Kitchen notes · a little help before you start
Easy Pot Roast Recipe (with the BEST gravy!)
Tender roast beef with potatoes, carrots and plenty of gravy is a dinner worth settling in for. The sauce picks up the browned flavor from the pot, ready to spoon over the meat. Serve it sliced or shredded, with vegetables alongside and a generous helping of gravy.
- Prep
- 15 min
- Cook
- 220 min
- Total
- 235 min
- Original yield
- Serves 6
- Ingredients
- 19 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Brown onion before beef
Let the onion begin browning, remove it, then sear the seasoned roast in the same Dutch oven before adding broth.
2. Scrape with the first broth
Use the first half-cup of broth to lift browned bits from the pot before adding vegetables and the remaining sauce mixture.
3. Fork tenderness decides
The roast should pull apart easily with two forks and vegetables should be tender before the meat is lifted out for serving.
Get to know the ingredients
Chuck or blade
These roasts are preferred for tenderness. You can use leaner roasts, but they may be less tender after the oven stage.
Baby potatoes
Leaving small potatoes whole is preferred. Larger Yukon gold pieces also work when cut into substantial chunks for the long cooking.
Cornstarch in the sauce
Whisk the first cornstarch portion into the broth mixture before pouring over beef, keeping any extra thickening slurry for the optional finish.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Easy Pot Roast Recipe (with the BEST gravy!)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Meat, vegetables and gravy
Slice or shred the cooked roast and serve with its vegetables and juices, thickening the gravy further first if you prefer.
A little more help as you go
Firmer vegetable option
The directions allow adding carrots and potatoes after the first hour and a half of roasting if you prefer firmer vegetables.
Reheat with broth
For leftovers, try a splash of beef broth while reheating to keep the meat moist as it warms through.
A few questions you might have
Can I thicken the gravy at the end?
Remove meat and vegetables, add a slurry of one tablespoon each cornstarch and water, and cook the gravy on the stove until thicker.
Is ketchup necessary?
It is optional at the final gravy stage. You can omit it or add it gradually if you are unsure of its flavor.
How long do refrigerated leftovers keep?
Cool the roast fully, then refrigerate for three to four days before reheating.
Can I freeze the roast?
Freeze in an airtight container for two to three months, then thaw overnight in the refrigerator before reheating.
Does the roast stay covered in the oven?
Put the Dutch oven lid on before its low oven cooking, continuing until beef pulls apart and vegetables become tender.
Any more cooking tips?
This recipe makes 2 cups gravy. Ingredients and Substitutions : Chuck or blade roasts are best, as they have the perfect amount of fat to melt down and get nice and tender. You can use a leaner roast, but it may not be as tender. For better results with a lean roast, you can cut it into 2-3 pieces to cook. Potatoes : I like to use baby or Creamer potatoes and leave them whole since we will be cooking them for a long time. You can also use Yukon gold potatoes, but I’d recommend cutting them into large pieces, about 2–3 inches in diameter. Balsamic vinegar and ketchup : these two ingredients might seem like untraditional additions, but they really add a lot of punch to the flavor. I don’t like boring gravy! You can omit them or add them gradually at the end if you are unsure about the flavor. Storage Store: Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days. To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist. Freeze: If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
