Delicious Brown Gravy Pot Roast Recipe
Description
Pot roast is a classic comfort food that’s easy to make and always delicious. This version of the classic dish is cooked in a flavorful brown gravy. The gravy is made with a combination of beef stock, onions, and mushrooms. The pot roast is cooked to perfection in the slow cooker, resulting in a tender and juicy piece of meat. Serve the pot roast with mashed potatoes and a side of green beans for a complete meal that’s sure to please the whole family.
Prep Time
This recipe takes 15 minutes to prepare. This includes chopping the vegetables and measuring out the ingredients.
Cook Time
The pot roast needs to cook in the slow cooker for 8 to 10 hours. The meat should be cooked until it’s tender and falling apart.
Ingredients
- 2 pounds chuck roast
- Salt and pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
Instructions
1. Start by seasoning the chuck roast with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chuck roast and brown on all sides. Once browned, remove the roast from the skillet and transfer to the slow cooker.
2. To the same skillet, add the onions, garlic, and mushrooms. Cook for about 5 minutes, or until the vegetables are softened. Sprinkle the flour over the vegetables and stir to combine. Pour in the beef stock and stir until the mixture is smooth. Add the Worcestershire sauce, thyme, and bay leaves and stir to combine.
3. Pour the vegetable mixture over the chuck roast in the slow cooker. Cook on low for 8 to 10 hours, or until the roast is tender and falling apart.
Equipment
- Skillet
- Slow cooker
Notes
This recipe can easily be doubled or tripled. Just make sure the slow cooker is large enough to accommodate the larger roast. If you’re looking to make this a one-pot meal, you can add potatoes and carrots to the slow cooker with the roast and vegetables.
Nutrition: Per Serving
Calories: 350 | Protein: 24g | Fat: 20g | Carbs: 11g | Sodium: 140mg
Recipe Tips
If you’d like a thicker gravy, you can mix together 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking time. This will help thicken the gravy and make it even more flavorful.
For a faster version of this recipe, you can cook the pot roast in the oven. Preheat the oven to 350°F and cook the pot roast for about 2 hours, or until it’s tender and falling apart.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop until warmed through.
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