Mesquite Roast and Gravy
Elevate your dinner table with the smoky, bold flavors of Mesquite Roast and Gravy, the ultimate comfort food for meat lovers. This hearty recipe features a tender beef chuck roast rubbed with mesquite seasoning, salt, and black pepper, then slow-cooked to perfection in a rich, fragrant broth infused with garlic, onions, Worcestershire sauce, and bay leaves. The highlight is the creamy, homemade gravy made from the roast’s savory pan drippings, thickened into a luscious sauce that’s perfect for drizzling over slices of the fork-tender meat. With a deep smoky undertone and layers of rich flavor, this dish is ideal for family gatherings, special occasions, or any cozy night in. Pair with mashed potatoes or roasted vegetables for a complete meal that will leave everyone asking for seconds. Keywords: mesquite roast recipe, beef chuck roast, homemade gravy, smoky beef dinner, comfort food recipe.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 3 tbsp Mesquite seasoning
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 3 cups Beef broth
- 2 tbsp Worcestershire sauce
- 2 leaves Bay leaves
- 3 tbsp All-purpose flour
- 2 tbsp Unsalted butter
Instructions
Preheat your oven to 300°F (150°C).
Rub the beef chuck roast evenly with 3 tablespoons of mesquite seasoning, 1.5 teaspoons of salt, and 1 teaspoon of black pepper. Let it sit for 10 minutes to absorb the flavors.
In a large oven-safe Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until softened and fragrant.
Deglaze the pot by slowly pouring in 3 cups of beef broth, scraping up the browned bits from the bottom with a wooden spoon.
Add 2 tablespoons of Worcestershire sauce and 2 bay leaves to the pot. Return the roast to the pot, ensuring it is partially submerged in the liquid.
Cover the Dutch oven with a tight-fitting lid and place it in the preheated oven. Allow the roast to cook for approximately 3.5-4 hours, or until the meat is fork-tender.
Once the roast is done, carefully remove it from the pot and tent it loosely with foil to rest. Remove and discard the bay leaves from the liquid in the pot.
To make the gravy, strain the cooking liquid and measure out 2 cups. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes to form a roux.
Slowly whisk in the reserved cooking liquid, ensuring there are no lumps. Continue to cook and stir until the gravy thickens, about 3-5 minutes. Adjust seasoning with additional salt and pepper if needed.
Slice the roast and serve with the rich mesquite-flavored gravy. Enjoy!
Nutrition Facts
Calories |
4143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.3 g | 418% | |
| Saturated Fat | 128.1 g | 640% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 8275 mg | 360% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 9.6 g | ||
| Protein | 258.4 g | 517% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 4711 mg | 100% | |
*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.
