Oven Baked Pot Roast and Gravy is chuck roast seared for a caramelized outside, braised in the oven until tender, and served with pan gravy.
Prep Time 20 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 8servings
Ingredients
3poundscenter cut chuck roastor 7-blade roast
salt and pepper
2tablespoonsoil
4cupsbeef stock or broth
4sprigsfresh rosemary
5clovesgarlicpeeled
2tablespoonscornstarch
Instructions
Preheat oven to 400 degrees.
Generously season both sides of the roast with salt and pepper.
Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat.
Brown the roast on both sides. Remove from the heat.
Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast.
Add the rosemary and garlic.
Cover tightly and place in preheated oven. Cook for 1 ½ hours.
Remove from oven and allow to stand for 10-15 minutes before slicing.
To make the gravy – Remove the roast from the pot. Place the pot over medium-high heat and bring the liquid to a boil. Dissolve corn starch in ¼ cup water and stir into boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy.
Slice the roast and serve with the gravy.
Notes
The key to a perfect pot roast is in the initial searing. Take your time with this step to make sure you have nice, even browning on all sides of the beef before it goes into the oven.
When braising beef, use just enough liquid to come halfway up the sides of the roast. The roast shouldn't be completely submerged in liquid.
Storage and Freezing:Leftover roast should be cooled completely and stored in an airtight container in the refrigerator for up to four days or in the freezer for up to three months.