Pot Roast Recipe
The star of your holiday dinner is here. Slow-braised rib roast, carrots, onions & celery cooked in savory gravy. Served with your choice of 2 sides & bread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roast
Preheat your oven to 325°F (163°C). Season the rib roast with salt and black pepper on all sides.
- 2
Sear the Meat
In a large skillet, heat the olive oil over medium-high heat. Sear the rib roast for about 4-5 minutes on each side until browned. Transfer the roast to a large roasting pan.
- 3
- 4
Create the Gravy
Add the beef broth, garlic, thyme, and bay leaves to the roasting pan. Cover with aluminum foil.
- 5
Slow Roast
Place the roasting pan in the preheated oven. Cook for about 3-4 hours, or until the meat is tender and easily pulls apart.
- 6
Thicken the Gravy
Remove the roast from the pan and let it rest. In a small bowl, mix cornstarch and water to create a slurry. Bring the remaining liquid in the pan to a simmer, then whisk in the slurry to thicken the gravy.
- 7
Serve
Slice the pot roast and serve with the cooked vegetables and thickened gravy on top. Enjoy with your choice of sides and bread.