Best 5 Pot Roast And Vegetable Gravy Recipes

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Indulge in the tantalizing flavors of pot roast, a classic dish that epitomizes comfort food. This hearty and flavorful meal features tender chunks of beef, lovingly braised in a savory broth until fall-apart tender. The pot roast is accompanied by a symphony of vegetables, each contributing its unique flavor and texture to create a harmonious symphony of taste. Carrots, celery, and onions form the aromatic base, while potatoes and parsnips add a delightful heartiness. Green beans bring a vibrant freshness, and mushrooms lend an earthy depth. The crowning glory of this dish is the rich and luscious vegetable gravy, made from the flavorful cooking liquid, enhanced with a touch of red wine and herbs. This recipe offers variations for both a traditional stovetop method and a convenient slow cooker option, ensuring that you can savor this classic dish with ease.

Here are our top 5 tried and tested recipes!

PERFECT POT ROAST WITH VEGETABLES AND GRAVY



Perfect Pot Roast With Vegetables and Gravy image

I have always loved comfort food and a well prepared pot roast tops the list. There are more recipes for pot roast than there are pots too cook them. Many of those recipes, however, produce dry, pasty-looking meat and vegetables that just don't quite make it. I've taken the best from lots of different techniques and come up with what I think is a recipe you'll enjoy time and again. Quite a few different cuts of beef are "suitable" for pot roast: bottom round, rump and front cut brisket to name a few. A blade cut chuck roast is far and away the best choice, however. It's fattier than the others and during the long, slow cooking process called braising, the chuck produces the most mouth watering end result. Be sure to brown the roast and vegetables before braising. This improves the flavor and also enhances the appearance as the high heat used during browning carmelizes the sugars in the meat. The quantity of each of the ingredients can be varied a little to suit your individual taste. Accordingly, the timing suggested is only a guide and you should test for doneness as you begin to approach the end of the cooking time. This recipe calls for cooking in a crock pot. You can also use a large heavy Dutch oven and cook in the oven.

Provided by GREG IN SAN DIEGO

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 -5 lbs blade cut chuck roast
2 tablespoons vegetable oil, plus more if needed
1 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 medium golden onions, cut in wedges
2 -3 carrots, cut into 2 inch sections
4 medium boiling potatoes, quartered
1 bay leaf
1/2 cup beef stock or 1/2 cup vegetable stock
1 tablespoon unsalted butter
1 tablespoon flour (I prefer Wondra.)

Steps:

  • Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • In a large skillet (not non-stick) heat the oil over medium-high heat.
  • Add the roast and cook, turning often, until browned, about 10 minutes.
  • Transfer the roast to a plate.
  • Add more oil to the skillet if necessary and heat over medium-high heat.
  • Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
  • Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
  • Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
  • Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
  • Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
  • Skim the fat from the surface of the cooking liquid.
  • Remove the bay leaf.
  • In a saucepan, melt the butter over very low heat.
  • Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
  • Whisk in the cooking liquid and bring to a simmer.
  • Cook, whisking often, until thickened and reduced to about 1 cup.
  • Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

Nutrition Facts : Calories 481.7, Fat 20.4, SaturatedFat 8, Cholesterol 154.8, Sodium 591.3, Carbohydrate 25.4, Fiber 2.9, Sugar 3.3, Protein 50.4

POT ROAST AND VEGETABLE GRAVY



Pot Roast and Vegetable Gravy image

Provided by Food Network

Categories     main-dish

Time 5h10m

Number Of Ingredients 28

1 (10 to 12 pound) bolar roast, (chuck roast), hand tied tight to a 4-inch diameter
3 tablespoons tomato paste
2 kernels fresh garlic, smashed
2 bay leaves
1 tablespoon pure ground black pepper
1 tablespoon salt
1 teaspoon onion salt
5 large red bliss potatoes, cubed
12 small carrots or 2 yellow rutabagas
2 onions
1/2 stalk celery
10 ounces flour
10 pounds peeled large red bliss potatoes
2 ounces horseradish
2 onions, ground
1 teaspoon white pepper
1 tablespoon salt
8 ounces drawn butter
8 ounces warm half-and-half
1 -ounce parsley, chopped
10 pounds of potatoes
4 medium onions
8 eggs
2 ounces salt
1/2 bunch parsley
1 teaspoon white pepper
2 pounds flour
1 tablespoon baking powder

Steps:

  • Pot Roast: 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-inche 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.
  • Gravy: 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.
  • Mashed Potatoes: Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.
  • Potato Pancake: 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 2pounds 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.

POT ROAST AND VEGETABLE GRAVY



POT ROAST AND VEGETABLE GRAVY image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 30 to 40 servings

Number Of Ingredients 28

1 (10 to 12 pound) bolar roast, (chuck roast), hand tied tight to a 4-inch diameter
3 tablespoons tomato paste
2 kernels fresh garlic, smashed
2 bay leaves
1 tablespoon pure ground black pepper
1 tablespoon salt
1 teaspoon onion salt
5 large red bliss potatoes, cubed
12 small carrots or 2 yellow rutabagas
2 onions
1/2 stalk celery
10 ounces flour
10 pounds peeled large red bliss potatoes
2 ounces horseradish
2 onions, ground
1 teaspoon white pepper
1 tablespoon salt
8 ounces drawn butter
8 ounces warm half-and-half
1 ounce parsley, chopped
10 pounds of potatoes
4 medium onions
8 eggs
2 ounces salt
1/2 bunch parsley
1 teaspoon white pepper
2 pounds flour
1 tablespoon baking powder

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.

POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Provided by judy2304

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 6h5m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2 ½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
  • Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
  • Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
  • Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
  • Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g

OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY



Old Fashioned Sunday Pot Roast With Vegetables and Brown Gravy image

this is one of those meals that can be started on Saturday night...and just before church on Sunday, put in oven andoh my, the wonderful smells when you find your home filled with mouth-watering aromas....

Provided by grandma2969

Categories     Roast Beef

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 17

3 lbs boneless beef rump roast
3 large garlic cloves, peeled, cut in thirds
2 tablespoons vegetable oil
1 cup celery, corasely chopped
1 cup onion, coarsely chopped
3 large carrots, peeled, halved
4 cups beef stock
2 bay leaves
1/2 green bell pepper
1 tablespoon ketchup
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 small potatoes, peeled, quartered
1/4 cup butter, softened
1/4 cup flour
1/8 teaspoon hot pepper sauce

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.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the pot roast and gravy will be. Look for a chuck roast that is well-marbled with fat, and use fresh vegetables.
  • Brown the roast before cooking: Browning the roast adds flavor and helps to keep it moist. Be sure to brown the roast on all sides over medium-high heat.
  • Use a good quality pot: A Dutch oven or slow cooker is the best type of pot to use for pot roast. These pots distribute heat evenly and help to keep the roast moist.
  • Add plenty of vegetables: Vegetables add flavor, texture, and nutrients to pot roast. Use a variety of vegetables, such as carrots, potatoes, celery, and onions.
  • Use a flavorful liquid: The liquid you use to cook the pot roast will add flavor to the gravy. Use a combination of beef broth, water, and red wine.
  • Cook the pot roast until it is fall-apart tender: The pot roast should be cooked until it is so tender that it can be easily shredded with a fork.
  • Make a roux for the gravy: A roux is a mixture of flour and butter that is used to thicken gravy. To make a roux, melt butter in a saucepan over medium heat. Add flour and whisk until the mixture is smooth. Cook the roux for 1-2 minutes, or until it is golden brown.
  • Add the cooking liquid to the roux: Slowly whisk the cooking liquid into the roux. Bring the gravy to a boil, then reduce heat and simmer for 15-20 minutes, or until the gravy has thickened.
  • Season the gravy to taste: Season the gravy with salt, pepper, and other herbs and spices to taste.

Conclusion:

Pot roast and vegetable gravy is a classic comfort food dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a little planning and effort, you can make a pot roast and gravy that will be the star of your next meal.

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