Ingredients
- 1 (3 to 4-pound) beef chuck roast
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons cornstarch (optional, for thickening gravy)
Directions
- Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast in the hot skillet until browned on all sides, about 3-4 minutes per side. Transfer the roast to a slow cooker or Dutch oven.
- Add the diced onion, sliced carrots, sliced celery, and minced garlic to the skillet. Cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Transfer the vegetables to the slow cooker or Dutch oven with the roast.
- Pour the beef broth and Worcestershire sauce over the roast and vegetables. Add the dried thyme and rosemary. Cover and cook on low heat for 8 hours in a slow cooker or 3-4 hours in a Dutch oven, or until the roast is tender and easily shreds with a fork.
- If desired, thicken the gravy by whisking together 2 tablespoons of cornstarch with 2 tablespoons of water. Stir the cornstarch mixture into the cooking liquid and cook on high heat for an additional 10-15 minutes, or until the gravy has thickened.
- Serve the pot roast and gravy hot, with your favorite side dishes.
Kitchen Equipment Needed
- Skillet
- Slow cooker or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
How to Store Leftovers
Store any leftover pot roast and gravy in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the leftovers in a microwave-safe dish and heat until warmed through, or reheat in a skillet over medium heat.
Food Pairings
This Pot Roast & Gravy pairs perfectly with mashed potatoes, roasted vegetables, or creamy polenta. For a complete meal, serve with a side salad and crusty bread.
