Mom's Pot Roast with Vidalia Onion Gravy

Warm up your kitchen with the comforting aromas of Mom’s Pot Roast with Vidalia Onion Gravy, a timeless classic that brings hearty flavors to the table. This tender, slow-cooked beef chuck roast is seasoned to perfection, seared for rich caramelization, and braised alongside sweet Vidalia onions, carrots, and potatoes for a one-pot wonder. The dish is elevated with a luscious onion gravy made from the roast's savory drippings, offering a velvety finish that’s irresistible. Whether you include a splash of red wine for depth or keep it classic, this recipe guarantees succulent meat that falls apart with every bite. Ideal for cozy family dinners, this pot roast pairs rustic charm with gourmet appeal—all in just 20 minutes of prep time.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 2 large Vidalia onions, thinly sliced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 pieces bay leaves
• 2 sprigs fresh thyme sprigs
• 3 large carrots, peeled and cut into chunks
• 4 medium potatoes, cut into chunks

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef chuck roast dry with paper towels and season all sides with salt, black pepper, and garlic powder.

Step 3

Dredge the roast lightly in all-purpose flour, shaking off any excess.

Step 4

In a large Dutch oven or heavy oven-safe pot, heat the vegetable oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.

Step 5

Reduce the heat to medium and add the sliced Vidalia onions to the pot. Cook, stirring occasionally, until the onions are soft and caramelized, about 8-10 minutes.

Step 6

Deglaze the pot by adding beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.

Step 7

Return the roast to the pot, along with the bay leaves and thyme sprigs. The liquid should come about halfway up the sides of the roast; add more broth if needed.

Step 8

Cover the pot with a tight-fitting lid and place it in the preheated oven. Cook for 2 hours.

Step 9

After 2 hours, carefully add the carrots and potatoes around the roast. Recover and continue cooking for an additional 1.5 to 2 hours, or until the roast is fall-apart tender and the vegetables are cooked through.

Step 10

Remove the pot from the oven and transfer the roast and vegetables to a serving platter. Discard the bay leaves and thyme sprigs.

Step 11

For the Vidalia onion gravy, strain the liquid from the pot into a saucepan, or leave the onions in if you prefer a chunky gravy. Simmer the liquid over medium heat until slightly thickened. If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering liquid.

Step 12

Slice the pot roast and serve hot with the vegetables, ladling the Vidalia onion gravy over the top.

Nutrition Facts

Serving size	(3357.0g)

Amount per serving	% Daily Value*
Calories	4621.8

Total Fat 300.9g	0%
Saturated Fat 113.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1020.6mg	0%
Sodium 7525.5mg	0%
Total Carbohydrate 185.0g	0%
Dietary Fiber 23.3g	0%
Total Sugars 36.6g
Protein 271.1g	0%

Vitamin D 0IU	0%
Calcium 424.3mg	0%
Iron 43.5mg	0%
Potassium 8076.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 23.9%

Carbs: 16.3%