Slow-Braised Pot Roast & Gravy Recipe
Looking for the best Slow-Braised Pot Roast & Gravy recipe? This classic comfort food features melt-in-your-mouth beef chuck roast slowly braised with onions, carrots, celery, garlic, and fresh herbs in a rich, savory gravy. Perfect for Sunday dinners, holidays, or cozy family meals, this one-pot recipe delivers deep, hearty flavor with every bite.
❤️ Why You’ll Love This Recipe
Fall-apart tender beef
Rich homemade brown gravy
One-pot comfort meal
Easy slow-braising method
Perfect for meal prep and leftovers
Family-friendly classic recipe
⏱️ Recipe Details
Prep Time: 20 minutes
Cook Time: 3½ hours
Total Time: 3 hours 50 minutes
Servings: 6
Calories: Approximately 610 kcal per serving
Protein: 45 g per serving
🛒 Ingredients
For the Pot Roast
3½ lb (1.6 kg) beef chuck roast 🥩
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
Vegetables
1 large onion, sliced 🧅
4 carrots, cut into large chunks 🥕
3 celery stalks, chopped
5 garlic cloves, smashed 🧄
1½ lb (700 g) baby potatoes, halved 🥔
Braising Liquid
2 cups beef broth
1 cup dry red wine (or extra beef broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
For the Gravy
2 tablespoons cornstarch
2 tablespoons cold water
Garnish
Fresh chopped parsley 🌿
👨🍳 Instructions
Step 1: Season the Roast
Pat the chuck roast dry with paper towels.
Season generously with:
Salt
Black pepper
Smoked paprika
Garlic powder
Step 2: Sear the Beef
Heat the olive oil in a large Dutch oven over medium-high heat.
Sear the roast for 4–5 minutes per side until deeply browned.
Transfer to a plate.
Step 3: Cook the Vegetables
In the same pot, add:
Onion
Carrots
Celery
Garlic
Cook for 5–6 minutes, stirring occasionally.
Stir in the tomato paste and cook for 1 minute.
Step 4: Deglaze
Pour in the red wine (or extra broth), scraping up the browned bits from the bottom of the pot.
Add:
Beef broth
Worcestershire sauce
Dijon mustard
Rosemary
Thyme
Bay leaves
Bring to a gentle simmer.
Step 5: Braise
Return the roast to the pot.
Arrange the potatoes around the meat.
Cover with a lid.
Bake in a 325°F (163°C) oven for 3½ hours, or until the beef is fork-tender.
Step 6: Make the Gravy
Transfer the roast and vegetables to a serving platter and keep warm.
Discard the herb stems and bay leaves.
Mix the cornstarch and cold water to form a slurry.
Bring the braising liquid to a simmer on the stovetop.
Whisk in the slurry and cook for 2–3 minutes, until the gravy thickens.
Step 7: Serve
Slice or shred the pot roast.
Spoon the rich gravy generously over the beef and vegetables.
Garnish with fresh parsley and serve hot.
🍽️ Serving Suggestions
Serve with:
Creamy mashed potatoes
Buttered egg noodles
Roasted green beans
Dinner rolls
Yorkshire pudding
Steamed broccoli
Roasted Brussels sprouts
💡 Chef’s Tips
Chuck roast is the ideal cut because its marbling becomes tender during slow braising.
Searing the meat first builds a deep, rich flavor.
Let the roast rest for 10 minutes before slicing.
The pot roast tastes even better the next day after the flavors continue to develop.
🧊 Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze the roast and gravy for up to 3 months.
Reheating: Warm gently on the stovetop or in a 325°F (163°C) oven with a splash of beef broth.
🥗 Nutrition (Per Serving)
Calories: 610 kcal
Protein: 45 g
Carbohydrates: 22 g
Fat: 36 g
Saturated Fat: 13 g
Fiber: 4 g
Sugar: 5 g
Sodium: 760 mg
❓ Frequently Asked Questions
Can I make this in a slow cooker?
Yes. After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on LOW for 8–9 hours or HIGH for 5–6 hours.
What’s the best cut of beef for pot roast?
Beef chuck roast is the top choice because it becomes incredibly tender and flavorful during slow cooking.
Can I skip the wine?
Absolutely. Replace it with an equal amount of beef broth for a delicious alcohol-free version.
How do I know when the roast is done?
The beef is ready when it pulls apart easily with a fork and reaches an internal temperature of about 195–205°F (90–96°C) for maximum tenderness.
