Pot Roast with Gravy
Ingredients
Beef Roast: About 1.5 to 2 kg (Chuck roast is highly recommended for tenderness).
Vegetables: 4 carrots (chopped), 4 medium potatoes (cut into large chunks), and 1 large onion (sliced or wedged).
Liquids: 2 cups beef broth (and 1/2 cup water if needed).
Herbs: Fresh thyme sprigs (as seen in the image) or rosemary.
For Seasoning & Gravy:
Salt and black pepper to taste.
3 cloves of minced garlic.
2 tbsp vegetable oil.
For Thickening: 2 tbsp cornstarch or flour mixed with a little water (to create the gravy at the end).
👨🍳 Preparation Method
1. Searing the Meat (The Flavor Secret)
Pat the roast dry with paper towels and season generously with salt and pepper on all sides. In a large pot or skillet, heat the oil and sear the meat on all sides until it develops a deep brown crust. Remove the meat and set it aside.
2. Sautéing the Vegetables
In the same pot, add the onions, carrots, potatoes, and garlic. Stir for about 2 minutes to soak up the meat juices.
3. Slow Cooking
Place the meat back on top of the vegetables. Pour in the beef broth and add the fresh thyme sprigs.
In the Oven: Cover the pot tightly and cook at 160°C (325°F) for 3 to 4 hours.
In a Slow Cooker: (As shown in the photo) Cook on Low for 6–8 hours or High for 4–5 hours.
4. Making the Gravy
Once the meat is tender, carefully remove the roast and vegetables. Strain the remaining liquid into a small saucepan over medium heat. Stir in the cornstarch/water mixture and whisk until the sauce thickens into a rich gravy.
Tip: For “fork-tender” meat, low and slow is the key. Don’t rush the process!
