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Classic Pot Roast

with Beef Gravy

Active Time: 20 minutes

Total Time: 2 1/2-3 1/2 hours

Serves: 6-12 servings


Classic Pot Roast


  • In small bowl, combine garlic, salt, pepper and thyme; rub over both sides of roast. Heat oil in a roasting pan with cover over medium-high heat. Place roast in pan; sear both sides. Remove roast from pan.
  • Add carrots to pan. Sauté for 3-5 minutes; remove from pan. Set aside. Add onions to pan. Sauté for 3-5 minutes or until onions are browned. Add wine or ½ cup beef broth to deglaze pan; reduce by half. Add roast and 2 cups beef broth to pan. Bring to a boil.
  • Cover and transfer to a preheated 325°F oven. Roast 1 hour. Add carrots to pan. Continue roasting until roast and carrots are fork tender (about 1-2 hours). Remove roast from oven.
  • In large sauce pan, melt butter over medium-high heat. Add flour and whisk until light brown in color (about 2-3 minutes). Slowly add in beef broth juices from roasting pan, whisking constantly. Bring to a boil, whisking constantly until thickened. Add additional beef broth, if needed. Remove from heat; salt and pepper to taste.


(based on 4 pound roast)
Serving Size: 1/12 of recipe
  • Calories 300kcal -
  • Total Fat 13g -
  • Saturated Fat 6g -
  • Cholesterol 65mg -
  • Sodium 700mg -
  • Carbohydrates 7g -
  • Fiber 1g -
  • Protein 35g -