Pot Roast With Gravy
Join Brenda Gantt in her YouTube video, “Pot Roast With Gravy,” in 2023. Experience the comforting aroma and flavors of this classic dish as Brenda demonstrates her cooking prowess. Watch as she tenderly prepares a succulent pot roast, slow-cooked to perfection, and topped with savory gravy. Get ready to indulge in a hearty and satisfying meal with Brenda Gantt’s expert guidance!
3 pounds beef chuck roast
Salt and black pepper to taste
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 cup beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons butter
Preheat your oven to 325°F (163°C).
Season the beef chuck roast generously with salt and black pepper on all sides.
Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the roast and sear it on all sides until browned. Remove the roast and set it aside.
In the same pot, add the chopped onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Pour in the beef broth and red wine (if using). Stir in the tomato paste until well combined.
Return the seared roast to the pot. Add the fresh thyme, rosemary, and bay leaves.
Cover the pot with a lid and transfer it to the preheated oven. Allow the roast to cook for about 3 to 4 hours, or until it becomes tender and easily falls apart.
Once the roast is done, carefully remove it from the pot and place it on a cutting board. Cover it with aluminum foil and let it rest for about 15 minutes.
Meanwhile, strain the liquid from the pot into a separate bowl, discarding the cooked vegetables and herbs. Skim off any excess fat from the liquid.
In a small saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Cook the roux for a minute or two until it turns golden brown.
Slowly pour the reserved liquid from the pot into the saucepan, whisking continuously to avoid lumps. Cook the gravy until it thickens to your desired consistency.
Slice the rested pot roast and serve it with the homemade gravy poured over the top.
You can add additional vegetables like potatoes or mushrooms to the pot roast for added flavor and variety.
If you prefer a non-alcoholic version, you can substitute the red wine with additional beef broth.
For a richer flavor, marinate the roast in the refrigerator overnight with a mixture of your favorite herbs and spices before cooking.
Now you’re ready to enjoy a comforting and delicious Pot Roast With Gravy!