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.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Roast
Preheat your oven to 325°F (163°C). Season the rib roast with salt and black pepper on all sides.
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.
Create the Gravy
Add the beef broth, garlic, thyme, and bay leaves to the roasting pan. Cover with aluminum foil.
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.
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.
Serve
Slice the pot roast and serve with the cooked vegetables and thickened gravy on top. Enjoy with your choice of sides and bread.