Best 10 Pot Roast And Gravy Recipes

VENISON POT ROAST AND GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
• Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
• When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.

OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY

Steps:

• preheat the oven to 325*.
• make 9 deep incisions in the meat and insert the garlic pieces.
• Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
• transfer the meat to a plate.
• add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
• add the stock, bay leaves green pepper and ketchup.
• return the meat to the pan, cover and bring to a boil.
• transfer to the oven and bake for 2 hours covered.
• set the meat aside and stir in the thyme, salt and pepper.
• at this point, the meat can be stored in the refrigerator until the next day.
• place the potatoes on the bottom of the pan and arrange the meat on top.
• re-cover, and bake 45 minutes or until the meat and potatoes are tender.
• in a small bowl, mash the butter and flour together to form a smooth paste is formed.
• transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
• discard the bell pepper, bay leaves and celery.
• bring the pan juices to a boil over high heat.
• then whisk in the butter mixture by tablespoonfuls.
• cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
• add hot pepper sauce to taste.].
• pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.

CROCK POT CRANBERRY PORK ROAST AND GRAVY

Steps:

• Rub salt and black pepper onto pork loin and place in crock pot. Add all of remaining ingredients EXCEPT cornstarch and water.
• Turn crock pot on high for 1 hour and then cook on low for 5-6 hours.
• Mix cornstarch and water in small bowl and add last 15 minutes of cooking time which will help make the gravy.
• Remove loin onto a serving plate. This recipe will go well with rice, potatoes or noodles.

STOVE TOP POT ROAST WITH GRAVY, POTATOES AND CARROTS

Steps:

• Pour all seasoning in a small bowl and mix well. Season meat on both sides.
• Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
• Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
• Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.

POT ROAST AND VEGETABLE GRAVY

Steps:

• Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inches of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
• Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours.
• Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
• Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.
• Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.
• Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2 pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2 ounce ovals. When brown, place on paper towel to absorb excess oil.

SAVORY RUBBED POT ROAST AND GRAVY

Steps:

• 1. RUB: Mix rub ingredients together. Store in ziploc bag or jar and use as needed. This makes a lot and there will be a good bit leftover. NOTE: this rub was intended to be used on a beef brisket, however, it was excellent on this chuck roast!
• 2. Lightly oil meat with vegetable oil and generously spread rub on meat. Wrap meat in plastic wrap; refridgerate for a few hours or over night. NOTE: I wrapped overnight.
• 3. Preheat oven to 375 degrees.
• 4. BROWING AND COOKING ROAST: Pour oil into pot; heat over medium high heat (on stovetop). Add roast to pot; cook roast for 15 minutes (turning once) until beef is browned. NOTE: Don't bypass this step; browning/searing beef first is essential to creating a rich flavor base.
• 5. Place onion around roast and cook uncovered for another 15 minutes or until onions begin to brown. Turn roast once.
• 6. Add celery, garlic, thyme, and bay leaf to pot. Pour in 4 cups of beef stock (or water) and wine. Cover and place in pre-heated oven for 2 1/2 to 3 hours or until fork tender. Turn roast one time 1/2 way through cooking time. NOTE: may need to add additional water toward end of cooking time.
• 7. Remove roast from pot, cover and keep warm; set aside.
• 8. GRAVY: Sorry there are no measurements for the gravy, it's just one of those dishes you have to work with to get it right. Strain the drippings from the roast into a skillet and heat over medium heat. Add a few heaping spoonfuls (one at a time) of flour to the hot drippings; stirring to make paste. NOTE: you dont want this paste too dry or too wet. Add warm water, a cup at a time; stir. Keep adding additional water (and continue stirring) until your gravy is the consistancy you like. NOTE: If you used the rub recipe I used, no additonal seasoning is necessary. Spoon gravy over slices of roast, mashed potatoes and/or biscuits.

SHEILA'S SAVORY POT ROAST AND VEGETABLES WITH GRAVY

Steps:

• Rub the roast with 3 T. flour.
• Heat oil in 5- to 6-quart ovenproof Dutch oven or pot over medium-high heat until rippling but not smoking. Add the meat and brown on all sides.
• Add broth, onion with cloves, bay leaf, thyme, salt and pepper. Cover and reduce heat to low and simmer, or place in a preheated 300 degree oven. Cook 2 hours or until almost fork-tender.
• Scatter vegetables around meat. Cover and cook 1-1/2 hours longer or until meat and vegetables are tender. Remove meat from pot.
• Strain juices from vegetables into a 1-quart saucepan.
• (Can be prepared ahead to this point. Return meat and vegetables to pot. Cover pot and saucepan and refrigerate up to 48 hours.).
• About 1 hour before serving, heat oven to 350 degrees. Whisk remaining 1/4 cup flour with the water until smooth.
• Skim and discard fat from reserved vegetable liquid in saucepan. Bring to a boil over medium heat, then whisk in flour mixture. Boil 2 to 3 minutes, whisking often until gravy has thickened.
• Pour over meat and vegetables. Cover and cook or bake for 45 to 50 minutes until hot (meat thermometer inserted in thickest part should read 130 degrees).
• Remove meat to serving platter. Remove vegetables with slotted spoon and arrange around meat. Pour gravy into gravy boat and serve alongside meat and vegetables.
• Note: To peel onions, place in saucepan with water to cover. Bring to a boil, drain, chill in cold water, then slip off skins.

OLD FASHIONED POT ROAST AND GRAVY

Steps:

• 1. Brown the roast in vegtable oil, turning to brown on all sides.
• 2. Put a disposable crock pot liner in your cooker.
• 3. Put your veggies, celery tops, beef broth,and seasonings in.
• 4. Put browned meat on top of veggies.
• 5. In the pan that you browned the roast in, pour 1/2 can of beer, bring to boil to deglaze all those lovely crunchies. That's where all the love is.
• 6. Pour the beer mixture over the meat, the other half of the can either give to the nearest man,or the cook can have it!
• 7. Cover and cook on low for 8 hours.
• 8. When you are just about ready to eat, remove the meat and veggies, put on a platter and cover to keep warm.
• 9. Pour the juices from the slow cooker into a fry pan, makes it easier to boil the gravy, and use a spatula instead of a spoon.
• 10. Combine all the gravy ingredients in a bowl.
• 11. Bring the cooking juices to a gentle boil, add your gravy ingredients a little at a time, stirring constantly until thickened.

EASIEST PRESSURE COOKER POT ROAST AND GRAVY

Steps:

• 1. Trim fat from roast.
• 2. In a small bowl, combine salt, pepper, and paprika.
• 3. Rub mixture into all sides of the meat.
• 4. Place seasoned beef in pressure cooker. Add soup mix, onion, garlic, bay leaf, and beef stock.
• 5. Lockdown the lid and cook bring to 15 pounds pressure (high) for 50-60 minutes.
• 6. Remove from heat and allow pressure to return to normal naturally. Open the cooker. Test the meat to see if it is tender and at least 140 degrees F in the center on an instant meat thermometer. If not, you can lock the lid back on and cook for another 5-10 minutes at 15 lbs.
• 7. Remove meat and set aside to rest.
• 8. Dissolve corn starch in 1/2 cup hot water.
• 9. Bring liquid in the pressure cooker pan to a boil.
• 10. Whisking constantly or using an immersion blender, slowly add corn starch water mixture, continuing to whisk/blend. Reduce hit and simmer, whisking/stirring constantly until gravy reaches desired consistency.

SHERRY'S POT ROAST AND GRAVY

Steps:

• 1. Cut onion into large chunks.
• 2. Coat roast with flour.
• 3. Heat oil in large pan. Add roast and onion to oil. Brown roast on all sides.
• 4. Cover roast with water and add 4 bullion cubes. Simmer on low for 3-4 hours or longer.
• 5. Remove roast from pan. Taste liquid. If flavor tastes a little weak, crush 5th bullion cube and add to liquid. Make a slurry by placing corn starch in small bowl and dissolving in COLD water (corn starch will not dissolve in hot water). Bring liquid to a boil and add slurry a little at a time until disired thickness is achieved. Add salt and pepper to taste.
• 6. Cut meat into serving size pieces and place into serving dish.Pour gravy on top and serve. This gravy is excellent on mashed potatoes.