Country Style Pot Roast with Gravy
Tender, flavorful, and irresistibly comforting, this Country Style Pot Roast with Gravy is the ultimate one-pot meal for cozy family dinners. Featuring a perfectly seared chuck roast slow-braised to fork-tender perfection in a rich, aromatic broth of red wine, beef stock, and herbs like thyme and rosemary, this dish is bursting with rustic flavors. Hearty vegetables—carrots, celery, and onions—add a touch of sweetness and texture, while a smooth homemade gravy crafted from the pan drippings ties everything together beautifully. Ready in just over 3 hours, this easy-to-follow recipe will warm your home with tantalizing aromas and is ideal for serving a crowd. Perfect for Sunday suppers or special gatherings, this pot roast is comfort food at its finest.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into chunks
- 2 medium celery stalks, chopped
- 4 cloves garlic cloves, minced
- 3 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 1 leaf bay leaf
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
Preheat your oven to 300°F (150°C).
Season the chuck roast with 1 teaspoon of salt and black pepper, then dust it evenly with the flour.
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened and slightly browned. Stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaf. Return the seared roast to the pot, making sure it is mostly submerged in the liquid.
Cover the Dutch oven with a tight-fitting lid and place it in the oven. Cook for 3-3.5 hours, or until the roast is fork-tender.
Carefully remove the roast and vegetables from the pot, transferring them to a platter. Tent with foil to keep warm while making the gravy.
Strain the cooking liquid to remove herbs and any solids, then return the liquid to the pot. Bring it to a simmer on the stovetop.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the simmering liquid until the gravy thickens to your desired consistency. Season with the remaining 0.5 teaspoon of salt, or to taste.
Slice the pot roast and serve it with the vegetables, topped with the homemade gravy. Enjoy!
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 11645 mg | 506% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 23.5 g | ||
| Protein | 370.8 g | 742% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 448 mg | 34% | |
| Iron | 50.9 mg | 283% | |
| Potassium | 6456 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
