Perfect Pot Roast and Gravy

This perfect pot roast recipe transforms an ordinary Sunday dinner into a memorable feast. The slow cooking method ensures fork-tender meat that falls apart with minimal effort, while the homemade gravy captures all the rich flavors developed during cooking.

I discovered this method during my first winter in New England when I was craving something that would warm the house with delicious aromas. Now it's our traditional Sunday meal that signals the beginning of family time.

Ingredients

• 3 to 4 pound beef or pork roast: select a well-marbled cut like chuck roast for beef or shoulder for pork as fat equals flavor
• 1 can beef broth: provides the base liquid that prevents drying
• 1 can beef consomme or additional beef broth: adds depth and richness to the gravy
• 2 large onions: creates a flavor foundation and becomes buttery soft when roasted
• 4 large carrots: adds sweetness and essential vegetables to the meal
• 1 sprig fresh rosemary: infuses the dish with aromatic woody notes
• 1 Hillshire Farm fully cooked smoked sausage: secret ingredient that adds smoky complexity
• 2 Tablespoons olive oil: needed for proper browning of meat and vegetables
• 2 Tablespoons salt: enhances flavors throughout the dish
• ¼ cup flour: thickens the cooking liquid into perfect gravy
• 1 cup cold water: combines with flour for smooth gravy without lumps

Step-by-Step Instructions

Prepare the vegetables:

Cut onions in half and carrots into quarters. In your roasting pan over high heat, brown carrots, onion, and sausage on all sides until they develop a caramelized exterior. This initial browning creates the foundation flavors for the entire dish. Remove and set aside.

Brown the roast:

Generously coat each side of your roast with one tablespoon of salt per side. Place in the same hot roasting pan and sear until deeply browned on all sides. This crucial step creates the Maillard reaction which develops rich flavors throughout the meat.

Deglaze the pan:

With the pan still on high heat, add half a can of beef broth and whisk vigorously until all the browned bits are loosened from the bottom. These caramelized bits contain concentrated flavor that will enrich your gravy.

Combine everything:

Return the browned vegetables and sausage to the pan with the seared roast. Add remaining beef broth, consomme, and fresh rosemary. The liquid should come about halfway up the sides of the roast.

Slow roast to perfection:

Cover tightly with a lid or foil and place in a 275°F oven. Cook following the one-hour-per-pound rule—approximately 3 hours for a 3-pound roast or 4 hours for a 4-pound roast. The low temperature allows the tough connective tissues to slowly break down.

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The rosemary is my non-optional ingredient despite being just one item in the recipe. My grandmother always placed a sprig from her garden into her roasts, and that distinctive pine aroma immediately transports me to her kitchen. I've tried substituting dried herbs, but nothing captures the essence of this dish like fresh rosemary.

Perfect Gravy Every Time

Once your roast is tender and ready to serve, the remaining liquid becomes an exceptional gravy with minimal effort. Remove the meat and vegetables to a serving platter and cover to keep warm. Pour the remaining liquid through a fine mesh strainer into a saucepan if you prefer a smooth gravy. Whisk the flour with cold water until completely smooth, then slowly pour into the hot liquid while whisking constantly. Bring to a simmer and cook for 2 to 3 minutes until thickened. The cold water method prevents lumps that can occur when adding flour directly.

Making Ahead For Busy Weeknights

This pot roast actually improves with time, making it ideal for meal prep. Cook the roast a day before serving, then refrigerate overnight. This allows the flavors to meld further and makes fat removal effortless as it solidifies on top. Simply reheat gently in a covered dish in a 300°F oven until warmed through, about 30 minutes. The meat will become even more tender, and slicing becomes neater after the rest period.

Transforming Leftovers

Leftover pot roast becomes the starting point for entirely new meals. Shred the meat and simmer with barbecue sauce for outstanding sandwiches. Dice the meat and vegetables to create the base for a quick beef soup by adding additional broth and perhaps some barley or noodles. My family's favorite repurposing is pot roast hash for breakfast topped with a runny egg, bringing Sunday dinner full circle to start a new week.

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Frequently Asked Questions

→ Can I use a slow cooker instead of the oven for this pot roast?

Yes, you can adapt this for a slow cooker. Brown the vegetables, sausage, and meat as directed, then transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours until the meat is fork-tender.

→ What cut of beef works best for pot roast?

Chuck roast is ideal for pot roast as it has good marbling and becomes tender when slow-cooked. Other excellent options include brisket, round roast, or shoulder roast. These tougher cuts break down beautifully during long cooking.

→ Can I add potatoes to this pot roast?

Absolutely! Quartered or chunked potatoes make an excellent addition. Add them along with the other vegetables before roasting. Red potatoes or Yukon golds work particularly well as they hold their shape during long cooking.

→ How do I know when my pot roast is done?

A perfectly cooked pot roast should be fork-tender, meaning you can easily pull it apart with a fork. The internal temperature should reach around 190-195°F (88-91°C) for optimal tenderness. If it's still tough, it likely needs more time.

→ What's the best way to make the gravy smoother?

For silky-smooth gravy, mix the flour thoroughly with cold water before adding it to the hot liquid. Whisk constantly while adding the mixture to avoid lumps. For extra smoothness, strain the finished gravy through a fine mesh sieve.

→ Can I make this pot roast ahead of time?

Yes, pot roast actually improves with time as flavors meld. Cook it a day ahead, refrigerate, and skim off any solidified fat before reheating. Warm it gently in the oven at 325°F until heated through, about 30 minutes.