Pot Roast is the ultimate comfort food. I steal from only the best, and in the pot roast world, that is my wife. Give Wifo’s Pot Roast a try today, comfort food at it’s best.
Editors Note: Originally Published February 15, 2011. Last Updated January 13, 2018, with updated text and photos.
One of our comfort foods has always been my wife’s pot roast. I decided to try a pot roast, but after several hours of research, I decided to steal for her and use her technique. I’m calling this a technique more than a recipe. It is simple and basic.
My Rating
We have this at least monthly and maybe more now that I can make gravy. We love this “overdone” when is just falling apart. Mmm good.
Recipe Notes for Pot Roast with Gravy:
I think your “hunk of cow” needs to have some fat in it. I had a fresh chuck eye roast. I did trim any large areas of solid fat. It can be frozen or fresh (you can adjust the duration of cooking or over temp some to compensate).
My favorite cut of beef for this is a very well marbled chuck roast. About 3 pounds so we will have leftovers and if there are large chunks of fat, I trim them if on the edge of the roast. Other cuts of beef may be used but the leaner the beef, the poorer the results.
Put it in a roasting pan with a reasonably tight lid (just make sure it’s big enough for the root veggies that you want to add later). No liquid is needed. Roast covered for a few hours.
Then add some ketchup, salt, and pepper along with root veggies (amount and type of your choice) and roast a few more hours. Make gravy (see the previous post HERE), and you’re done.
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Start with a nice 3 pound chuck roast and trim the roast of any large areas of solid fat. Lightly salt and pepper and place in large roasting pan or dutch oven. Cover with lid. Place in 325-degree oven for 1 1/2 to 2 hours. (longer if frozen). While #1 prep your root vegetables (vary amount and type if you wish).
After 1 1/2 to 2 hours, remove from oven add 1/2 cup ketchup to liquid in the pan and mix well. Then cover the top of meat with crushed or minced garlic.
Add root vegetables and lightly salt and pepper. Increase oven temp to 350. Replace lid and roast another 1 1/2 to 2 hours until potatoes are soft.
Remove meat and veggies from pan.
Make a slurry of 1/2 cup of flour with 1/2 cup of cold water or beef broth. Add beef broth to the liquid in the roaster. You will want 2-4 cups of liquid depending on the size of your roast. Place roaster over stove burners on medium high. Use two burners is you can.
Bring to boil an then slowly whisk the flour mixture in to get the thickness you want. Decrease heat to a low boil while continuing to mix and cook for a few minutes. See How To Make Gravy at Home for more information on making gravy.
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Pot Roast with Gravy
Ingredients
- 3 lb chuck roast - 2-4 pounds is fine
- 1/2 cup ketchup
- 3 potatoes - large
- 3-4 carrots
- 1-2 onions - medium optional
- 2-4 cloves garlic
- salt
- pepper
Instructions
- Start with a nice 3-pound chuck roast and trim the roast of any large areas of solid fat. Lightly salt and pepper and place in large roasting pan or dutch oven. Cover with lid. Place in 325-degree oven for 1 1/2 to 2 hours. (longer if frozen). While #1 prep your root vegetables (vary amount and type if you wish).
- After 1 1/2 to 2 hours, remove from oven add 1/2 cup ketchup to liquid in the pan and mix well. Then cover the top of meat with crushed or minced garlic.
- Add root vegetables and lightly salt and pepper. Increase oven temp to 350. Replace lid and roast another 1 1/2 to 2 hours until potatoes are soft.
- Remove meat and veggies from pan.
- Make a slurry of 1/2 cup of flour with 1/2 cup of cold water or beef broth. Add beef broth to the liquid in the roaster. You will want 2-4 cups of liquid depending on the size of your roast. Place roaster over stove burners on medium high. Use two burners is you can.
- Bring to boil an then slowly whisk the flour mixture in to get the thickness you want. Decrease heat to a low boil while continuing to mix and cook for a few minutes. See How To Make Gravy at Home for more information on making gravy.
Recipe Notes
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published February 15, 2011
Dea
March 3, 2019 at 8:04 pmOh My Gosh!!!!!! If there was a way to give this 10 stars I would, but 5 will have to suffice! The smells coming from the oven while this was cooking were intoxicatingly wonderful!!! Upon taking a first bite, my husband raved on and on about it, declaring it good enough for fine dining! I would have to agree! The flavors were amazing! The ONLY thing we did differently with the recipe was to add some fresh broccoli florets to the roast and all the other vegetables during the last 15 minutes of cooking. This very well might become our go-to Sunday night dinner from now on! Thanks Dr. Dan!!!!!!
DrDan
March 4, 2019 at 4:37 pmHi Dea,
Glad you enjoyed it. We do it at least monthly. So good for leftovers.
Thanks for the note and rating.
Dan
Dr Dan
February 20, 2011 at 1:54 pmJust a little tangy that we like plus it adds to the gravy taste.
Chris
February 20, 2011 at 10:51 amI’ve never added ketchup before but it seems like it emulsified well with the meat drippings. Does it end up with a light tangy flavor?