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The best pot roast starts with the right ingredients. First, choose a good cut of beef. A beef chuck roast works best. It has enough fat to keep the meat juicy. Aim for 3 to 4 pounds for a perfect size.

The Best Pot Roast & Gravy You'll Ever Taste 🍖

Discover the secret to the best pot roast and gravy you'll ever taste! This classic dish features tender beef, rich flavors, and essential ingredients that will make your meal unforgettable. From selecting the perfect cut to mastering the savory gravy, you’ll find all the tips you need. Plus, explore creative ways to use leftovers.
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Ingredients
  

3 to 4 pounds beef chuck roast

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

4 large carrots, chopped

4 medium potatoes, quartered

2 cups beef broth

2 cups water

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper to taste

2 tablespoons cornstarch (optional, for thickening the gravy)

Instructions
 

Sear the Roast: In a large cast-iron skillet or Dutch oven, heat olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. Place the roast in the hot skillet and sear for about 4-5 minutes on each side until browned. This step locks in flavors.

    Sauté Aromatics: After searing, remove the roast from the skillet and set it aside. In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onions are translucent and fragrant.

      Add Vegetables: Return the seared roast to the skillet, then add the chopped carrots and quartered potatoes around the meat.

        Create the Gravy Base: In a separate large bowl, mix together beef broth, water, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour this mixture over the roast and vegetables in the pot.

          Slow Cook the Roast: Cover the skillet or Dutch oven with a lid and transfer to a preheated oven set at 325°F (165°C). Cook for about 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork.

            Make Gravy (Optional): Once the roast is done, remove it from the pot along with the vegetables. If you desire a thicker gravy, mix cornstarch with a couple of tablespoons of cold water to create a slurry. Bring the remaining liquid in the pot to a simmer, then stir in the slurry and cook until thickened, about 2-3 minutes.

              Serve: Slice the roast and serve it alongside the vegetables, drizzled generously with the freshly made gravy.

                - Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 6-8

                  - Presentation Tips: Serve the pot roast on a large platter, garnished with fresh herbs like parsley for color. Arrange the vegetables around the roast and serve the gravy in a separate bowl for a delightful presentation.