Classic Pot Roast with Potatoes and Gravy

Introduction

Classic Pot Roast with Potatoes and Gravy is a beloved comfort dish that has stood the test of time. It features a tender, slow-cooked beef roast nestled among hearty potatoes, carrots, and onions, all infused with the rich flavors of herbs and savory broth. The dish is completed with a silky, flavorful gravy made from the roast’s own juices. This one-pot wonder is wholesome, filling, and deeply satisfying, making it a perfect centerpiece for family dinners, cozy weekends, or festive gatherings. It’s more than just a meal—it’s a tradition that brings warmth, nostalgia, and togetherness to the table.

Why I Love This Recipe

I love this recipe because it embodies the essence of true comfort food. The beef becomes melt-in-your-mouth tender after slow cooking, while the potatoes and carrots soak up all the savory juices, creating layers of flavor in every bite. The rich, homemade gravy ties everything together, making it feel indulgent yet heartwarming.

It’s also a dish that brings people together—perfect for serving family-style at the dinner table, where everyone digs in and enjoys. I love how it transforms simple, affordable ingredients into something so satisfying and elegant. Plus, the aroma that fills the kitchen while it cooks is absolutely irresistible, building anticipation for a meal that’s worth the wait.

Why It’s a Must-Try Dish

• Comfort Food Classic – A dish that never goes out of style.
• One-Pot Meal – Meat, potatoes, and vegetables cooked together for convenience.
• Crowd-Pleaser – Perfect for feeding a family or guests.
• Leftovers-Friendly – Tastes even better the next day.
• Customizable – Easy to adjust with your favorite vegetables and seasonings.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 3 hours (oven-braised)
• Total Time: ~3 hours 20 minutes
• Servings: 6–8 servings
• Calories per serving: ~480–520 kcal (varies by cut of beef and gravy amount)

Cuisine & Course

• Cuisine: American Classic
• Course: Main Course / Dinner

Ingredients

• 3–4 lbs (1.5–2 kg) beef chuck roast
• 2 tbsp olive oil or vegetable oil
• 2 large onions, sliced
• 4 cloves garlic, minced
• 4–5 large carrots, cut into chunks
• 2–3 lbs baby potatoes (or Yukon Gold, cut in half)
• 4 cups beef broth (low-sodium preferred)
• 1 cup red wine (optional, or replace with more broth)
• 2 tbsp tomato paste
• 3 sprigs fresh thyme (or 1 tsp dried)
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 2 bay leaves
• Salt & freshly ground black pepper, to taste

For Gravy

• 2 tbsp all-purpose flour (or cornstarch)
• 2 tbsp butter (or drippings from roast)
• 1–2 cups pot roast cooking liquid

Simple Cooking Directions

1. Sear the Beef – Brown the chuck roast on all sides in oil.
2. Add Aromatics – Sauté onions, garlic, and tomato paste.
3. Deglaze – Pour in red wine or broth to scrape up browned bits.
4. Add Vegetables & Herbs – Potatoes, carrots, thyme, rosemary, bay leaves.
5. Braise – Return beef, add broth, cover, and cook low and slow until tender.
6. Make Gravy – Strain some liquid, thicken with flour-butter roux or cornstarch slurry.
7. Serve – Slice beef, arrange with potatoes and carrots, ladle with rich gravy.

Step-by-Step Recipe Preparation

1. Preheat oven to 325°F (165°C).
2. Season beef roast generously with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat.
4. Sear beef on all sides until deeply browned (5–7 minutes per side). Remove and set aside.
5. Add onions and sauté until caramelized, then stir in garlic and tomato paste for 1–2 minutes.
6. Deglaze the pot with red wine (or broth), scraping up browned bits.
7. Return beef to pot. Add carrots, potatoes, herbs, bay leaves, and enough broth to cover halfway up the meat.
8. Cover with a lid and transfer to oven. Cook for 3–3.5 hours, until beef is fork-tender.
9. Remove beef and vegetables to a serving platter. Tent with foil.
10. Make gravy: Melt butter in the same pot, whisk in flour, then slowly add cooking liquid until thickened.
11. Slice or shred roast, drizzle with gravy, and serve warm.

How to Serve

• Slice beef and serve alongside potatoes and carrots.
• Generously ladle gravy over everything.
• Pair with crusty bread or dinner rolls to mop up the sauce.
• Serve with a crisp green salad or roasted vegetables for balance.

Additional Recipe Tips

• Use a chuck roast for best flavor and tenderness.
• Don’t skip searing—it develops deep flavor.
• For richer gravy, add a splash of cream at the end.
• Cook slowly for tender meat; rushing will make it tough.

Variations

• Slow Cooker Version – Cook on LOW for 8–9 hours or HIGH for 5–6 hours.
• Instant Pot Version – Pressure cook for 60–70 minutes, natural release.
• Vegetable Additions – Add parsnips, celery, or mushrooms.
• Herb Swap – Try sage or oregano instead of rosemary.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Store pot roast with gravy in freezer-safe containers for up to 3 months. Thaw overnight in fridge before reheating.
• Reheating: Warm in oven at 300°F (150°C) or on stovetop until heated through.

Special Equipment Needed

• Large Dutch oven or heavy oven-safe pot with lid
• Sharp carving knife
• Wooden spoon for deglazing
• Whisk for gravy

Conclusion

Classic Pot Roast with Potatoes and Gravy is the kind of dish that never fails to bring comfort and joy to the table. With tender beef, hearty vegetables, and savory gravy, it’s wholesome, filling, and truly satisfying. Whether it’s a family Sunday dinner, a holiday feast, or a cozy weeknight meal, this recipe is a must-try that guarantees delicious results every time.