Perfect Pot Roast With Vegetables and Gravy

Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

I have always loved comfort food and a well prepared pot roast tops the list. There are more recipes for pot roast than there are pots too cook them. Many of those recipes, however, produce dry, pasty-looking meat and vegetables that just don't quite make it. I've taken the best from lots of different techniques and come up with what I think is a recipe you'll enjoy time and again. Quite a few different cuts of beef are "suitable" for pot roast: bottom round, rump and front cut brisket to name a few. A blade cut chuck roast is far and away the best choice, however. It's fattier than the others and during the long, slow cooking process called braising, the chuck produces the most mouth watering end result. Be sure to brown the roast and vegetables before braising. This improves the flavor and also enhances the appearance as the high heat used during browning carmelizes the sugars in the meat. The quantity of each of the ingredients can be varied a little to suit your individual taste. Accordingly, the timing suggested is only a guide and you should test for doneness as you begin to approach the end of the cooking time. This recipe calls for cooking in a crock pot. You can also use a large heavy Dutch oven and cook in the oven.

Ingredients Nutrition

Directions

  1. Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. In a large skillet (not non-stick) heat the oil over medium-high heat.
  3. Add the roast and cook, turning often, until browned, about 10 minutes.
  4. Transfer the roast to a plate.
  5. Add more oil to the skillet if necessary and heat over medium-high heat.
  6. Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
  7. Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
  8. Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
  9. Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
  10. Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
  11. Skim the fat from the surface of the cooking liquid.
  12. Remove the bay leaf.
  13. In a saucepan, melt the butter over very low heat.
  14. Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
  15. Whisk in the cooking liquid and bring to a simmer.
  16. Cook, whisking often, until thickened and reduced to about 1 cup.
  17. Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

Reviews

(5)
Most Helpful

The "finished product" was really nice, I think in part because of your direction to brown the vegetables. We loved this meal!

faa December 24, 2009

Made recipe exactly as specified. The roast was very tender but still sliceable, as another reviewer stated. It was definitely drier than an oven-cooked roast, but it's a great recipe for when you need to use the slow cooker. Next time I'll add a little more salt.

jwollese January 28, 2016

This is an excellent recipe, with very good directions for prepping food for the crockpot. I made a few modest changes - I did rub the meat with flour prior to browning, adding few whole garlic cloves with the other vegetables. I used 1/2 cup of red wine that I simmered to reduce to half and then added 1/4 cup of chicken broth. I also added a few whole peppercorns to the crock. I think you would need more vegetables if you need all the servings shown. I used a 2 lb roast but all the vegetables and liquid. My pot roast was tender but sliceable and the vegetables were done in about 5 hours, using a 5 qt crockpot.<br/>,

duonyte February 22, 2014

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