Classic Pot Roast With Gravy

This Classic Pot Roast with Gravy recipe includes tender beef, savory vegetables, and a rich, flavorful gravy perfect for any family dinner. Slow-cooked to perfection, it’s an easy, hearty meal that pairs beautifully with mashed potatoes.

Classic Pot Roast with Gravy and Mashed Potatoes

Classic Pot Roast With Gravy

Ingredients:

• 3-4 lb beef chuck roast

• 1 packet Lipton's French Onion Soup Mix

• 1 tsp Lawry's Seasoning Salt

• 1 tsp garlic powder

• 1/2 tsp garlic salt

• 1 tsp of freshly cracked pepper

• 3-4 carrots cut into chunks

• 1 large onion, sliced

• 1 tbs of Better than Boullion beef paste

• 1 tbs Leah and Pearman’s Worchester Sauce

• 2 cups of water

• 2 tbsp vegetable oil or rendered beef oil

• 3 tbs butter

• 2 tbs of flour

We Suggest serving our Mashed Potatoes. (See Recipe)

Instructions:

Preheat oven to 325°F.

Rub the chuck roast on all sides with Lipton’s French Onion Soup, Lawry's Seasoning Salt, garlic powder, and garlic salt.

Heat oil or rendered beef fat in a large skillet over medium-high heat.

Sear the roast on all sides until browned, about 3-4 minutes per side.

Place the seared roast in a roasting pan.

Arrange carrots and onion around the roast.

Mix Worchester, Beef Paste, and water.

Pour over roast.

Bake 3-4 hours or until meat is easily cut with a fork.

Remove from pan and allow to rest 10 minutes before cutting or shredding.

Drain “juice” and set aside.

In a sauté pan add 3 tbs of butter on medium heat.

Once melted add 2 tbs of flour and mix into paste.

Slowly add “juice” whisking until the paste is fully incorporated.

Bring to a boil. while continuously whisking.

Reduce heat to simmer, stirring occasionally for 3-5 minutes.

Remove from heat.

Gravy will thicken as it cools.

Serve meat with carrots, onions, and gravy.

***Be sure to save any fat (you can freeze it) for later use.