Pot Roast With Gravy
A hearty pot roast with tender beef, flavorful gravy, and vegetables, perfect for family dinners and comforting gatherings with rich, savory flavors.
Ingredients
Instructions
- Mix flour, 1 teaspoon salt, and the pepper; coat the meat with this flour mixture.
- Melt shortening in a large skillet or Dutch oven; brown the meat on all sides.
- Add water and vinegar to the skillet.
- Sprinkle dill weed over the meat.
- Cover tightly and simmer about 3 hours or until the meat is tender.
- One hour before the end of cooking, add potatoes and carrots, and season with 1/2 teaspoon salt.
- Twenty minutes before the end of cooking, add zucchini, and season with 1/2 teaspoon salt.
- Serve the pot roast with gravy.
Tips & Substitutions
For a richer flavor, consider searing the meat longer until it's deeply browned. If you don't have shortening, vegetable oil works as a substitute. You can also use beef broth instead of water for added depth. If you prefer, add herbs like thyme or rosemary for variation. For quicker cooking, consider using a pressure cooker or slow cooker with settings appropriate for pot roast.
Serving Suggestions
Serve the pot roast alongside creamy mashed potatoes or buttered noodles to soak up the delicious gravy. A fresh green salad or steamed vegetables can provide a nice contrast. This dish pairs beautifully with Forgotten Beef Stew ('A Favorite From The '76 Cookbook.') for a comforting meal. Don't forget to garnish with fresh herbs for added color and flavor.
Storage & Reheating
Store leftover pot roast in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered skillet over low heat or in the microwave, adding a splash of water or broth to prevent drying out. For longer storage, freeze the pot roast in portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast With Gravy contains roughly 1200 calories, with 71g protein, 134g carbohydrates, and 42g fat. It is an excellent source of vitamin A (318% of the Daily Value), protein (141% of the Daily Value), and dietary fiber (81% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1487mg per serving (65% 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 beef for this recipe?
Yes, while beef chuck is ideal for pot roast due to its marbling and flavor, you can also use cuts like brisket or round. Just be mindful that cooking times may vary depending on the cut's thickness and tenderness.
How can I thicken the gravy if it’s too thin?
If your gravy turns out too thin, you can thicken it by mixing a tablespoon of cornstarch with cold water to create a slurry. Add it to the pot during the last few minutes of cooking and stir until it thickens. Alternatively, simmer the gravy uncovered to reduce it.
Can I add other vegetables to the pot roast?
Absolutely! Feel free to add vegetables like celery, parsnips, or even turnips for added flavor and nutrition. Just keep in mind that root vegetables may require different cooking times, so add them according to their tenderness.
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).