Pot Roast with gravy is an easy and inexpensive way to feed a crowd. This recipe uses a Dutch Oven, which cooks evenly and quickly. The meat is tender and juicy, and the vegetables are cooked right along with it.
Pot Roast is a traditional American dish that has been around since the 19th century. This flavorful meal is made by cooking meat in a covered Dutch Oven until tender.
This simple pot roast recipe is easy to make and requires minimal attention during the cooking process. The meat cooks in its own juices, so there’s no need to add any extra liquid or baste the meat.
My most recent dutch oven pot roast recipe was made with a venison sirloin roast, which was delicious! But now that the venison meat has dried up, at least until next season, it is on to beef roasts.
How to cook chuck roast
Pot Roast is one of those meals that everyone loves. It’s hearty and filling, and it tastes incredible with mashed potatoes and gravy.
You can make it as spicy or mild as you prefer. However, don’t skimp out on vegetables; make sure you add in the onions, carrots, potatoes, and whatever other vegetables you like.
- whole chuck roast (see below for other roast options)
- avocado oil
- beef broth
- dried parsley
- Italian seasoning
Chuck roast recipe
Before you begin, choose a chuck roast with plenty of marbling throughout it. We will be slow cooking this delightful piece of meat, and the more marbling, the better!
Preheat the oven to 325°, and while it is heating up, set the dutch oven on the stove over medium-high heat. Add in oil and let it heat up good and hot.
Coat the roast with salt and pepper. Don’t hold back here; you want a good amount of salt before searing the meat.
Once the oil is piping hot, sear the meat on each side. I suggest using a pair of tongs to set the meat into the dutch oven, so you don’t get burned by any splashing oil.
Now that your chuck roast has a lovely brown crust, the sugars have been caramelized, and the delicious flavors are now locked in, it’s time to add some liquid so we can start slow cooking this chuck roast.
Mix your seasonings with the beef broth and pour directly over top of the meat. Don’t fully submerge the meat; just about halfway up the sides should be plenty.
Now, for those onions, peel them, cut them lengthwise from top to bottom, and finally cut them into thick chunks.
Place the onions around the roast and then go ahead and cover the dutch oven at this time.
Bake in the oven for the first half of the cooking process.
When there is about an hour left for the meat to cook, add your small, new potatoes and baby carrots; make sure you put the lid back on and let it cook for the final hour undisturbed.
Once it is done cooking, remove the meat to a serving dish. If the meat is fork-tender, most would say the pot roast is done. And frankly, depending on my mood or the time of day, in most cases, I would agree.
But if you want to make this the best-ever dutch oven pot roast, you better read on. Once you make pot roast with gravy, it’s hard even to believe they came from the same dish.
If you feel froggy, try the gravy recipe below, using the beef drippings, and let me know what you think.
Pot roast gravy recipe
For the gravy, all you really need extra is flour or cornstarch and milk.
Remove all the vegetables and roast from the dutch oven onto a serving platter if you have not already done so.
Pour the drippings into a small mason jar or measuring cup. Run the liquid through a strainer to remove any chunks.
Add about 1/4 cup of milk into the pot on the stovetop. Whisk in flour and bring to a simmer. Slowly add the beef broth drippings, a little at a time, and continue whisking it in.
Once the gravy reaches the desired consistency, remove it from the heat and serve immediately.
The best pot roast recipe with gravy
If you’re looking for an easy meal that will feed a crowd, try making pot roast. This hearty dish is perfect for entertaining because it’s so versatile.
You can use nearly any cut of beef; the sirloin tip, or even a pork roast, and then add vegetables for flavor like carrots, onions, celery, garlic, and potatoes to carry the meal further.
If you’re looking for an easy dinner idea, try making pot roast. This dish is simple to make and tastes amazing.
If you are unsure what cut of beef to use to make pot roast, I suggest using chuck, top round, bottom round, brisket, or eye of round. You can make them all the same way, only adjusting the cook times.
I love timeless recipes, and this classic easy homemade pot roast is one of my favorites. It’s delicious and healthy too!
So make this easy pot roast tonight and make sure to leave a comment below on how it turned out!
What to try next:
Dutch Oven Pot Roast & Gravy
Pot roast is an easy, hearty classic recipe, great for company, weekends, or a walk down memory lane.
- 1 chuck roast, 3 lbs
- 1 tablespoon of avocado oil
- 1/2 teaspoon each of salt and pepper (plus more for seasoning the meat)
- 2 1/2 cups of beef broth
- 1 tablespoon of parsley
- 1/2 teaspoon of Italian seasoning
- 1/2 teaspoon of thyme (because a little extra thyme never hurt anything)
- 1/2 teaspoon of paprika
- 2 onions, peeled and cut into thick chunks
- New potatoes, approx 20
- 1 cup of baby carrots
- 1/4 cup of whole milk
- 3-4 tablespoons of flour
- Preheat the oven to 325°F
- Generously salt and pepper the roast. Use coarse sea salt and fresh ground pepper if you got it. If not, no worries; table salt and pepper are just fine.
- Heat the dutch oven on medium-high heat, then add the avocado oil.
- Once the oil is piping hot, place the chuck roast into the pot with a pair of tongs and sear for a minute on each side.
- Stir the seasonings into the beef broth and add the liquid right on top of the meat. Halfway up the meat will be plenty of liquid. If you have a little more, it will probably be fine, but no less, or you take the chance of drying out the meat.
- Position onions around the meat, then cover and bake for 2 hours.
- After baking for 2 hours, add in carrots and potatoes and cook for an additional hour.
Making the gravy
- Remove the roast and vegetables to a serving platter.
- Strain the liquid from the pot into a measuring glass or mason jar. (just make sure the liquid is not so hot that the glass shatters)
- Add the milk to the dutch oven on the stove and whisk in flour. Bring it to a light simmer, adding in the beef liquid a little at a time and whisking in.
- Add salt and pepper as needed to taste.
- Once it thickens to your desired consistency, remove it from heat and serve immediately.
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