Best 3 Classic Pot Roast With Garlic Thyme Gravy Recipes
Indulge in the timeless comfort of a Classic Pot Roast with Garlic Thyme Gravy, a culinary masterpiece that exudes warmth and satisfaction. This hearty dish features fork-tender beef braised to perfection in a flavorful broth infused with aromatic vegetables, herbs, garlic, and thyme. The result is a succulent and juicy roast enveloped in a rich and savory gravy that tantalizes the taste buds. Alongside the pot roast, discover a delightful array of complementary recipes that elevate the dining experience.
- Garlic Thyme Gravy: A simple yet flavorful gravy made with pan drippings, flour, and a blend of herbs, including thyme, rosemary, and sage.
- Mashed Potatoes: Creamy and fluffy mashed potatoes, the perfect accompaniment to soak up the delectable gravy.
- Roasted Carrots: Roasted carrots add a vibrant color and natural sweetness to the meal.
- Green Beans with Garlic: Sautéed green beans tossed in garlic and butter for a quick and healthy side dish.
- Apple Cranberry Sauce: A homemade sauce made with fresh apples, cranberries, and spices, providing a tangy and sweet balance to the savory roast.
EASY OVEN BRAISED POT ROAST WITH GARLIC AND THYME
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This is an easy, flavorful oven-braised pot roast with garlic and thyme, along with optional mushrooms, red wine, and potatoes.
Provided by Diana Rattray
Categories Dinner Entree Main Course
Time 4h20m
Yield 6
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.
- Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.
- Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 to 2 minutes longer. Stir in the red wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.
- Preheat the oven to 325 F.
- Put the roast back in the pan and sprinkle with thyme. Cover with a lid or cover the pan tightly with foil and transfer to the oven. Cook for 2 hours.
- Add the potatoes, cover, and continue cooking for 1 to 2 hours longer, or until the potatoes are fork-tender.
- Serve and enjoy!
Nutrition Facts : Calories 914 kcal, Carbohydrate 49 g, Cholesterol 242 mg, Fiber 6 g, Protein 84 g, SaturatedFat 13 g, Sodium 609 mg, Fat 37 g, ServingSize 4 to 6 servings, UnsaturatedFat 20 g
CLASSIC POT ROAST WITH GARLIC-THYME GRAVY
Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.
Provided by Stephen Shafer
Categories One Dish Meal
Time 4h20m
Yield 1 meal, 6 serving(s)
Number Of Ingredients 14
Steps:
- HEAT oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 quart slow cooker.
- STIR flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
- DEGLAZE saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
- TRANSFER broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high for 4-5 hours or on low for 8-9.
- DISCARD thyme sprigs and bay leaves before serving.
CLASSIC POT ROAST WITH GARLIC-THYME GRAVY
Found this in my 'Cuisine at home' periodical. I made it last night for our neighbor and his young son. I served it with my 'world famous' mashed potatoes. It was a grand success as proven by the fact there wasn't a bite left.
Provided by CC MCCART-FROST
Categories Roasts
Time 20m
Number Of Ingredients 13
Steps:
- 1. Heat oil in a saute pan over medium high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4 - 6 qt slow cooker.
- 2. Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 min more.
- 3. Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
- 4. Transfer broth mixture to the slow cooker; add onions, carrots celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high heat setting for 4 - 5 hours or on low heat setting 8 - 9 hours. Discard thyme sprigs and bay leaves before serving.
Tips:
- For tender and flavorful pot roast, choose a chuck roast or rump roast.
- Browning the roast before braising adds depth of flavor.
- Use a flavorful braising liquid, such as beef broth, red wine, or a combination of both.
- Add vegetables to the pot roast for a complete meal.
- Cook the pot roast on low heat for several hours, or until the meat is fall-apart tender.
- Serve the pot roast with mashed potatoes, roasted vegetables, or rice.
Conclusion:
Pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. With a few simple ingredients and a little time, you can create a delicious and hearty meal that the whole family will love. So next time you're looking for a comforting and satisfying meal, give pot roast a try.
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