Slow Roasted Pot Roast With Veggie And Beef Gravy

Name: Slow Roasted Pot Roast With Veggie And Beef Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1 whole boneless chuck roast 4-5 pounds; 4 tablespoons olive oil; 1 bunch celery chopped; 2 onions chopped; 8 carrots peeled and chopped; 2 cups leeks chopped; 1 cup dry red wine; 3 cups beef broth; 1/4 cup fresh thyme diced; 1 cup tomato paste; 2 tablespoons worcestershire; 28 ounces diced tomatoes; 4 tablespoons cornstarch; kosher salt /cracked black pepper; 2 pounds baby carrots; 3 pounds fingerling potatoes; chopped parsley optional garnish:, or green onions

Servings: persons

1 cup all purpose flour
1 whole boneless chuck roast 4-5 pounds
4 tablespoons olive oil
1 bunch celery chopped
2 onions chopped
8 carrots peeled and chopped
2 cups leeks chopped
1 cup dry red wine
3 cups beef broth
1/4 cup fresh thyme diced
1 cup tomato paste
2 tablespoons worcestershire
28 ounces diced tomatoes
4 tablespoons cornstarch
kosher salt /cracked black pepper
2 pounds baby carrots
3 pounds fingerling potatoes
chopped parsley optional garnish:, or green onions

1
Preheat oven to 325 degrees.
2
Heat a dutch oven or wide thick pot over medium heat and add 2 tbsp olive oil.
3
Sprinkle salt and pepper liberally over roast and dredge with flour.
4
Sear roast for 4-5 minutes on each side until nicely brown, remove and set on platter.
5
Add large chopped carrots, onions, leeks, celery, garlic, 1 tbsp salt, and 1/2 tsp pepper.
6
Cook over medium heat for 10-15 minutes, stirring occasionally until tender but not brown.
7
Add wine, tomatoes, and tomato paste and bring to a boil for 5 minutes.
8
Next add broth with herbs and Worcestershire to pot.
9
Add roast and bring to a boil and cover pot.
10
Place in oven for 3 hours or until fork tender.
11
Meanwhile, bring a small pot of water to boil with salt and blanch baby carrots until tender. Ice down and chill.
12
Mix fingerling potatoes with 2 tbsp olive oil, salt, and cracked pepper to taste and roast at 350 degrees for 15 minutes. Remove and cool.
13
Remove roast and skim off as much fat as possible from sauce.
14
Take half of the sauce and put in a blender or food processor with the stock veggies and puree until smooth.
15
Pour the puree back into the rest of the sauce over medium heat. Return to simmer for 15-20 minutes.
16
Mix 4 tbsp cornstarch with 1/2 cup water, add to sauce, bring to a boil and reduce to a simmer until sauce thickens. Add water if too thick.
17
To plate:
18
Divide roast into 8 to 10 equal portions and reheat baby carrots and fingerling potatoes in sauce.
19
Put carrots and fingerling potatoes in the center of the plate and put roast on top.
20
Pour sauce on top of the roast and garnish. Serve hot and enjoy.

838

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup all purpose flour, 1 whole boneless chuck roast 4-5 pounds, 4 tablespoons olive oil, 1 bunch celery chopped, and more.

Yes, Slow Roasted Pot Roast With Veggie And Beef Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!