Skip to content
Menu
Pot Roast with Gravy
Main

Pot Roast with Gravy

1 h 50 minServes 6Nutri-Score C€€
from @onestopchop9 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (seasoned generously with salt and pepper)Meat1.4 kg
  • saltSpices8 g
  • black pepper (ground)Spices4 g
  • oil (for searing)Pantry30 ml
  • carrot (roughly chopped)Produce3 pieces
  • celery (roughly chopped)Produce3 pieces
  • onion (roughly chopped)Produce1 piece
  • red wine (for deglazing)Beverages180 ml
  • flour (for thickening)Pantry30 g
  • beef brothPantry700 ml
  • rosemary (fresh sprigs)Produce3 pieces
  • thyme (fresh sprigs)Produce4 pieces
  • parsley (fresh, chopped)Produce10 g
  • potato (peeled, for mashed potatoes)Produce1 kg
  • butter (for mashed potatoes)Dairy60 g
  • milk (for mashed potatoes)Dairy120 ml

per serving

Nutrition

496kcal

Carbs
18 g
Proteins
41 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Pressure cooker
  • Stockpot
  • Potato masher

step by step

Method

  1. Season and sear the roast

    • Season the chuck roast generously with salt and black pepper.
    • Heat the oil in a cast iron skillet over high heat and sear the roast on both sides until deeply browned.
    Step 1

  2. Add the vegetables

    • Add the chopped carrot, celery and onion to the skillet around the roast.
    • Let them soften and pick up color in the pan.
    Step 2

  3. Deglaze with wine

    • Pour in the red wine and scrape up the browned bits from the bottom of the pan.
    • Stir in the flour to thicken the base.
    Step 3

  4. Add the broth

    • Pour in the beef broth and stir everything together.
    • Bring to a boil, then reduce to a simmer.
    Step 4

  5. Pressure cook

    • Transfer the roast, vegetables and liquid to the pressure cooker.
    • Add the rosemary, thyme and parsley.
    • Lock the lid and pressure cook until the meat is fork tender.
    Step 5

  6. Make the mashed potatoes

    • Boil the peeled potatoes in salted water until tender.
    • Drain and mash with the butter and milk until smooth.
    Step 6

  7. Serve

    • Slice or shred the tender roast and spoon the thick gravy over mashed potatoes.
    • Finish with extra gravy and serve.
    Step 7
Get Mezze