Pot Roast and Gravy Recipe | How to make pot roast EASY

beef broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using homemade broth can enhance flavor without additives.

beef chuck roast

🥗Healthier: sirloin roast

💰Cheaper: brisket

Sirloin is leaner, while brisket can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for browning.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a common thickening agent and may be more readily available.

Dredge the chuck roast in 1/2 cup all-purpose flour, onion powder, garlic powder, salt, and cracked black pepper in a baking pan.

Coat and dredge the 4 lbs of chuck roast well with the flour mixture.

Preheat a very large pan and add oil to cover the bottom.

Brown the meat in the hot pan for several minutes on each side until nicely browned.

Let the meat rest after browning.

In the same pan, add 1 diced large onion with the heat off to avoid burning, then turn on the heat to sauté until softened and translucent.

Add lots of chopped garlic and sauté for another minute.

Use the leftover flour dredge mix to create a gravy by adding 3 to 4 tablespoons of it to the pan until it absorbs the oil.

Pour in 2 cups of store-bought beef broth and stir until thickened, adding salt and dark soy sauce for color if desired.

Transfer the meat to a 6-quart crock pot and pour the gravy over the top.

Add fresh thyme, potatoes, and carrots to the crock pot.

Cover with a lid and set on low to cook for 6 to 8 hours, depending on desired tenderness.

After cooking, check the meat for tenderness; it should be fork-tender but not shredded.

Remove the meat and let it rest, skimming off the fat from the top of the gravy.

Slice the rested meat and serve with the gravy and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary