it works for a long cook. Searing first builds the brown flavor. The soy sauce and Worcestershire add hearty depth to the broth.
Vegetables sit under the roast, where they soak up the juices.
Making the gravy
Measure the drippings and top up with broth if you fall short. Whisking the flour into butter first prevents lumps. Simmer until it coats a spoon, then taste for salt.
Serving, swaps and leftovers
Mashed potatoes or buttered noodles pair well. Use brisket in place of chuck if you like, but expect a longer cook. Lean cuts like round roast turn dry.
Slice leftover roast thin for sandwiches, or warm it in gravy for a quick dinner.
Vegetables and timing
Baby carrots hold their shape better than chopped large ones. If you add potatoes, cut them into big chunks so they do not break apart. Keep the lid closed through the cook. Fresh parsley on top adds color to the plate.
Pot Roast with Gravy and Veggies at a glance
- Prep time: 10 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 18, led by chuck pot roast, olive oil, salt, black pepper
Tips for Pot Roast with Gravy and Veggies
Add baby potatoes in the last 4 hours if you want a one-pot dinner. Leftovers make great sandwiches. The roast keeps 4 days in the fridge and freezes for 3 months in its gravy.
Pot Roast with Gravy and Veggies FAQ
How long does Pot Roast with Gravy and Veggies take?
Pot Roast with Gravy and Veggies takes 9 hours of cooking after 10 minutes of prep.
How many people does Pot Roast with Gravy and Veggies serve?
This recipe makes 8 servings.
What do I need to make Pot Roast with Gravy and Veggies?
18 ingredients, led by chuck pot roast, olive oil, salt, black pepper. Amounts are in the recipe card above.
Part of: 28 Easy Crockpot Recipes for Cozy Fall Nights
