Pot Roast & Gravy Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
| |
|
Dutch Oven Pot Roast |
|
Ingredients: |
Ingredients: ⅓ cup all-purpose flour
Salt and pepper, to taste
1 (3 lb.) boneless chuck roast
1 tablespoon butter
2 tablespoons olive oil
2 onions, quartered
10 carrots, peeled and cut into 2-inch pieces
4 large ribs celery, cut into ½-inch crescents
4-6 cloves garlic, minced
6 cups beef broth, divided
½ cup red wine (or additional beef broth)
2 sprigs fresh thyme (or ¼ teaspoon dried)
2 sprigs fresh rosemary (or ¼ teaspoon dried)
2 bay leaves
6 medium Russet potatoes, peeled and cut into eighths
|
|
Directions: |
Directions:Preheat oven to 275° F.
Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides.
Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side). Transfer the meat to a plate.
Reduce the heat to medium and add 1 cup of the beef broth, scraping with a wooden spoon to deglaze the pan (loosening all of the browned bits from the bottom). Add the onions, carrots, celery and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes). Place the roast on top of the vegetables. Add the remaining two cups of beef broth, red wine, thyme, rosemary and bay leaves. Season with salt and pepper, cover, and bake in the 275° F oven for 2 hours.
After 2 hours, add the potatoes to the pot, mixing them into the liquid. Cover and return to the oven for another 45 minutes – 1 hour, or until the potatoes are soft and the meat is fall-apart tender. |
| |
|
Pot Roast Gravy |
|
Ingredients: |
Ingredients: 6 tablespoons butter
½ cup all-purpose flour
3 to 4 cups juices/drippings from roast
|
|
Directions: |
Directions:Melt the butter in a medium pot until sizzling.
Stir in the flour and cook for 30 seconds or so. Whisking vigorously and constantly (no lumps in our gravy!), gradually add 3 to 4 cups of the pot roast juices, until the desired consistency of gravy is reached.
Continue stirring quickly while the gravy comes to a simmer. Let it cook for 1-2 minutes. Season to taste with additional salt and pepper, if needed.
|
|
Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:Prep 15 min., Cook 3½ hours |
|
This recipe for Pot Roast & Gravy is from