Old Fasioned Pot Roast & Gravy

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is more economical.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol, while cooking wine is less expensive.

Preheat the oven to 300°F.

Season the beef chuck roast with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the roast on all sides until browned, about 4-5 minutes per side.

Remove the roast and set aside.

Add chopped onions, carrots, and celery to the pot; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Pour in red wine to deglaze the pot, scraping up brown bits, and simmer for 2-3 minutes.

Return the roast to the pot; add beef broth, bay leaves, thyme, and rosemary.

Cover and transfer to the oven; braise for 3-4 hours until the meat is tender.

Remove the roast and let it rest for 15 minutes before slicing.

Strain the cooking liquid into a saucepan and bring to a simmer.

Mix cornstarch with water to create a slurry; add to the simmering liquid to thicken the gravy.

Serve sliced roast with gravy and garnish with parsley.

Cooking Techniques

Spice Level:

Allergens