Pot Roast With Vegetable Gravy
A hearty pot roast with vegetable gravy featuring tender beef and savory vegetables, perfect for comforting family dinners and slow-cooked to perfection.
Ingredients
Instructions
- Season the meat with salt and pepper.
- Brown the meat well in hot oil in a Dutch oven.
- Remove the meat and add chopped celery, onion, carrots, and minced garlic to the oil.
- Saute until the vegetables are tender, without browning.
- Add the beef bouillon cube, water, tomato sauce, and oregano.
- Bring the mixture to a boil.
- Return the meat to the pot.
- Cover and bake in a 325°F oven for 2 1/2 hours or until the meat is tender.
- Alternatively, cook on top of the stove if covered tightly.
- Remove the meat and keep warm. Skim off excess fat.
- Combine cornstarch with 1/2 cup water.
- Bring the gravy to a boil and cook for 1 minute to thicken.
Tips & Substitutions
For a richer flavor, consider marinating the rump roast overnight with the salt, pepper, and some herbs. If you want a healthier option, you can use olive oil instead of regular oil. For a thicker gravy, add a teaspoon of cornstarch directly into the pot for the last few minutes of cooking. You can also substitute the beef bouillon with vegetable bouillon for a vegetarian version.
Serving Suggestions
Serve the pot roast with a side of creamy mashed potatoes or alongside a fresh Curley Macaroni Salad for a delightful contrast. A simple green salad or roasted vegetables also complements the dish well. For a perfect beverage pairing, try this dish with a refreshing Mint-Lemon Iced Tea to balance the savory flavors.
Storage & Reheating
Leftover pot roast can be stored in an airtight container in the refrigerator for up to four days. To reheat, place the meat and gravy in a saucepan over low heat, stirring occasionally until warmed through. Alternatively, you can microwave it in short intervals, but be cautious not to overcook the meat, which can make it tough.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast With Vegetable Gravy contains roughly 2330 calories, with 6g protein, 64g carbohydrates, and 233g fat. It is an excellent source of vitamin A (154% of the Daily Value), dietary fiber (42% of the Daily Value), and potassium (27% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 491mg per serving (21% 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 pot roast?
Yes, you can use other cuts like chuck roast or brisket, which also work well for pot roasts. Just adjust the cooking time as needed, since different cuts may vary in tenderness and cooking time.
How do I know when the pot roast is done?
The pot roast is done when it's fork-tender and easily shreds. You can check this by inserting a fork into the meat; it should pull apart easily. The internal temperature should reach at least 145°F for safety.
Can I make this recipe in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, brown the meat and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 8-10 hours or high for 4-5 hours until the meat is tender.
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).