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.

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.


Step 2: Coat the Meat
Place the chuck roast on a baking sheet and coat thoroughly with the seasoned dredge mixture.



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.


Step 4: Prepare the Gravy
Remove excess oil from the pan, leaving about ¼ cup. Add diced onions and sauté.


Add ¼ cup flour to create a roux, stirring constantly.
Slowly pour in the beef broth while stirring to create a smooth gravy.

Step 5: Assemble in Roasting Pan
Place the browned roast in a roasting pan.

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

Pour the prepared gravy over everything.


Step 6: Cook and Rest
Cover with lid and cook in preheated 275°F oven for 3 hours.

Let rest for 15-20 minutes before slicing.


Step 7: Finish and Serve
Skim off any excess fat from the gravy.

Slice the roast and combine with the gravy and vegetables.


