Classic Pot Roast with Root Vegetables and Savory Gravy

• Beef Chuck Roast

  1.5 lbs
• Carrots

  2 medium
• Potatoes

  3 small
• Onion

  1 medium
• Beef Broth

  2 cups
• Beef Gravy Mix

  1 packet
• Olive Oil

  1 tablespoon
• Salt

  1 teaspoon
• Black Pepper

  0.5 teaspoon

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Kaikki vaiheet

1. 1

   Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper.

2. 2

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

3. 3

   Add chopped carrots, potatoes, and onion to the pot. Sauté for 5-7 minutes until slightly softened and fragrant. Deglaze the pot by pouring in 1 cup of beef broth, scraping up any browned bits from the bottom.

4. 4

   Return the seared roast to the pot. Pour the remaining 1 cup of beef broth over the roast and vegetables. If using a Beef Gravy Mix, sprinkle it over the liquid and stir gently (or prepare according to packet instructions if it's meant to be added later).

5. 5

   Bring the liquid to a simmer, then cover the pot tightly. Transfer to a preheated oven at 325°F (160°C) and cook for 3-4 hours, or until the roast is fork-tender.

6. 6

   Once cooked, carefully remove the roast and vegetables from the pot and transfer them to a serving platter. Tent with foil to keep warm.

7. 7

   For the gravy: If not already thickened by the gravy mix, place the pot with the remaining liquid over medium heat on the stovetop. If needed, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Whisk the slurry into the simmering liquid until the gravy thickens to your desired consistency. Taste and adjust seasoning.

8. 8

   Slice the pot roast against the grain and serve with the tender vegetables and generous amounts of the savory gravy.