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Brown Gravy Diner Pot Roast
Andre Lewis

Brown Gravy Diner Pot Roast

This is the blue-plate roast with soft onions, dark gravy and meat that gives up under a fork. Browning the chuck matters because the slow cooker won't create that crust later. Keep the potatoes large enough to survive the full shift.
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Prep Time 25 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 lbs boneless beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion cut into wedges
  • 1 1/2 lbs baby Yukon Gold potatoes
  • 1 lb carrots cut into 2-inch pieces
  • 3 tbsp all-purpose flour
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 1/2 tsp dried thyme

Method
 

  1. Season the roast with the salt and pepper and heat the oil in a large skillet over medium-high heat.
  2. Sear the beef until a dark crust forms, 5 to 6 minutes per broad side, then transfer it to a 6-quart slow cooker.
  3. Arrange the onion, potatoes and carrots around the roast.
  4. Whisk the flour with 1/2 cup broth until smooth, then whisk in the remaining broth, Worcestershire, onion powder and thyme.
  5. Pour the mixture around the beef, cover and cook on low until the roast slumps under tongs and the vegetables are tender, 8 to 8 1/2 hours.
  6. Move the beef and vegetables to a platter, skim the cooking liquid and switch the cooker to high.
  7. Cook the gravy uncovered until it coats a spoon, 10 to 15 minutes, then pull the roast into serving pieces and spoon the gravy over it.