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Tender Pot Roast with Gravy
3 h 45 minServes 6Nutri-Score C€€
C
3 h 45 min
3 h 45 minTender Pot Roast with Gravy
what you need
Ingredients
chuck roast (patted dry)Meat1.5 kg
olive oilPantry45 ml
saltSpices8 g
black pepper (ground)Spices4 g
flourPantry30 g
onion (diced)Produce1 piece
celery (diced)Produce3 pieces
carrot (cut into chunks)Produce4 pieces- gold potato (cut into chunks)Produce900 g
garlic (minced)Produce4 pieces
tomato pastePantry30 g
beef stockPantry750 ml- onion soup mixPantry40 g
- Worcestershire saucePantry30 ml
rosemary (fresh sprigs)Spices3 g- bay leafSpices2 pieces
- cornstarchPantry20 g
water (for the slurry)Other60 ml
per serving
Nutrition
566kcal
- Carbs
- 32 g
- Proteins
- 44 g
- Fat
- 29 g
what you’ll use
Tools
Dutch oven
cutting board
chef's knife
step by step
Method
- Step 1
Dice the vegetables
- Dice the onion, celery, carrot and potatoes.
- Step 2
Season and sear the roast
- Drizzle olive oil over the chuck roast and season generously on both sides with salt, pepper and flour.
- Heat olive oil in a Dutch oven and sear the roast on both sides.
- Step 3
Sauté the aromatics
- Add the minced garlic, celery and onion to the same pot and sauté for a few minutes.
- Stir in the tomato paste.
- Step 4
Deglaze and build the braising liquid
- Pour in a little beef stock to deglaze the pot.
- Add the remaining beef stock, onion soup mix and Worcestershire sauce and stir until fully combined.
- Step 5
Braise the roast
- Return the chuck roast to the pot with the rosemary and bay leaves.
- Cover and cook in the oven until the meat is tender.
- Step 6
Add the vegetables
- Add the potatoes and carrots to the pot.
- Return to the oven until the meat and vegetables are tender.
- Step 7
Thicken the gravy
- Pour in a cornstarch slurry and stir to thicken the gravy.
most cooked first