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Sunday Pot Roast with Onion Gravy
Melissa Hart

Sunday Pot Roast with Onion Gravy

Pot roast should surrender to a fork without collapsing into dry strings. Chuck, not a lean rump roast, has enough fat and connective tissue to get there. The onions cook down into the gravy, so there's no packet of powder doing the work.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 1/2 lbs boneless beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp all-purpose flour
  • 2 tbsp neutral oil
  • 2 large yellow onions sliced 1/2 inch thick
  • 3 cloves garlic minced
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 1/2 lbs carrots cut into 2-inch pieces
  • 1 1/2 lbs small red potatoes halved

Method
 

  1. Heat the oven to 325°F and pat the roast dry.
  2. Season the beef with the salt and pepper, dust it with the flour, and brown it in the oil in a Dutch oven over medium-high heat for 4 to 5 minutes per broad side.
  3. Move the roast to a plate, cook the onions in the pot for 8 minutes until browned at the edges, and stir in the garlic for 30 seconds.
  4. Return the roast, add the broth, Worcestershire and thyme, cover, and bake for 2 hours.
  5. Add the carrots and potatoes around the beef, cover, and bake for 60 to 75 minutes more until the vegetables are tender and the roast is about 200°F and fork-tender.
  6. Rest the meat for 15 minutes, skim the fat from the pot liquid, and simmer the onion gravy on the stovetop for 5 minutes if it needs to thicken.