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3.42 from 17 votes

Surprise! (Recipe: Beef Pot Roast with Onion Gravy)


  • Beef Pot Roast with Onion Gravy
  • yield: 6 to 8 servings
  • If you have a large Dutch oven whole potatoes and carrots can be placed on top of the roast during the last 1 1/2 hours of cooking.
  • 1/4 cup cooking oil divided
  • 3 to 4 pound chuck roast boneless
  • 1 tablespoon seasoned salt
  • 3 medium sweet onions sliced thinly into half-moon shape
  • 15 to 18 garlic cloves about 1/2 a medium head, peeled and diced
  • 1/4 cup all-purpose flour
  • 4 cups beef stock
  • 1/2 cup red wine


  • Season meat with seasoned salt and let the roast come to room temperature.
  • Coat the bottom of a heavy, large skillet with some of the oil. Heat to medium high.
  • Brown beef roast on all sides. Remove from skillet.
  • Add remaining oil to skillet. Thrown in onions and cook 3 to 4 minutes until soft and limp. Add garlic and cook an additional two minutes.
  • Sprinkle onion mixture with flour. Stir and cook until all the grease is absorbed and the flour has lost its white appearance; only a couple of minutes.
  • Slowly pour in beef stock and wine, whisk constantly to mix the liquid with the flour and prevent lumps. Bring up to a boil. The mixture should start to thicken up.
  • Add beef roast back to skillet. Spoon gravy over the top. Cover and cook at 300 degrees for 3 to 4 hours or until tender. Baste the roast with gravy about every hour while cooking.
  • Remove from oven and transfer roast to a carving board. Let rest 10 minutes before carving.
  • If a thicker gravy is desired, dissolve 1 tablespoon cornstarch in an ounce or two of water. Place gravy on a burner and bring it back up to a boil. Keep adding small amounts of the cornstarch slurry and stirring constantly. until the gravy reaches the thickness you desire. Taste for seasoning.
  • Slice roast and serve with gravy over rice.
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