Easy Pot Roast Recipe (with the BEST gravy!)

Easy Pot Roast Recipe (with the BEST gravy!)

from thereciperebel.com
Main Course
235 min
6 servings
548 kcal / serving

This easy oven Pot Roast recipe makes a truly delicious dinner centerpiece, perfect for the whole family for Sunday dinners or special occasions! With juicy beef seasoned in a homemade spice rub, it's cooked with potatoes and carrots until tender in a flavorful gravy made from scratch - it's the perfect pot roast!

Ingredients

  • 2 tablespoonsoil
  • 1 mediumonion ((cut into 1" pieces))
  • 1 ½ teaspoonsseasoning salt (i use lawry’s)
  • 1 ½ teaspoonsgarlic powder
  • 1 ½ teaspoonsitalian seasoning
  • ½ teaspoononion powder
  • ¼ teaspoonblack pepper
  • 1 .20 kgbeef roast ((about 2.5 -3 lbs (chuck or blade is best))
  • 1 ½ cupsbeef broth ((divided))
  • 3 largecarrots ((peeled and cut into 1.5" pieces))
  • 1 ½ lbsbaby potatoes
  • 2 tablespoonsbalsamic vinegar
  • 1 tablespoontomato paste
  • 1 tablespoonworcestershire sauce
  • 1 tablespoonhoney
  • 1 tablespooncorn starch
  • ½ teaspoonpaprika
  • ½ teaspoonsalt
  • ¼ teaspoonblack pepper
  • 2 tablespoonsketchup (optional)

Directions

  1. 1

    Heat oil in a large dutch oven on the stovetop over medium-high heat. Turn the oven to 275 degrees F.

  2. 2

    Cook the onion in the dutch oven until beginning to brown, then remove from the pot.

  3. 3

    Combine seasoning salt, garlic powder, Italian seasoning, onion powder, and ¼ teaspoon black pepper and rub over roast on all sides. If you have a larger roast, you can cut it into 2 equal pieces and season.

  4. 4

    Sear the roast in the dutch oven on all sides until golden brown, about 2 minutes per side.

  5. 5

    Pour ½ cup broth into the dutch oven and scrape the bottom with a wooden spoon to remove any browned bits.

  6. 6

    Add the onions back in along with the carrots and potatoes (optional: you can add the potatoes and carrots after 1½ hours cook time has passed for firmer vegetables).

  7. 7

    Whisk together remaining 1 cup broth, vinegar, tomato paste, Worcestershire sauce, honey, corn starch, paprika, salt and pepper. Pour over vegetables and meat.

  8. 8

    Put the lid on and roast at 275 degrees F for 3-3½ hours, until the vegetables are tender and the meat pulls apart easily with two forks.

  9. 9

    If desired, remove the roast and the vegetables to thicken the gravy further. Place the dutch oven on the stove top on medium heat and whisk together 1 tablespoon corn starch and 1 tablespoon water. Stir into the sauce with the ketchup (optional, but really helps to brighten the flavor!) and cook until thickened.

  10. 10

    Slice or shred the meat and serve with vegetables and gravy.