Pot Roast - Country Pot Roast With Gravy Video
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Video:Country Pot Roast With Gravy

with Zoyo Popova

Country pot roast is the staple for a meat lovers comfort food. Learn how to make the country pot roast recipe for memorable family meal.See Transcript

Transcript:Country Pot Roast With Gravy

Hi,I'm Zoya Popova for About.com, and today I'm going to show you how to make country pot roast with gravy.

For Country Pot Roast With Gravy Recipe, You'll Need:

  • 1 4-pound piece of chuck pot roast
  • 4 cloves of pressed garlic
  • 2 cloves of minced garlic
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried thyme
  • 1 tsp crushed rosemary
  • 2 bay leaves
  • 1/2 cup flour in a large mixing bowl
  • 4 tbsp butter
  • 2 large yellow onions, diced
  • 3 tbsp apple cider vinegar
  • 1 cup beef broth
  • 3 tbsp flour
  • 4 medium carrots, peeled
  • 12 small potatoes, peeled
  • 1/4 cups cold water
  • Dutch oven
  • Pair of tongs
  • Whisk

Season and Sear the Pot Roast

Season your meat by rubbing in pressed garlic. Follow with salt and pepper. Mix together the thyme and the rosemary, and use half of this mixture to rub into the meat as well. Preheat oven to 250 degrees. Set your Dutch oven over medium high heat and add butter. Dredge your meat thoroughly in flour. Once the butter starts to sizzle, begin searing your meat. Brown for 4 to 6 minutes on each side. Once the roast is evenly brown, remove it from the pan and cover with foil.

Cook the Pot Roast in the Broth with Vegetables

Deglaze the pan by adding 3 tablespoons apple cider vinegar and scraping the bottom. Set the heat to medium and place the onions into the pan. Sauté for 5-6 minutes, stirring continuously. Once the onions are golden brown, add 2 cloves minced garlic, and sauté for 1 or 2 minutes more.

Return the pot roast into the Dutch oven. Cover with 1 cup of beef broth, add 2 bay leaves and the remaining herbs, and bring to a boil. Once the liquid is boiling, cover with a tight lid and place your pot into the preheated oven. Allow to cook at 250 degrees for 3-1/2 hours. After 3-1/2 hours, cut your carrots into large, uneven chunks. Place them into the Dutch oven and cook for 30 minutes. After 30 minutes, cut the potatoes into halves or quarters and add them into the pot roast as well. Cook in the oven for 1 hour more. Once the vegetables are tender, remove the meat and vegetables to a warm platter, and cover them with foil.

Use Remaining Juices as a Gravy Base

Bring the remaining juices to a boil to make gravy. Create a thickening agent by mixing 3 tablespoons of flour with ¼ cup cold water. Add the flour mixture gradually to the pan, stirring continuously until gravy is thick as desired.After the pot roast has rested at least 15 minutes, cut against the grain and serve the slices surrounded with vegetables with hot gravy on top or on the side.Serve the pot roast by cutting it into slices against the grain; for a shredded look, tear with 2 forks along the grain. Surround with vegetables, and serve gravy on top or on the side.

And this is how you make country style pot roast with gravy. For more information, please visit us at About.com.
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