Pot Roast And Gravy
A hearty pot roast with savory gravy, this dish features tender beef seasoned with aromatic spices, slow-cooked to perfection. Ideal for family dinners or gatherings, its rich flavors and comforting texture make it a favorite for those seeking a satisfying, home-cooked meal.
Ingredients
Instructions
- Season the pot roast with seasoned salt, onion powder, seasoned pepper, and garlic powder.
- Brown the roast on both sides in hot olive oil in a large Dutch oven.
- Add 3/4 cup of water, chopped onion, minced garlic, parsley, and thyme to the Dutch oven.
- Cover and cook slowly for about 3 hours until the meat is tender.
- Remove the roast to a serving platter.
- Skim excess fat from the cooking liquid.
- Make gravy using the remaining liquid and juices from the roast.
Tips & Substitutions
For the best flavor, let the pot roast sit at room temperature for 30 minutes before seasoning. You can use a combination of fresh herbs like rosemary and thyme if you don't have dried. If you're short on time, consider using a pressure cooker to reduce cooking time significantly. Adding a splash of red wine can enhance the gravy's richness.
Serving Suggestions
Serve the pot roast with creamy mashed potatoes or buttery egg noodles to soak up the gravy. A side of steamed green beans or a fresh salad complements the dish well. For a delightful finish, consider pairing it with Aunt Betty'S Dill Pickles for a tangy contrast.
Storage & Reheating
Store leftover pot roast in an airtight container in the refrigerator for up to 4 days. To reheat, place the roast in a baking dish with a splash of broth or water to maintain moisture and cover with foil. Heat in a 325°F (160°C) oven until warmed through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast And Gravy contains roughly 280 calories, with 1g protein, 2g carbohydrates, and 31g fat. Note that it is relatively high in sodium, at 1183mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute other cuts like chuck roast or brisket, but cooking times may vary. Chuck roast is particularly good for pot roast as it has a good balance of meat and fat, which helps keep it tender during the long cooking process.
What can I add to the pot roast for extra flavor?
You can add root vegetables like carrots and potatoes to the Dutch oven for a complete meal. Additionally, consider including a bay leaf or a splash of Worcestershire sauce for enhanced depth of flavor.
How do I know when the pot roast is done?
The pot roast is done when it reaches an internal temperature of at least 190°F (88°C) and is fork-tender. You should be able to pull it apart easily with a fork. Cooking times may vary based on the size of the roast, so keep an eye on it!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).