Best 6 Pot Roast With Gravy Recipes

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Pot roast is a classic comfort food dish made with beef, vegetables, and flavorful gravy. It's a versatile dish that can be prepared in a variety of ways, but the basic ingredients and cooking method remain the same. This article provides three delicious pot roast recipes: Classic Pot Roast, Slow-Cooker Pot Roast, and Instant Pot Pot Roast.

The first recipe, Classic Pot Roast, is a traditional stovetop method that yields tender beef and savory gravy. The second recipe, Slow-Cooker Pot Roast, is a convenient option for busy weeknights, as it cooks low and slow in a slow cooker. The third recipe, Instant Pot Pot Roast, is a quick and easy way to make pot roast in an Instant Pot, perfect for those who want a hearty meal without spending hours in the kitchen.

Each recipe includes detailed instructions, ingredient lists, and cooking times, making them easy to follow even for beginner cooks. Additionally, the article provides tips for choosing the right cut of beef, preparing the vegetables, and achieving the perfect gravy. Whether you're a seasoned cook or just starting out, this article has everything you need to make a delicious and satisfying pot roast.

Here are our top 6 tried and tested recipes!

POT ROAST WITH GRAVY



Pot Roast with Gravy image

My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 10 servings.

Number Of Ingredients 14

1 beef rump roast or bottom round roast (5 pounds)
6 tablespoons balsamic vinegar, divided
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons canola oil
3 garlic cloves, minced
4 bay leaves
1 large onion, thinly sliced
3 teaspoons beef bouillon granules
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 to 5 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.

ROAST WITH GRAVY



Roast with Gravy image

Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!

Provided by Laura Tanner-Humphreys

Categories     Main Dish Recipes     Roast Recipes

Time 2h45m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 (3 pound) beef sirloin tip roast
1 onion, chopped
4 cloves garlic, minced
2 cups brewed coffee
1 ½ cups water
2 cubes beef bouillon
6 basil leaves
1 tablespoon salt
1 teaspoon ground black pepper
½ cup all-purpose flour
½ cup water
salt to taste

Steps:

  • Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
  • Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
  • Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
  • Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g

POT ROAST WITH BROWN GRAVY



Pot Roast With Brown Gravy image

The ultimate comfort food, this roast and gravy is our families favorite special dish. I always use sirloin tip roast, it is flavorful and tender. Serve with mashed potatoes or over rice, somtimes my family has both.

Provided by Kathy Sterling

Categories     Turkey Gravy

Time 4h20m

Yield 8 , 8-10 serving(s)

Number Of Ingredients 8

3 lbs sirloin tip roast
1/2 cup cooking oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 (1 ounce) packages Lipton Onion Soup Mix
4 -8 cups water
4 tablespoons Kitchen Bouquet, may need more for darker gravy
1/2 cup all-purpose flour

Steps:

  • Rub Salt and Pepper into roast.
  • In a large dutch oven pot, brown the roast in the cooking oil until all sides are light brown.
  • Pour Lipton Onion Soup Mix over top of roast.
  • Add 5 cups of water and bring to a boil.
  • Turn heat down and simmer roast until tender, about 3 1/2 to 4 hours.
  • Check roast often, about every 30 minutes to make sure there is plenty of water, as the water cooks down, add more.
  • When roast is falling apart, remove to a serving platter and turn off heat.
  • In a large glass add flour and fill with about 3/4 cup cold water to make a paste consistency.
  • Stir flour and water mixture with a fork until very smooth with no lumps.
  • Slowly pour the flour paste into the pot of water that the roast was cooked inches
  • Stir well and bring to a slow boil, simmer until the gravy thickens.
  • If gravy is not thick enough, add more paste.
  • If gravy is too thick, add water.
  • Add desired amount of Kitchen Bouquet to darken gravy.
  • I put the roast back in the pot of gravy and serve it together. You may want to serve the gravy on the side.

Nutrition Facts : Calories 170, Fat 13.7, SaturatedFat 1.8, Sodium 718.3, Carbohydrate 10.7, Fiber 0.7, Sugar 0.3, Protein 1.4

INSTANT POT ROAST WITH GRAVY



Instant Pot Roast With Gravy image

The original stovetop pressure cooker recipe from November 2000 Southern Living (http://www.food.com/recipe/sl-roast-with-onion-and-mushroom-gravy-6-qt-pressure-cooker-513644) needed to be tweaked to succeed in the popular electric pressure cookers available today (2018). While I was tweaking, I did away with the can of condensed mushroom soup and replaced it with a mock "Condensed Cream of Whatever" recipe (thank you, Jill Selkowitz [aka "This Old Gal"]), and sauteed an entire 8-ounce carton of cremini mushrooms (aka baby bella mushrooms) with a splash of dry sherry to suit us mushroom lovers (we vote for 1 pound of mushrooms next time!). However, you may use a can of Condensed Cream of Mushroom Soup if you wish. By the way, Cook Time includes time for pressure cooker to come to pressure and then depressurize. It is important to allow a full natural release (pin going down without any intervention) for the texture of the meat. You will get A LOT of gravy.

Provided by KateL

Categories     Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 lbs boneless chuck roast, trimmed (up to 3 pounds)
1/2 teaspoon fresh ground black pepper
1 ounce onion soup mix
2 beef bouillon cubes
2 cups water
3 tablespoons unsalted butter (up to 1/4 cup for 1 pound of mushrooms)
8 ounces cremini mushrooms, trimmed, thickly sliced (up to 1 pound)
1 ounce dry sherry
1 cup milk (cold)
1/4 cup cornstarch
1 1/2 tablespoons butter, softened
1 teaspoon beef bouillon granules
1/2 teaspoon sea salt
1 dash black pepper

Steps:

  • Press Saute button on electric pressure cooker to heat up pan. When the display says "Hot", add the oil, and wait until it shimmers.
  • Sprinkle roast evenly with pepper.
  • Brown chuck roast in one layer (if it doesn't all fit, brown in 2 batches, but it is best if all fits on one level) on both sides. Remove chuck roast temporarily.
  • Add onion soup mix, beef bouillon cubes, and 2 cups water. Using a flat spatula, deglaze bottom of pan. Return chuck roast to pan.
  • Secure lid. Set for Pressure Cooking at High pressure, adjust time if necessary to 25 minutes. Begin "SAUTE MAUSHROOMS".
  • When pressure cooking has completed, allow pressure to reduce naturally, until the pin drops on its own, about 20-30 minutes. Remove lid, directing steam away from you.
  • Remove roast, keep warm. Press Saute button.
  • SAUTE MUSHROOMS:.
  • While roast is cooking, saute mushrooms. Once sauteed, toss in a splash of dry sherry, and let cook down until liquid evaporates. Magic is happening. Once cooked, remove from heat.
  • MOCK CREAM OF WHATEVER SOUP:.
  • In a 2-cup liquid measuring cup, whisk milk and cornstarch until well blended. Whisk in softened butter, beef bouillon granules, salt and pepper.
  • In the pressure cooker pan (which should be on Saute on the "Normal" or "More" setting), whisk continuously as you slowly add the milk/cornstarch mixture to the pressure cooker pan.
  • Whisk until the contents come to a boil (easier at "More" setting). Press Keep Warm/Off button. Press Saute button, then press Adjust button until it shows "Less". Simmer for one minute to thicken.
  • FINISH:.
  • Add sauteed mushrooms to sauce, and simmer for 1-2 minutes.
  • Slice roast into large chunks or thick slices, and plate.
  • Pour onion and mushroom gravy over slices, or serve in a gravy boat.

OLD-FASHIONED POT ROAST WITH GRAVY



Old-Fashioned Pot Roast with Gravy image

"We raise beef and have a large garden, so I try to find new ways to use these ingredients to make nutritious meals," relates Joan Airey from Rivers, Manitoba. Simmered in a brown gravy flecked with veggies, this roast is fork tender when sliced.

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 12-14 servings.

Number Of Ingredients 13

1 beef rump roast or bottom round roast (3-1/2 to 4 pounds)
1 tablespoon vegetable oil
1 teaspoon pepper
2 medium carrots, grated
1 medium onion, thinly sliced
2 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/4 cup red wine or beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon each dried basil, marjoram, oregano and thyme
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with a sliced beef.

Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 211mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.

POT ROAST WITH SOUR CREAM GRAVY



Pot Roast With Sour Cream Gravy image

The sour cream gravy with this is creamy, and has a great flavor. It's really easy to make, and great on a winter afternoon.

Provided by KittyKitty

Categories     Roast Beef

Time 3h10m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 (2 lb) boneless chuck roast
2 tablespoons vegetable oil
1/2 cup water
3 medium potatoes, peeled am
3 medium carrots, cut into 2 inch pieces
3 medium onions, quartered
1 tablespoon all-purpose flour
1 (8 ounce) carton sour cream
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours.
  • Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed.
  • Remove roast and vegetables to a serving dish. drain off drippings, leaving 2 tablespoons of drippings in pan; reserve remaining drippings.
  • Stir flour into drippings in pan with wire whisk, cook over medium heat until browned, stirring constantly.
  • Add enough water to reserved drippings to make 1 cup, stir into flour and cook, stirring constantly, until smooth and slightly thickened.
  • Add sour cream, salt and pepper, cook stirring constantly until thoroughly heated. Serve gravy with roast, and vegetables.

Nutrition Facts : Calories 283, Fat 15.2, SaturatedFat 6.3, Cholesterol 24.9, Sodium 185.7, Carbohydrate 33.9, Fiber 4.8, Sugar 6.9, Protein 4.7

Tips:

  • For a richer flavor, brown the roast in a Dutch oven or large skillet over medium-high heat before braising.
  • Add vegetables to the pot roast for a complete meal. Carrots, celery, and onions are classic choices, but you can also add potatoes, turnips, or parsnips.
  • Use a good quality beef broth or stock for the braising liquid. This will add a lot of flavor to the pot roast.
  • Cook the pot roast on low heat for a long time. This will help the meat to become tender and fall apart.
  • Thicken the gravy with a cornstarch slurry or a roux. This will help to give the gravy a rich, velvety texture.

Conclusion:

Pot roast is a classic comfort food that is perfect for a cold winter day. It is a simple dish to make, but it can be a bit time-consuming. However, the results are worth it. The pot roast will be tender and flavorful, and the gravy will be rich and delicious. Serve it with mashed potatoes, roasted vegetables, or a simple salad. Enjoy!

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