Hearty Vegetable & Savory Gravy Pot Roast
Indulge in this Hearty Vegetable & Savory Gravy Pot Roast, a comforting dish perfect for family gatherings or chilly nights. Slow-cooked to perfection, this pot roast features succulent beef, tender vegetables, and a rich gravy that complements every bite. The blend of garlic, Worcestershire sauce, and red wine creates layers of flavor, ensuring a memorable meal that's both satisfying and nutritious. Serve it with crusty bread to soak up the delightful gravy, making it a go-to recipe for any occasion.
N/A
Servings
460
Calories
13
Ingredients
Ingredients
beef roast
3 1/2 lbs (chuck, round, or shoulder, trimmed of fat)
olive oil
2 tablespoons (for browning the roast)
Worcestershire sauce
3 tablespoons (for flavoring)
dried basil
1 teaspoon (crushed)
beef stock
1/2 cup (for braising)
garlic cloves
4 (minced)
dry red wine
1/2 cup (for flavoring)
baby potatoes
2 lbs (half peeled)
carrots
4 (peeled and chopped)
onions
2 (cut into wedges)
flour
1/4 cup (for gravy thickening)
sugar
1/2 teaspoon (for balance)
salt and pepper
1-2 teaspoons (to taste)
Instructions
1
Preheat your oven to 325°F (or heat a stove to medium-high).
2
Trim excess fat from the beef roast and generously sprinkle it with crushed basil, sugar, salt, and pepper.
3
In a 4-6 quart Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.
4
Remove the roast and set it aside. Add minced garlic and onion wedges to the bottom of the Dutch oven, sautéing them for 2-3 minutes until fragrant.
5
Return the roast to the pot. In a separate bowl, mix together the beef stock, red wine, and Worcestershire sauce. Pour this mixture over the roast, ensuring it is well coated.
6
Bring the pot to a boil, then reduce the heat and let it simmer for 3 ½ hours with the lid on, allowing the flavors to meld and the meat to become tender.
7
After 3 ½ hours, carefully add the half-peeled baby potatoes and chopped carrots around the roast. Place the roast on top of the vegetables.
8
Increase the heat until it comes to a boil again, then reduce the heat and cover, letting it simmer for another 30 minutes or until all the ingredients are tender.
9
Once cooked, transfer the meat and vegetables to a serving platter, keeping the pan juices reserved for gravy preparation.
10
For the gravy, combine ½ cup of water and flour in the pot with the reserved juices, whisking over medium heat until thickened. Season with salt and pepper to taste.
11
Serve the pot roast and vegetables hot, drizzled with the savory gravy.
Nutrition Information
22.5g
Fat
35.8g
Carbs
31.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is the Hearty Vegetable & Savory Gravy Pot Roast.
What cut of beef is recommended for this pot roast?
You can use chuck, round, or shoulder cuts of beef roast for this recipe.
How much beef roast do I need?
The recipe requires a 3.5 lb beef roast.
What temperature should the oven be set to?
Preheat your oven to 325°F.
What size Dutch oven should I use?
A 4-6 quart Dutch oven is ideal for this recipe.
How long should I sear the meat on each side?
Sear the roast on all sides for about 4-5 minutes per side until browned.
What spices are used to season the beef roast?
The beef is seasoned with crushed dried basil, sugar, salt, and pepper.
What kind of oil is used for browning the roast?
The recipe calls for 2 tablespoons of olive oil.
How many garlic cloves are used?
This recipe uses 4 minced garlic cloves.
How should the onions be prepared?
The 2 onions should be cut into wedges.
What liquids are used for the braising sauce?
The sauce is a mixture of beef stock, dry red wine, and Worcestershire sauce.
How much red wine is required?
You will need 1/2 cup of dry red wine for flavoring.
How long does the beef simmer before adding vegetables?
The roast should simmer for 3.5 hours with the lid on.
How are the baby potatoes prepared?
The 2 lbs of baby potatoes should be half-peeled.
How many carrots are included in the dish?
The recipe uses 4 peeled and chopped carrots.
How long do the vegetables cook with the meat?
Simmer the vegetables with the roast for about 30 minutes or until tender.
How is the savory gravy prepared?
Combine 1/2 cup of water and 1/4 cup flour with the reserved pan juices and whisk over medium heat until thickened.
What is a recommended side for this pot roast?
Serve the roast with crusty bread to soak up the savory gravy.
How many calories are in one serving?
Each serving contains approximately 460 calories.
What is the fat content per serving?
There are 22.5g of fat per serving.
How many carbohydrates are in this dish?
One serving contains 35.8g of carbohydrates.
How much protein is in each serving?
There are 31.7g of protein per serving.
Why is sugar used in the seasoning?
A small amount of sugar (1/2 teaspoon) is used to balance the flavors.
How much Worcestershire sauce is needed?
The recipe calls for 3 tablespoons of Worcestershire sauce.
What type of basil is recommended?
Use 1 teaspoon of crushed dried basil.
How much beef stock is used for braising?
The recipe requires 1/2 cup of beef stock.
Should the Dutch oven be covered while simmering?
Yes, the instructions specify to simmer with the lid on.
Can this recipe be cooked on the stovetop?
Yes, the roast can be cooked over medium-high heat on the stove.
What are the main tags for this recipe?
Tags include pot roast, beef, comfort food, slow-cooked, and family meal.
How much salt and pepper should I use?
Use 1-2 teaspoons of salt and pepper to taste.