How to Make Pot Roast with Gravy

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth can reduce sodium and calories.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice provides sweetness without alcohol.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch is a gluten-free thickener.

Take a 2 pound chuck eye roast and season one side with salt and black pepper.

Let the roast sit at room temperature for about 30 minutes.

Heat olive oil in a pot over high heat.

Add the roast to the pot and brown it on one side for a few minutes.

While the first side is browning, season the other side of the roast with salt and black pepper.

Once browned, remove the roast and set aside.

Add chopped onions and celery to the pot, then add the potatoes that have been peeled and chopped into large pieces.

Pour in some water and add beef bouillon cubes to the pot.

Wait for the broth to boil, then cover the pot and place it in a preheated oven at 325 degrees for about 3 hours.

After 3 hours, remove the pot from the oven and take out the roast and vegetables carefully, letting them drain a bit.

Let the roast rest to allow the juices to redistribute.

To make the gravy, heat a pan over medium heat and add a couple tablespoons of butter and flour to create a roux.

Stir and cook the roux for about 2 minutes to remove the raw flour taste.

Add the juices from the roast and vegetables to the roux, whisking until smooth.

If the gravy is too thick, add more broth to reach desired consistency.

Add browning and seasoning sauce to the gravy for color and flavor, along with salt and pepper to taste.

Plate the roast and arrange the vegetables around it for serving, then pour the gravy into a gravy boat.

Cooking Techniques

Equipment Needed

Spice Level: