Sheila's Savory Pot Roast and Vegetables With Gravy

"This can be cooked in the oven or on the rangetop. It is even more flavorful if made a day ahead, and the fat is easier to lift off the pan juices if it's cold. I usually reheat it while making some potato pancakes."
photo by diner524 photo by diner524
photo by diner524
Ready In:




  • Rub the roast with 3 T. flour.
  • Heat oil in 5- to 6-quart ovenproof Dutch oven or pot over medium-high heat until rippling but not smoking. Add the meat and brown on all sides.
  • Add broth, onion with cloves, bay leaf, thyme, salt and pepper. Cover and reduce heat to low and simmer, or place in a preheated 300 degree oven. Cook 2 hours or until almost fork-tender.
  • Scatter vegetables around meat. Cover and cook 1-1/2 hours longer or until meat and vegetables are tender. Remove meat from pot.
  • Strain juices from vegetables into a 1-quart saucepan.
  • (Can be prepared ahead to this point. Return meat and vegetables to pot. Cover pot and saucepan and refrigerate up to 48 hours.).
  • About 1 hour before serving, heat oven to 350 degrees. Whisk remaining 1/4 cup flour with the water until smooth.
  • Skim and discard fat from reserved vegetable liquid in saucepan. Bring to a boil over medium heat, then whisk in flour mixture. Boil 2 to 3 minutes, whisking often until gravy has thickened.
  • Pour over meat and vegetables. Cover and cook or bake for 45 to 50 minutes until hot (meat thermometer inserted in thickest part should read 130 degrees).
  • Remove meat to serving platter. Remove vegetables with slotted spoon and arrange around meat. Pour gravy into gravy boat and serve alongside meat and vegetables.
  • Note: To peel onions, place in saucepan with water to cover. Bring to a boil, drain, chill in cold water, then slip off skins.

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  1. I made this for Sunday dinner last night and it was great. I did have to sub a few items, as I didn''t have parsnips, cloves or pearl onions. I brown the meat which I seasoned with garlic, salt and pepper, in about 2 tab. olive oil, on stove top. Then added the broth, and a large onion cut into wedges. Then covered it and placed it in a 350 degree oven and cooked about 1 1/2 hours, started later in the day then expected, so increased temp. I then added baby carrots and quartered potatoes, and cooked another hour 15 minutes. I then removed the meat and veggies, added a little water(mixed with some flour, salt and pepper) to the juices to make a gravy. Served with corn and it was an awesome dinner. Thanks Jackie for posting. Made for PRMR.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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