Old Fashioned Pot Roast With Vegetables and Gravy

Old Fashioned Pot Roast with Vegetables and Gravy is made from scratch with fresh vegetables and a rich brown gravy. The ultimate comfort food.

My initiation into the world of cooking is somewhat of a mystery to me. It’s unclear whether I was taught to cook at an early  ago so I could quickly take over the responsibility of weeknight family dinners from my working parents , or if I had a natural curiosity that drew me to cookbooks and a learn-by-doing method. Some of my happiest childhood memories revolve around my Granny’s kitchen and her cooking.   As much as I loved being with Granny in her kitchen, memories of food in the kitchen my childhood home are different and less abundant.

Certainly, I remember cooking and eating in my childhood home, but, the memories relate more to the task of cooking for the sake of feeding the family rather than experiences that I’d remember fondly for the rest of my days. Times were different then and children were expected to take on responsibility in the home at an early age. My job was cooking. I was turning out family meals by the age of twelve.

A favorite food memory that took place in my home kitchen involved a pot roast cooked at an unexpected time. Not only was I given the task of cooking meals at twelve, I was responsible for taking care of my two younger sisters  after school until our parents arrived home from work. That meant coming home to an empty house.

One day, I stormed through the door after school, as usual.  I was always in a rush to get home and head straight to the kitchen because I was starving by that time in the afternoon. I flung open the door and instead of a quite, empty house, I smelled the most appetizing aroma of meat, garlic, and onions that stopped me dead in my tracks.

I wasn’t sure if I should stay or run for help.  Surely, if someone broke into our house, they wouldn’t stick around long enough to cook, I reckoned.  In addition to the tantalizing aroma, I heard the television in the den. So, either a bad guy cooked up a fine meal and enjoyed a television show or something else is going on.  I voted for something else, hoping I was right.

Timidly, I advanced toward the kitchen. There stood my mother at the stove doing what  looked like cooking.  She explained that one of my sisters got sick at school and she had to pick her up. She decided to stop by the grocery store and get the fixin’s for a pot roast dinner. The circumstances of the surprise aroma and having my mother at home when I arrived, created a warm and comfortable feeling which transferred to a my memory bank as a mighty fine food memory.

From that day forward, pot roast became my favorite comfort food and remains so today.

For another great comfort food recipe using the same cut of meat as I use in this pot roast, try Italian Braised Beef .

For an outstanding pot roast, there’s a few rules to follow:

1. Choose a cut of beef that contains streaks of fat.  The fat will keep the meat moist during the long cooking process. My preferred cut is chuck.
2. Generously season the roast,  It’s a big ol’ hunk-o-meat that needs a lot of seasoning.
3. Build on layers of flavor. Start with flavor and add flavor throughout the process.
4. Braise the daylights out of the roast  in flavorful liquid. Be sure to remove all the browned bits left from the seer. Add liquid to deglaze the pan to start building your flavorful braising liquid.
5. You must make an open faced roast beef sandwich with leftover roast and gravy.

Buy a chuck roast and get started making the best Old-Fashioned Pot Roast with Vegetables and Gravy on the planet; maybe in the galaxy.

Y’all come see us!

Old Fashioned Pot Roast with Vegetables and Gravy

This pot roast is made from scratch with fresh vegetables and a rich brown gravy. It’s old fashioned flavor is unbeatable. The ultimate one-pot comfort meal. 

yield: 6 to 8 servings

preheat oven to 350 degrees

1 (3 to 4 pound) chuck roast

yellow mustard for coating roast

4-1-1 seasoning or your favorite seasoning blend

2 tablespoons bacon drippings

1/2 cup red wine

1 sweet onion, sliced

3 celery stalks, cut in half crosswise

2 to 3 cups beef stock, depending on the size of cooking vessel

1/2 cup Worcestershire sauce

2 bay leaves

carrots, whole and peeled

potaotes, medium size, whole and peeled

1 sweet onion, whole and peeled

2 tablespoons cornstarch

Coat roast with yellow mustard on all sides. Season liberally with 4-1-1 seasoning or your choice of seasoning blend.

Melt bacon drippings over medium-high to high heat in a cooking vessel large enough to hold roast and vegetables.

Sear roast 2 to 3 minutes on each side. Remove and set aside.

Add wine to cooking vessel and scrape up brown bits from bottom.

Place sliced onion and celery pieces in the bottom of the vessel.

Add roast on top of vegetables.

Pour in enough beef broth to cover the sides of the roast but not the top.

Add Worcestershire and bay leaves.

Cover and cook in a 350 degree preheated oven for two hours.

After two hours, remove from oven. Baste top of roast with cooking liquid.

Place whole carrots, potatoes, and onions in cooking vessel.  Put as many as possible on top of the roast with the rest along side the roast. Lightly sprinkle vegetables with seasoning.

Cover and return  to oven and cook for another 1 1/2 hours.  After one hour, check whole vegetables for doneness.  If vegetables are tender, remove them to a baking sheet, cover with aluminum foil and keep warm.

Continue cooking roast, covered, for an additional 30 minutes or until falling off the bone tender.

When the roast is tender, remove to a serving platter along with whole vegetables.

Strain cooking liquid.   Place cooking vessel over burner on medium high heat.

Dissolve two tablespoons cornstarch in two tablespoons cold water until all lumps are gone.

Add to cooking liquid. Bring to a boil, stirring until gravy is thick. Taste for seasoning and adjust.

Serve with roast and vegetables.

Print Recipe Pin Recipe Rate this Recipe

4 from 35 votes

Old Fashioned Pot Roast With Vegetables and Gravy

Old Fashioned Pot Roast with Vegetables and Gravy is made from scratch with fresh vegetables and a rich brown gravy. The ultimate comfort food.

Prep Time15 minutes mins

Cook Time3 hours hrs 45 minutes mins

Total Time4 hours hrs

Author: Jackie Garvin

Ingredients

• 1 3 to 4 pound chuck roast
• yellow mustard for coating roast
• 4-1-1 seasoning or your favorite seasoning blend
• 2 tablespoons bacon drippings
• 1/2 cup red wine
• 1 sweet onion sliced
• 3 celery stalks cut in half crosswise
• 2 to 3 cups beef stock depending on the size of cooking vessel
• 1/2 cup Worcestershire sauce
• 2 bay leaves
• carrots whole and peeled
• potaotes medium size, whole and peeled
• 1 sweet onion whole and peeled
• 2 tablespoons cornstarch

Instructions

• Coat roast with yellow mustard on all sides. Season liberally with 4-1-1 seasoning or your choice of seasoning blend.
• Melt bacon drippings over medium-high to high heat in a cooking vessel large enough to hold roast and vegetables.
• Sear roast 2 to 3 minutes on each side. Remove and set aside.
• Add wine to cooking vessel and scrape up brown bits from bottom.
• Place sliced onion and celery pieces in the bottom of the vessel.
• Add roast on top of vegetables.
• Pour in enough beef broth to cover the sides of the roast but not the top.
• Add Worcestershire and bay leaves.
• Cover and cook in a 350 degree preheated oven for two hours.
• After two hours, remove from oven. Baste top of roast with cooking liquid.
• Place whole carrots, potatoes, and onions in cooking vessel.  Put as many as possible on top of the roast with the rest along side the roast. Lightly sprinkle vegetables with seasoning.
• Cover and return  to oven and cook for another 1 1/2 hours.  After one hour, check whole vegetables for doneness.  If vegetables are tender, remove them to a baking sheet, cover with aluminum foil and keep warm.
• Continue cooking roast, covered, for an additional 30 minutes or until falling off the bone tender.
• When the roast is tender, remove to a serving platter along with whole vegetables.
• Strain cooking liquid.   Place cooking vessel over burner on medium high heat.
• Dissolve two tablespoons cornstarch in two tablespoons cold water until all lumps are gone.
• Add to cooking liquid. Bring to a boil, stirring until gravy is thick. Taste for seasoning and adjust.
• Serve with roast and vegetables.

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

My latest recipes delivered weekly!

SIGN ME UP!

Sign Up for Free Recipes!