Classic Pot Roast with Homemade Gravy

This tender, juicy pot roast is a comforting classic that’s perfect for family dinners. The recipe features a beautifully seasoned chuck roast slow-cooked with vegetables in a rich homemade gravy, creating a complete meal that’s both satisfying and flavorful.

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Ingredients

For the Seasoned Dredge:

  • 3 Tbsp all-purpose flour
  • 1½ tsp seasoned salt
  • ½ tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cracked black pepper

For the Roast:

  • 2½ lb beef chuck roast
  • ⅓ to ½ cup cooking oil
  • 3 medium-large potatoes, quartered
  • 2 large carrots
  • 1 celery stick

For the Gravy:

  • ¼ cup all-purpose flour
  • ½ small onion, diced
  • 14½ oz can beef broth
  • Salt and pepper to taste

Preparation Time

  • Total Time: 3 hours 45 minutes
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Servings: 6-8

Step 1: Prepare the Seasoned Dredge

Mix together flour, seasoned salt, sea salt, garlic powder, onion powder, and black pepper in a bowl.

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Step 2: Coat the Meat

Place the chuck roast on a baking sheet and coat thoroughly with the seasoned dredge mixture.

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Step 3: Brown the Meat

Heat ⅓ to ½ cup oil in a large pan over medium-high heat. Brown the roast on all sides for 3-4 minutes per side until golden brown.

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Step 4: Prepare the Gravy

Remove excess oil from the pan, leaving about ¼ cup. Add diced onions and sauté.

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Add ¼ cup flour to create a roux, stirring constantly.

Slowly pour in the beef broth while stirring to create a smooth gravy.

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Step 5: Assemble in Roasting Pan

Place the browned roast in a roasting pan.

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Add quartered potatoes, carrots, and celery around the roast.

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Pour the prepared gravy over everything.

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Step 6: Cook and Rest

Cover with lid and cook in preheated 275°F oven for 3 hours.

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Let rest for 15-20 minutes before slicing.

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Step 7: Finish and Serve

Skim off any excess fat from the gravy.

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Slice the roast and combine with the gravy and vegetables.

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