Homemade Pot Roast with Savory Gravy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I woke up thinking about pot roast! There is nothing in this world better than a pot roast cooking all day in the Crock Pot with potatoes, carrots and celery along with those caramelized onions and that thick and savory beef gravy. The house is smelling heavenly and I am about to dive in. As soon as my buttermilk biscuits are out of the oven. Will you join me?  Want to see how I make it?

 Homemade Pot Roast with Savory Gravy

 1 (3-4 lb) chuck roast

2 tablespoons olive oil

Salt & pepper to taste

2 envelopes Lipton Beefy Onion Soup Mix
1 cup water 

1 large onion, diced or sliced

16 ounces of beef broth

2 tablespoons cornstarch

Pat dry the roast and season with salt and pepper on both sides. 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet over medium high heat, brown the onions and garlic for about 3 minutes or until translucent and tender.  Move the onions to a plate to add to your chuck roast later. 

 

 

 

 

 

 

 

 

 

 

 

 

Turn up the heat and sear your roast on both sides…about  2 minutes on each side.  Remove from heat and set inside the crockpot.  Add the onions on top.

 

 

 

 

 

 

 

Add in the celery and the carrots but not the potatoes yet. You will add those later.

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle both packs of soup mix on top of the roast and pour in beef broth. Make sure you pour on top and all around the sides to coat your vegetables.  Stir in sliced onion.  

 

 

 

 

 

 

 

 

 

 

 

 

Cover with lid. Cook on low for 5 hours and then add your diced potatoes.  Continue to cook for another 3 hours on high until meat is fork tender and potatoes are cooked through. 

 

 

 

 

 

 

 

 

 

 

 

Savory Gravy

 6 tablespoons butter

1/2 cup all-purpose flour

3 to 4 cups juices/drippings from roast

1 cup cream

For the gravy, melt the butter in a medium skillet.  Stir in the flour and cook for about a minute until lightly browned. Gradually add 2 cups of beef juices to the flour mixture, whisking vigorously and constantly.  It will begin to thicken. Add in your cream and continue to whisk.  Add more beef juices until you get the desired consistency.

 

 

 

 

 

 

 

 

 

 

 

 

 

Continue stirring quickly while the gravy comes to a simmer. Let it cook for 1-2 minutes. Season to taste with additional salt and pepper, if needed.

 

 

 

 

 

 

 

 

 

 

 

Serve immediately with the pot roast and vegetables (and mashed potatoes, of course!).

 

 

 

 

 

 

 

 

 

 

 

And don't forget tomorrow's hot roast beef sandwich!

NOTE:  You can cook on high for about 6 hours if desired.