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  • Writer's pictureNicole Kuhn

Pot Roast with Gravy

Nothing says comfort food like warm roast with a side of mashed potatoes and gravy. Try this recipe out and enjoy the sweet bliss of comfort food from your home.





for the roast:

  • chuck roast

  • salt and pepper

  • 2-3 tbsp. vegetable oil

  • 2 tsp. garlic

  • 1 cup beef broth

for the gravy:

  • 2 cups beef broth

  • 2 tsp. garlic powder

  • 1 tsp. onion powder

  • 1 tbsp. Worcestershire

  • 1/4 cup cold water

  • 3 tbsp. cornstarch

  • salt and pepper


for the roast:

  • Preheat oven to 350ºF.

  • Season roast with a generous amount of salt and pepper.

  • In a large skillet heat some vegetable oil on high.

  • Sear the meat on both sides for about 3-4 on each side. Remove the meat from the pan and set aside on a cutting board.

  • Add garlic to the pan and cook for 60 seconds.

  • Add 1 cup of beef broth to the pan to deglaze.

  • Put the broth and meat together in a roasting pan.

  • Cover with foil and cook for 3 hours or until internal temp reaches 202 degrees or is pull apart tender with a fork.

for the gravy:

  • In a medium saucepan bring 2 cups beef broth to boil over medium-high heat.

  • Stir in garlic powder, onion powder, and worcestershire sauce.

  • In a small bowl whisk together 1/4 cup cold water and 3 tbsp corn starch until dissolved.

  • Pour cornstarch mixture into boiling beef broth and reduce heat to medium-low. Stir until thickened.

  • Season with salt and pepper.

  • Taste, add more salt and pepper if needed, and taste again to make sure it's just right.

  • Serve hot over your favorite meats or potatoes. Enjoy!

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