Savory Pot Roast with Pan Gravy Oven or Crock Pot
Tender, juicy, and deeply flavorful, this Savory Pot Roast with Pan Gravy is the ultimate comfort food, perfect for cozy family dinners or special occasions. Whether slow-cooked in a crock pot or gently roasted in the oven, the beef chuck roast becomes irresistibly fork-tender, infused with the earthy richness of fresh rosemary and thyme. Surrounding it, chunky carrots, creamy red potatoes, and sweet onions soak up the savory goodness of a beef broth and Worcestershire sauce base. The dish is brought to perfection with a velvety pan gravy, made from the pot’s flavorful drippings, delivering an extra dose of indulgence. With minimal prep and a low-and-slow cooking method, this hearty pot roast recipe guarantees melt-in-your-mouth results and a kitchen filled with mouthwatering aroma. Serve with a drizzle of warm gravy to make every bite unforgettable. Keywords: savory pot roast, pan gravy, oven pot roast, crock pot pot roast, slow-cooked beef roast, comfort food recipe.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 Yellow onion (quartered)
- 4 Carrots (peeled and cut into chunks)
- 6 Red potatoes (halved or quartered if large)
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 Fresh rosemary sprigs
- 2 Fresh thyme sprigs
- 1.5 tablespoons Cornstarch
- 2 tablespoons Cold water
Instructions
Season both sides of the chuck roast with salt, pepper, and garlic powder.
In a large skillet over medium-high heat, heat the olive oil. Sear the roast on all sides until a golden-brown crust forms (about 3 minutes per side).
If using an oven, preheat it to 300°F (150°C) at this point.
Transfer the roast to a large roasting pan or crock pot. Add the onions, carrots, and potatoes around the meat.
Pour the beef broth and Worcestershire sauce over the roast. Tuck the rosemary and thyme sprigs along the sides of the roast.
For oven cooking, cover the roasting pan with foil or a tight-fitting lid and place it in the oven. Roast for 3.5 to 4 hours, or until the meat is fork-tender.
For crock pot cooking, cover and cook on low heat for 8-10 hours or on high heat for 4-5 hours until fork-tender.
Once cooked, remove the roast and vegetables from the pan or crock pot, and transfer them to a serving plate. Cover with foil to keep warm.
Strain the cooking liquid into a saucepan, discarding the sprigs of herbs and any solids. Bring the liquid to a simmer over medium heat.
In a small bowl, mix the cornstarch and cold water to create a slurry. Gradually whisk the slurry into the simmering liquid, stirring constantly, until the gravy thickens (about 2-3 minutes).
Taste the gravy and adjust seasoning if necessary with additional salt or pepper.
Serve the pot roast and vegetables warm, drizzled with the gravy. Enjoy!
Nutrition Facts
Calories |
4608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.1 g | 389% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6933 mg | 301% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 37.4 g | ||
| Protein | 273.1 g | 546% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 9738 mg | 207% | |
*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.
