Sheila's Savory Pot Roast and Vegetables with Gravy

Elevate your comfort food game with Sheila's Savory Pot Roast and Vegetables with Gravy, a soul-warming classic packed with rich flavors and hearty ingredients. This recipe features a tender, slow-cooked chuck roast seasoned to perfection and seared for a caramelized crust, then braised in a robust blend of beef broth, optional red wine, and aromatic herbs. Nestled alongside fork-tender carrots, Yukon Gold potatoes, and celery, every bite is a harmonious balance of meaty and earthy flavors. The pièce de résistance? A silky homemade gravy crafted from the pan drippings, ensuring every slice is bathed in velvety goodness. Perfect for family gatherings or a cozy dinner, this one-pot wonder is both satisfying and easy to prepare, making it your go-to recipe for a delicious and stress-free meal.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 1 large Yellow onion, sliced
• 4 Garlic cloves, minced
• 2 cups Beef broth
• 1 cup Dry red wine (optional)
• 2 tablespoons Tomato paste
• 2 Bay leaves
• 4 Fresh thyme sprigs
• 4 medium Carrots, peeled and cut into chunks
• 1.5 pounds Yukon Gold potatoes, halved
• 3 Celery stalks, cut into chunks
• 2 tablespoons All-purpose flour
• 2 tablespoons Unsalted butter

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the chuck roast dry with paper towels. Season it generously on all sides with salt, black pepper, and garlic powder.

Step 3

Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast for 3-4 minutes on each side until a deep golden brown crust forms. Remove the roast and set it aside.

Step 4

In the same pot, add the sliced onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Step 5

Add the beef broth, red wine (if using), and tomato paste to the pot. Stir to combine and scrape up any browned bits from the bottom of the pot.

Step 6

Return the roast to the pot, nestling it into the liquid. Add the bay leaves and thyme sprigs.

Step 7

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

Step 8

After 2 hours, remove the pot from the oven and add the carrots, potatoes, and celery around the roast. Replace the lid and return the pot to the oven. Cook for an additional 1.5 to 2 hours, or until the meat and vegetables are fork-tender.

Step 9

Remove the pot from the oven and transfer the roast and vegetables to a serving platter. Tent them with foil to keep warm.

Step 10

Strain the cooking liquid into a bowl, discarding solids. Let it sit for a few minutes, then skim off excess fat from the surface.

Step 11

In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.

Step 12

Gradually add the strained cooking liquid while whisking constantly to create a smooth gravy. Simmer for 5-7 minutes until thickened. Adjust seasoning with salt and pepper, if necessary.

Step 13

Serve the roast sliced, surrounded by the vegetables, and generously drizzled with gravy.

Nutrition Facts

Serving size	(2626.0g)

Amount per serving	% Daily Value*
Calories	3798.2

Total Fat 208.6g	0%
Saturated Fat 91.7g	0%
Polyunsaturated Fat 10.7g
Cholesterol 1313.9mg	0%
Sodium 11921.3mg	0%
Total Carbohydrate 78.1g	0%
Dietary Fiber 14.2g	0%
Total Sugars 25.6g
Protein 368.9g	0%

Vitamin D 54.4IU	0%
Calcium 430.1mg	0%
Iron 50.0mg	0%
Potassium 6377.2mg	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: 51.2%

Protein: 40.3%

Carbs: 8.5%