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Tender Pot Roast with Vegetables and Brown Gravy

Elina James
Melt-in-your-mouth tender and rich with comforting flavor this Tender Pot Roast with Vegetables and Brown Gravy is the ultimate homestyle classic! Slow-cooked beef is perfectly seasoned and simmered with hearty vegetables in a savory brown gravy that’s deep, warm, and satisfying.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American Comfort Food
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Roast:
  • 3–4 lbs chuck roast (or brisket)
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • For the Vegetables:
  • 4 medium carrots, cut into chunks
  • 4 medium potatoes, peeled and quartered
  • 2 medium onions, quartered
  • 3 cloves garlic, smashed
  • 2 cups beef broth
  • 1 cup red wine (optional, can substitute with broth)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • For the Brown Gravy:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups strained pan drippings (or broth)
  • Salt u0026 pepper to taste

Instructions
 

  • Step 1: Prepare the Roast: Pat the beef dry with paper towels. Season all sides generously with salt, pepper, garlic powder, and onion powder.
  • Step 2: Sear the Meat: Heat olive oil in a Dutch oven (or large pot) over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
  • Step 3: Build the Flavor Base: Add onions and garlic to the same pot, sauté for 2 minutes. Pour in red wine to deglaze the pan, scraping up browned bits. Add beef broth, rosemary, thyme, and bay leaves.
  • Step 4: Add Meat and Vegetables: Return roast to the pot. Add carrots and potatoes around the meat. Cover tightly with a lid.
  • Step 5: Cook Low and Slow: Oven Method: Bake at 325°F (160°C) for 3–4 hours until beef is fork-tender. Slow Cooker Method: Cook on low for 8 hours or high for 4–5 hours.
  • Step 6: Make the Gravy: Remove roast and vegetables from pot; set aside. Strain cooking liquid. In a saucepan, melt butter, whisk in flour to make a roux. Slowly whisk in 2 cups of the strained liquid. Simmer until thickened, season with salt u0026 pepper.
  • Step 7: Serve: Slice or shred beef. Serve with roasted vegetables, generously topped with brown gravy.
Keyword Tender Pot Roast with Vegetables and Brown Gravy