Jul 14 2026
Restaurants›George's Family Restaurant›Pot Roast Recipe

Pot Roast Recipe

Inspired by George's Family Restaurant
Time4h
Serves6

Tender pot roast covered in brown gravy and served with a side of mashed potatoes.

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Ingredients

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For the Pot Roast

For the Brown Gravy

For the Mashed Potatoes

Method

For the Pot Roast

  1. 1

    Prepare the Roast

    Season the chuck roast with salt and black pepper on all sides.

  2. 2

    Sear the Roast

    In a large Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear for about 3-4 minutes on each side until browned.

  3. 3

    Add Vegetables

    Remove the roast and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

  4. 4

    Combine Ingredients

    Return the roast to the pot, add the beef broth, chopped carrots, chopped celery, bay leaves, and dried thyme.

  5. 5

    Cook the Roast

    Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 3-4 hours until the roast is tender.

For the Brown Gravy

  1. 6

    Make the Roux

    In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes until lightly golden.

  2. 7

    Add Broth

    Gradually add the beef broth while whisking continuously to avoid lumps. Bring to a simmer and cook until thickened, about 5 minutes.

  3. 8

    Season the Gravy

    Season with salt and black pepper to taste. Set aside until ready to serve.

For the Mashed Potatoes

  1. 9

    Cook the Potatoes

    Place the peeled and chopped potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 10

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

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