Best 2 Vegetable Gravy Pot Roast Recipes

Indulge in the comforting goodness of Vegetable Gravy Pot Roast, a classic dish that promises a flavorful and wholesome experience. Crafted with tender chunks of beef braised in a rich and savory vegetable gravy, this pot roast is a symphony of flavors that will warm your soul. Accompanying this hearty main course are three equally delectable recipes: Roasted Vegetables, Mashed Potatoes, and Creamed Corn. These sides perfectly complement the pot roast, creating a harmonious meal that caters to every palate. Get ready to embark on a culinary journey that celebrates the goodness of vegetables and the timeless tradition of pot roast.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

VEGETABLE & GRAVY POT ROAST

Vegetable & Gravy Pot Roast image

Make and share this Vegetable & Gravy Pot Roast recipe from Food.com.

Provided by channaxo

Categories Roast Beef

Time 4h15m

Yield 1 Pot Roast, 6 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 lbs beef roast (chuck, round, or shoulder)
2 tablespoons olive oil
3 tablespoons Worcestershire sauce
1 teaspoon dried basil, crushed
1/2 cup beef stock
4 garlic cloves, minced
1/2 cup dry red wine
2 lbs baby potatoes, half peeled
4 carrots, peeled and chopped
2 onions, wedges
1/4 cup flour
1/2 teaspoon sugar
1 -2 teaspoon salt and pepper, to taste

Steps:

Preheat oven at 325 degrees. (or medium high heat stove).
Trim fat from meat and sprinkle basil, sugar, salt, and pepper on roast.
Brown all sides in olive oil in a 4-6 quart dutch oven.
Add garlic and onions to bottom of pan.
Mix beef stock, red wine, Worcestershire and pour over roast.
Bring to boil, reduce heat and let simmer.
Bake covered for 3 ½ hours.
Add potatoes and carrots. Place roast on top of vegetables.
Return to boil, reduce heat and let simmer.
Bake covered another 30 minutes or more until tender.
Transfer meat and vegetables to platter, reserve juices.
Gravy: combine ½ cup water and flour into pot roast juices on medium heat until thickened, season to taste and serve over roast and vegetables.

Nutrition Facts : Calories 899.9, Fat 56.7, SaturatedFat 21.7, Cholesterol 182.6, Sodium 344.2, Carbohydrate 38.6, Fiber 5.5, Sugar 6.5, Protein 52.8

Tips:

For a richer gravy, use beef broth instead of water.
Add a tablespoon of Worcestershire sauce or soy sauce for a more savory gravy.
If you like a thicker gravy, whisk in a tablespoon of cornstarch or flour before serving.
For a more flavorful gravy, sauté the vegetables before adding them to the pot roast.
If you're short on time, use frozen vegetables instead of fresh.
Serve the pot roast with mashed potatoes, rice, or egg noodles.

Conclusion:

This vegetable gravy pot roast is a hearty and delicious meal that's perfect for a cold winter night. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful meal, give this pot roast a try. You won't be disappointed!