Old Fashioned Pot Roast

Pot Roast on a plate with mashed potatoes and gravy

5 from 1 vote

Tender old fashioned Pot Roast with gravy are perfect for Sunday Pot Roast Dinner. Who can resist chuck roast with mashed potatoes, vegetables and gravy. Blade roasts are tough pieces of meat that when cooked properly turn into a flavorful roast beef.

Prep Time5

Cook Time3

Additional Time20

Total Time3 25

Course: Beef

Cuisine: American

Keyword: old fashioned pot roast, paleo pot roast, sunday pot roast, whole30 pot roast

Servings:

Calories: 1169kcal

Author: AmyG

Ingredients

3 lbs beef chuck roast or blade roast
1 Garlic Clove
¼ teaspoon ground pepper
2 tablespoons olive oil
¾ cups Red Wine or Red Wine Vinegar
3 to 4 Carrots
3 cups of Broth
2 sprigs of Rosemary
1 sprig of Thyme

Instructions

Stove Top Instructions:

Season your roast beef with salt and pepper.
Sear all the sides of the roast in a large pot, with oil and garlic.
Remove the roast from the pot and transfer to a plate.
De-glaze the pot with red wine or vinegar and scrape the bottom of the pot until the liquid reduces to a syrup consistency.
Add the herbs to the pot and let cook until fragrant. Add the onions, carrots and the post roast back into the pot.
Add beef broth and bring to a gentle boil. Reduce heat and let the roast simmer on low heat for 3 to 4 hours or until tender.
Rotate the roast every half hour to ensure that both sides cook evenly.
Once cooked, remove from stovetop and place on a cutting board, let stand for 10 minutes. Then slice.

Oven Instructions:

Preheat your oven to 350 F.
Season your roast beef with salt and pepper.
Sear all the sides of the roast in a large pot, with oil and garlic.
Remove the roast from the pot and transfer to a dutch oven.
De-glaze the pot with red wine or vinegar and scrape the bottom of the pot until the liquid reduces to a syrup consistency.
Add the herbs to the pot and let cook until fragrant. Add the onions, carrots and cook until tender.
Transfer the carrots and herb mixture to the dutch oven and pour over the roast. Add beef broth to the dutch oven.
Transfer the dutch oven to the oven and cover.
Cook for 3 to 4 hours or until tender.
Rotate the roast every half hour to ensure that both sides cook evenly.
Once cooked, remove from oven and place on a cutting board, let stand for 10 minutes. Then slice.

Making the Gravy for Pot Roast

If you have time, you can place about one to two cups of the pot roast juices into the freezer and let it cool until the fat rises to the top. You can then skim the fat off easily leaving a broth that is less fatty.
Take the juice that's left and stir in about 1 to 2 tablespoons of potato starch or the starch of your choice, then heat it up to a boil on the stove top until it thickens.
If you don't want to use the roast juices or for some reason you don't have any, you can also use beef bouillon or beef stock. Make the bouillon as per the instructions and add the starch, then bring to a boil to thicken the gravy.

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