Easy Pot Roast Recipe (the BEST Gravy!)

I share my Best Easy Pot Roast that simplifies oven cooking with a clever overnight prep trick and a surprising pantry ingredient.

I love a roast that makes everyone stop talking when I put it on the table. My Easy Pot Roast Recipe delivers deep, savory flavor without a kitchen full of fuss, and yeah I call it my Best Easy Pot Roast because it just works.

The rich beef flavor comes from the boneless chuck roast and bay leaves add a quiet herbal lift that keeps you guessing. Folks always say it’s the Best Ever Pot Roast, which makes me laugh because the gravy steals the show.

Not perfect, I mess up sometimes, but this one wins more nights than not.

Ingredients

• Chuck roast: Rich in protein and iron, adds beefy flavor and tender texture; not health food.
• Carrots: Sweet, full of fiber and vitamin A, theyre great for color and sweetness.
• Onions: Caramelize into sweet savory layers, add natural sugars and savory depth.
• Garlic: Punchy aromatics, it’s a small amount that gives a big savory hit.
• Potatoes: Starchy comfort, provide carbs and creaminess, they soak up the gravy.
• Beef broth: Lots of umami and salt, builds deep meaty flavor and keeps things moist.
• Red wine: Optional but helpful for acidity, brings tannins and subtle fruit notes.
• Flour: Used to thicken gravy, gives slight toasty flavor, not very nutritious.
• Thyme and rosemary: Herbs add bright piney and floral notes, lift the heavy meat flavors.

Ingredient Quantities

• About 3 to 4 lb boneless chuck roast trimmed of excess fat
• 2 teaspoons kosher salt plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vegetable or canola oil
• 1/4 cup all purpose flour divided
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 cups low sodium beef broth
• 1/2 cup dry red wine optional
• 2 medium onions sliced
• 4 cloves garlic minced
• 4 large carrots peeled and cut into 2 inch pieces
• 2 stalks celery chopped
• 1 1/2 lb baby potatoes or 4 medium Yukon Gold potatoes halved
• 2 bay leaves
• 4 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 sprigs fresh rosemary optional
• 1 tablespoon unsalted butter optional for richer gravy
• 1 tablespoon cornstarch plus 1 tablespoon cold water for slurry optional

How to Make this

1. Preheat your oven to 325 F. Pat the chuck roast dry, trim any big chunks of fat, then rub all over with 2 teaspoons kosher salt and 1 teaspoon black pepper. Lightly dredge the roast in about half of the 1 4 cup flour and shake off excess.

2. Heat 2 tablespoons oil in a heavy Dutch oven over medium high heat until shimmering. Sear the roast 4 to 5 minutes per side until deeply browned, don’t crowd the pan or you’ll steam it. Remove roast to a plate.

3. Add sliced onions to the pot and cook 3 to 4 minutes until they start to brown, stir in minced garlic for 30 seconds. Stir in the remaining flour, tomato paste and 1 tablespoon Worcestershire sauce and cook a minute to cook the raw flour taste.

4. Deglaze the pot with the optional 1/2 cup dry red wine scraping up all the browned bits, then add 2 cups low sodium beef broth. Taste and season lightly now or wait until it reduces.

5. Return the roast to the pot and tuck in carrots, celery, potatoes, 2 bay leaves, thyme sprigs and optional rosemary. The liquid should come about halfway up the sides of the roast; add a little extra broth or water if needed.

6. Bring to a gentle simmer on the stove, cover and transfer to the oven. Braise for 2 1/2 to 3 hours until the roast is fork tender. Or simmer gently on the stovetop covered for the same time. Check once around 2 hours and rotate if needed.

7. Remove the pot from oven. Transfer the roast to a cutting board and tent loosely with foil to rest 10 to 15 minutes. Remove bay leaves and herb stems from the pot, skim off excess fat from the surface.

8. Make the gravy: skim solids into a sieve into a saucepan and bring the strained braising liquid to a simmer. For a richer gravy stir in 1 tablespoon unsalted butter. To thicken, whisk a slurry of 1 tablespoon cornstarch plus 1 tablespoon cold water into the simmering liquid, or whisk a little of the reserved flour with cold water then stir in. Simmer until glossy and thickened, taste and add salt and pepper as needed.

9. Slice or shred the roast against the grain, return to the pot or pour gravy over top with the braised vegetables. Serve hot, spoon extra gravy over everything. Quick tip: the gravy gets even better if you skim it, cool it a bit and then reheat so flavors mellow.

Equipment Needed

1. Heavy Dutch oven with lid (6 to 7 qt) for searing and braising
2. Sharp chef’s knife
3. Sturdy cutting board, you’ll wanna keep it steady
4. Long tongs and a slotted spoon or wooden spoon
5. Measuring cups and measuring spoons
6. Shallow bowl or plate for flour dredging
7. Fine mesh sieve and a small saucepan for straining and finishing the gravy
8. Whisk and heatproof spatula for stirring and thickening

FAQ

Easy Pot Roast Recipe (the BEST Gravy!) Substitutions and Variations

• Chuck roast: swap with beef brisket for the same rich, fatty mouthfeel; or use bottom round or rump roast if you want something leaner, just add a bit more broth while cooking; boneless short ribs work great too for extra beefy flavor, cook low and slow till fall-apart tender.
• Dry red wine (optional): replace with 1/2 cup extra beef broth plus 1 tablespoon red wine vinegar or balsamic for depth; or use 1/4 cup unsweetened grape or pomegranate juice plus a splash of vinegar; or just skip it and add an extra teaspoon Worcestershire for savory boost.
• All purpose flour (for dredging / gravy): use a cornstarch slurry instead 1 tablespoon cornstarch mixed with 1 tablespoon cold water added at the end for a clear, glossy gravy; or a cup-for-cup gluten free flour blend if you need gluten free; arrowroot powder also works like cornstarch, use sparingly.
• Worcestershire sauce: substitute with 1 tablespoon soy sauce plus 1 teaspoon red wine vinegar for tang and umami; or mix 1/2 tablespoon soy sauce with a tiny pinch of anchovy paste if you have it; or use 1 tablespoon balsamic plus 1/2 teaspoon soy for a slightly sweeter, savory hit.

Pro Tips

1) Sear for real flavor, dont skip it. Make sure the roast is very dry, heat the oil until it really shimmers and brown in batches if needed so you dont crowd the pan. Resist poking or flipping too soon, that crust is what gives the sauce those browned bits.

2) Put the roast fat side up and tie it with twine if it looks lopsided. Fat will baste the meat as it braises and tying keeps it cooking evenly, otherwise one side can overcook while the other lags.

3) Stagger the veg so nothing turns to mush. If you like firmer potatoes add them later, or cut big carrots bigger so they hold up. If you want the gravy thicker and more starchy, mash a few spoonfuls of potatoes into the braising liquid near the end.

4) Finish the gravy slowly and taste as you go. Strain and skim fat, then reduce to concentrate flavor, add a pat of butter at the end for shine, and whisk in your slurry little by little so it doesnt clump. If making ahead, chill overnight and remove the solid fat, reheat and adjust seasoning before serving.