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Slow-Simmered Beef Pot Roast with Carrots, Potatoes, and Gravy
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Knife
  • Cutting Board
  • Measuring Cups
  • Whisk

Ingredients
  

  • 2.5 pounds beef chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 4 medium Yukon gold potatoes, cut into large chunks
  • 3 cups beef broth
  • 2 sprigs fresh thyme
  • 2 tablespoons all-purpose flour
  • 1/4 cup water

Instructions
 

  • Season the beef chuck roast on all sides with salt and black pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the roast and sear it for 4 minutes per side until browned.
  • Remove the roast to a plate. Add the sliced onion to the pot and cook for 3 minutes. Return the roast to the pot along with the carrots, potatoes, beef broth, and thyme sprigs. Bring the liquid to a simmer.
  • Cover the Dutch oven and reduce the heat to low. Cook for 3 hours until the beef is fork-tender. Remove the roast and vegetables to a serving platter. Discard the thyme sprigs.
  • Stir the flour and water together in a small bowl until smooth. Whisk this mixture into the hot broth in the pot. Simmer for 5 minutes until the gravy thickens. Spoon the gravy over the beef and vegetables before serving.

Notes

For thicker gravy, mash a few potato chunks into the broth before adding the flour slurry. Leftovers reheat well in a covered skillet with a splash of broth to loosen the sauce. Use red potatoes instead of Yukon gold if that is what you have on hand.
Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Knife, Cutting Board, Measuring Cups, Whisk