Pot Roast with Carrots, Potatoes & Gravy

 

Ingredients

3–4 lbs beef chuck roast

Salt and black pepper, to taste

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

4–5 carrots, peeled and cut into chunks

4–5 potatoes, peeled and cut into chunks

2 cups beef broth

Instructions

1. Season the meat: Pat the roast dry and season generously with salt and pepper.

2. Sear the roast: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown the roast on all sides until a nice crust forms (about 3–4 minutes per side). Remove and set aside.

3. Sauté aromatics: In the same pot, add the onion and cook until softened (about 3 minutes). Add garlic and cook another 1 minute.

4. Deglaze: Pour in a splash of beef broth and scrape the browned bits from the bottom.

5. Build the pot roast: Return the beef to the pot. Add carrots, potatoes, and remaining beef broth. Cover with lid.

6. Cook:

Stovetop/oven: Simmer gently on low heat for 3–4 hours (or bake covered at 325°F / 165°C for the same time).

Slow cooker: Cook on low for 8 hours or high for 4–5 hours.

7. Finish: Once meat is fork-tender and vegetables are cooked, remove the roast. Shred or slice, then return to the pot. Taste and adjust seasoning.

8. Gravy option: If you want a thicker gravy, mix 2 tbsp cornstarch with 2 tbsp water and stir into the cooking liquid. Simmer until thickened.