Beef Pot Roast with Gravy

Preheat your oven to 325°F (163°C) and set a rack just below the center position. Generously season the beef roast on all sides with Montreal steak seasoning, salt, and black pepper.

Dice the onions and prepare the garlic—leave the cloves whole or cut larger bulbs in half. Heat a Dutch oven slightly above medium heat (around #6 on an electric stove) for 3–5 minutes, then add beef tallow.

Sear the seasoned beef for about 5–7 minutes per side, until a deep golden crust forms on the meat and the bottom of the pot. Remove the beef and set it aside.

Add the diced onions to the pot and cook for 4–6 minutes. Allow the onions to cover the entire base of the pot and lightly salt. leave for 1 minute to allow the onions to sweat and release their moisture, then begin stirring to scrape up any browned bits (fond) from the bottom of the pot. Add in the garlic cloves and cook for 30–60 seconds, just until fragrant, then stir in tomato paste and cook for another 2–3 minutes, allowing the colour to deepen slightly.

In a small bowl, whisk together brown sugar, soy sauce, ketchup, and apple cider vinegar. Reduce the heat to medium, pour in this mixture, and stir well to deglaze the bottom of the pot.

Return the seared beef to the Dutch oven and pour in the beef & chicken broth. Bring to a gentle simmer, then cover and transfer the pot to the preheated oven.

Braise for about 3 hours, or until the beef is fork-tender. If you plan to add vegetables like carrots or potatoes, add them in about 45–60 minutes into the cooking time. For softer vegetables that fall apart add them in slightly sooner and for vegetables that retain some bite, add them in slightly later.

Once the beef is tender, remove it, along with the vegetables and aromatics, from the pot. Strain the broth through a fine mesh sieve into a large bowl, pressing the softened onions and garlic through with a spatula to create a flavorful paste that blends into the broth.

If you prefer a lesser amount of gravy, measure out 2 cups of the liquid by adding additional liquid to the broth left over from the pot roast (it should be about 1.5 cups which would require an additional 1/2 cup to make 2 full cups). For a larger amount of gravy (perfect with mashed potatoes), add more broth to make 4 cups total.

To make the gravy, melt 4 tablespoons of butter in a small saucepan over medium heat, then whisk in 4 tablespoons of flour. Cook for 2–3 minutes, stirring constantly, until the roux turns light golden. Gradually whisk in the reserved broth (total 4 cups), one cup at a time, until smooth. Season with white pepper and a splash of browning seasoning, then simmer for a few minutes until thickened to your liking.

Shred or slice the beef roast and return it to the pot, spooning a few ladles of gravy over top to keep it moist. Serve warm with the remaining gravy on the side and garnish with fresh parsley.