Pot Roast Dinner Recipe
Tender Slices of Pot Roast Smothered in Homemade Gravy
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Ingredients
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Main Ingredients
Seasoning and Liquid
Gravy Ingredients
Method
Preparing the Pot Roast
- 1
Searing the Roast
Season the chuck roast with salt and black pepper. In a large skillet over medium-high heat, add a tablespoon of oil and sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
- 2
Cooking the Roast
- 3
Combining Ingredients
In a slow cooker, layer the seared roast on top of the vegetables. Pour in the beef broth and red wine (if using), and add Worcestershire sauce, thyme, and bay leaves.
- 4
Cooking
Cover the slow cooker and cook on low for 8 hours or until the meat is fork-tender.
Making the Gravy
- 5
Preparing the Roux
Once the roast is done, remove it from the slow cooker and let it rest. Strain the cooking liquid into a saucepan. In a separate pan, melt the butter over medium heat. Whisk in the flour, stirring continuously for about 2 minutes.
- 6
Thickening the Gravy
Gradually add the strained cooking liquid to the roux while whisking continuously until the gravy thickens. Season with salt and black pepper to taste.
Serving
- 7
Slicing and Serving
Slice the pot roast against the grain and serve it with the vegetables on the side. Drizzle the homemade gravy over the top before serving.
