Best Country Pot Roast Gravy Recipes

Country Style Pot Roast With Gravy image

Provided by looneytunesfan

Categories Roast Beef

Time P8DT30m

Yield 6 serving(s)

Number Of Ingredients 14

1 (5 1/2-6 lb) boneless beef chuck roast, tied
salt and pepper
4 teaspoons vegetable oil
3 medium onions, chopped
1 large celery rib, chopped
4 medium carrots, chopped
6 medium garlic cloves, minced
1 cup red wine
1 (28 ounce) can crushed tomatoes
2 cups low sodium chicken broth
1/2 teaspoon hot red pepper flakes
3 bay leaves
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley

Steps:

Season roast liberally with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, 8 to 10 minutes. Transfer browned roast to slow-cooker insert.
Reduce heat to medium. Add remaining 2 teaspoons oil to empty skillet, along with onions, celery, carrots, and garlic. Cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to slow-cooker insert.
Increase heat to high. Add red wine to empty skillet, scraping up any browned bits with wooden spoon, and simmer for 5 minutes. Add tomatoes and broth and bring to boil. Add pepper flakes, bay leaves, and thyme and transfer to slow-cooker insert.
Set slow cooker to high, cover, and cook until tender, 6 to 7 hours. (Alternatively, cook on low for 9 to 10 hours.) Transfer roast to carving board; loosely tent with foil to keep warm. Discard bay leaves. Allow liquid in pot to settle, about 5 minutes, then use wide spoon to skim fat off surface. Puree liquid and solids in batches in blender or food processor. (Alternatively, use immersion blender and process until smooth.) Stir in parsley and season to taste with salt and pepper.
Remove strings from roast and cut into 1/2-inch-thick slices. Transfer meat to warmed serving platter. Pour about 1 cup gravy over meat. Serve, passing more gravy separately.

Country Pot Roast & Gravy image

Provided by jPaul Gaskill

Categories Roasts

Time 3h15m

Number Of Ingredients 15

3 - 4 lb beef pot roast
flour
1/4 c butter
1 tsp salt
1/8 tsp pepper
1 beef bullion cube or base
1/2 c hot water
12 - 18 small white onions, peeled
4 large potatoes peeled & quartered
1 lb carrots peeled & quartered
SOUR CREAM GRAVY
1 1/3 pkg drippings
3 Tbsp flour
1/4 c cold water
1 c sour cream - room temperature

Steps:

1. Coat both sides of pot roast with flour. In a Dutch oven or large deep baking dish, melt butter; brown meat slowly on both sides. Sprinkle with 1 teaspoon salt and the pepper. Dissolve bouillon cube in hot water; pour over meat.
2. Cover and place in a preheated 350° oven; cook 1 1/2 hours. Add onions and carrots; cook 15 minutes. Add potatoes; sprinkle with a little more salt. Cook about 45 minutes or until vege are tender. Remove meat and vegetables to a warm platter; keep warm.
3. Prepare sour cream gravy: Pour drippings from pot roast into saucepan. Blend together flour and water. Heat drippings to boiling; gradually stir in flour and water mixture and cook, stirring constantly until gravy is thickened. Cook 2 minutes longer. Remove from heat and slowly stir in sour cream. Heat through, but do not boil.

Country style, one pot, pot roast & gravy. image

Provided by Rebecca Smith

Categories Roasts

Number Of Ingredients 10

1 chuck roast
4 small potatoes, peeled and cut into chunks
4 carrots, scrubbed with vegetable scrubber and cut into chunks or halves
1 medium onion
3 clove garlic
1 can(s) cream of mushroom soup
1 pkg dry onion soup mix
dash(es) worcestershire sauce
1/2 can(s) water
sprinkle of onion powder and garlic powder.

Steps:

1. Preheat oven to 400 degrees. Place chuck roast in roasting pan and season with a dash of worcetershire sauce, a small sprinkling of onion powder, garlic powder and black pepper on both sides of meat. Place package of dry onion soup mix on top, add cream of mushroom soup, 1/2 can of water, chopped onions and garlic. Cover roasting pan tightly with foil and bake for about an hour and half until meat is almost tender but still somewhat firm. (Depending on the size of roast you have; you may need to cook a little longer than that.) After that, add the carrots that have been scrubbed with vegetable scrubber and cut into chunks or cut in half. Then add potatoes that have been peeled and cut into chunks. Cover tightly with foil again and cook for another 45 minutes or until carrots and potatoes are tender. Serve with hot rice and rolls. This dish makes it's own gravy for rice, or you may serve as is without rice.