Pot Roast With Gravy

Pot Roast With Gravy

In her latest culinary masterpiece, renowned chef Brenda Gantt presents a mouthwatering recipe for Pot Roast, perfect for feeding a large group. With her signature flair and expertise, Brenda guides viewers through the step-by-step process, ensuring a delectable and tender roast every time. This YouTube video is a must-watch for anyone looking to impress their guests with a hearty and satisfying meal. Get ready to tantalize your taste buds and elevate your cooking skills with Cooking With Brenda Gantt in 2023.


1 large beef roast (around 4-5 pounds)
2 tablespoons vegetable oil
2 onions, sliced
4 carrots, peeled and cut into chunks
4 celery stalks, cut into chunks
4 cloves of garlic, minced
1 cup beef broth
1 cup red wine
2 tablespoons tomato paste
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
Salt and pepper to taste


Preheat your oven to 325°F (165°C).

Season the beef roast generously with salt and pepper on all sides.

Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the seasoned beef roast and sear it on all sides until browned. This will help seal in the juices and enhance the flavor.

Remove the roast from the pot and set it aside momentarily.

In the same pot, add the sliced onions, carrots, celery, and minced garlic. Sauté the vegetables until they start to soften and become fragrant.

Return the beef roast to the pot, placing it on top of the sautéed vegetables.

In a separate bowl, whisk together the beef broth, red wine, and tomato paste until well combined. Pour this mixture over the roast and vegetables in the pot.

Add the fresh rosemary and thyme sprigs to the pot, nestling them around the roast.

Cover the pot with a lid and transfer it to the preheated oven. Allow the pot roast to cook for approximately 3-4 hours or until the meat is fork-tender.

After the cooking time is complete, carefully remove the pot from the oven. Take out the roast and place it on a serving platter. Let it rest for a few minutes before slicing.

While the roast is resting, strain the cooking liquid and skim off any excess fat. This liquid can be used as a flavorful sauce.

Serve the sliced pot roast with the cooked vegetables and drizzle with the sauce. Garnish with additional fresh herbs if desired.

This Pot Roast For a Crowd recipe is sure to impress your guests with its tender and succulent meat, flavorful vegetables, and rich sauce. Enjoy the hearty and satisfying flavors that will leave everyone wanting seconds. Happy cooking!



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