How to Make Pot Roast with Gravy

AmateurKitchen's picture

Dec. 05, 2013

This pot roast recipe is packed with flavor and tastes delicious with homemade gravy!


For the pot roast
Canola oil 2 Tablespoon
Chuck roast 2 Pound
Salt and pepper To Taste
Onion 1 Medium , cut into chunks
Baby carrots 1 Cup (16 tbs)
Celery stalk 3 Medium , halved
Russet potato 3 Medium , peeled, cut into chunks
Water 4 Cup (64 tbs)
Beef bouillon cube 2 Medium (low sodium)
Dried thyme 2 Teaspoon
For the brown gravy
Butter 2 Tablespoon
Flour 2 Tablespoon
Beef broth 2 Cup (32 tbs)
Browning and seasoning sauce 1 Tablespoon



1. Preheat the oven to 325 degrees F.


For The Pot Roast

2. Season the steak with salt and pepper on both the sides. Place it in a large oven proof pot over high heat. Brown the beef on 1 side for 7 minutes, flip it and cook for another 7 minutes.

3. Add all the vegetables and stir them to distribute them evenly in the pot. Lift the roast to move the vegetables under it to form a bed like. Pour water to cover the roast and vegetables and add the bouillon cubes and thyme. Bring it to boil, cover with a lid and place it into the oven for 3 hours.

4. Transfer the roast onto a work surface and let it rest for a few minutes and drain the vegetables into a serving dish. Retain the broth for gravy.

For The Brown Gravy

5. Melt butter in a pan over medium heat. Add the flour and stir well and cook for around 2 minutes.

6. Slowly pour the beef broth while whisking continuously to avoid lumps. Season with the browning and seasoning sauce, stir well, taste and adjust the salt and pepper if required.

7. Continue to cook for a few more minutes or till it thicken. Turn off the heat.


8. Serve the pot roast hot as a complete meal with the gravy.


This pot roast can also be made in a crock pot on low setting and cooked for 8 hours.

Recipe Summary

Difficulty Level: Medium
Cook Time: 210 Minutes
Ready In: 210 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 305Calories from Fat 115

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 657 mg27.38%

Total Carbohydrates 19 g6.3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet