Classic Pot Roast with Gravy
Ingredients:
For the Pot Roast:
- 1.5 – 2 kg beef chuck roast
- 2 tablespoons olive oil
- Salt and black pepper (to taste)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, cut into chunks
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons flour (for thickening)
For the Mashed Potatoes:
- 1 kg potatoes, peeled and chopped
- 4 tablespoons butter
- ½ cup warm milk
- Salt to taste
Instructions:
Sear the Meat
- Season the beef with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Sear the roast on all sides until browned (about 3–4 minutes per side).
- Remove and set aside.
Cook the Vegetables
- In the same pot, sauté onion and garlic for 2 minutes.
- Add carrots and celery, cook 3–4 minutes.
Build the Sauce
- Stir in tomato paste and flour.
- Pour in beef broth and water.
- Add Worcestershire sauce, thyme, and rosemary.
- Stir well.
Slow Cook
- Return the roast to the pot.
- Cover and simmer on low heat for 3–4 hours (until fork-tender).
OR bake at 160°C (325°F) for 3 hours.
Make Mashed Potatoes
- Boil potatoes in salted water until soft (15–20 minutes).
- Drain and mash.
- Add butter, warm milk, and salt. Mix until creamy.
Serve
- Slice or shred the roast.
- Serve over mashed potatoes.
- Spoon the rich gravy and vegetables on top.
Tip: The longer it cooks, the more tender and flavorful it becomes!