Homemade pot roast and gravy

Based on 6 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
20
min.
Preparation
180
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg beef chuck (boneless)
½ celery root
carrots
onions
2 cloves garlic
2 tsp tomato paste
500 ml beef stock
500 ml red wine
1 tsp starch
2 tsp water
1½ tbsp butter
salt
pepper
oil for frying
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • roasting pan
  • sieve
  • pot
  • small bowl

Nutrition per serving

Cal
697
Protein
55 g
Fat
40 g
Carb
7 g
  • Step 1/2

    • ½ celery root
    • carrots
    • onions
    • 2 cloves garlic
    • 1 kg beef chuck
    • 2 tsp tomato paste
    • 500 ml beef stock
    • 500 ml red wine
    • salt
    • oil for frying
    • oven
    • cutting board
    • knife
    • roasting pan

    Preheat oven to 180°C/350°F. Peel and dice celery root. Roughly chop carrots, onions, and garlic. Heat oil in a roasting pan over medium-high heat and brown beef chuck on both sides. Season with salt. Add onions, garlic, carrot, and celery root and sauté for approx. 5 min. Add tomato paste and stir to combine. Add beef stock and red wine.

  • Step 2/2

    • 1 tsp starch
    • 2 tsp water
    • 1½ tbsp butter
    • salt
    • pepper
    • sieve
    • pot
    • small bowl

    Roast in the preheated oven at 180°C/350°F for approx. 3 – 5 hrs. Remove the meat from the oven and strain sauce into a pot. Bring to a simmer and season with salt and pepper. Mix together starch and water, and add to the pot. Let cook and thicken for approx. 3 – 5 min. and add cold butter. Add more water, if needed. Spoon gravy over meat and enjoy!