Homemade pot roast and gravy

Name: Homemade pot roast and gravy
Prep time: 1200 s
Cook time: 10800 s
Total time: 12000 s
Yield: 4 Servings
Ingredients: 1 kg beef chuck (boneless); ½ celery root; 2 carrots; 2 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

Based on 5 ratings

Difficulty

Medium 👍

min.

Preparation

180

min.

Baking

min.

Resting

Ingredients

Servings:-4+

1 kg	beef chuck (boneless)
½	celery root
2	carrots
2	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
55g

Fat
40g

Carb
7g

Step 1/3

½ celery root
2 carrots
2 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 2/3

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. Spoon gravy over meat and enjoy!

How to Make It

Peel and dice celery root. Chop carrot, onion, and garlic. Heat oil in a roasting pan. Add meat and fry at medium to high heat. Add onions, garlic, carrot, and celery root and sauté for approx. 5 min. Add tomato paste and stir. Deglaze with beef stock and red wine. Roast in the oven at 180°C/350°F for 3 – 5 hrs. Add more beef stock if needed after 2 – 4 hrs. Strain sauce into a saucepan and bring it to a simmer. Season with salt and pepper. Make a slurry with starch and water, and add to sauce. Thicken for approx. 3 – 5 min. and add cold butter. Serve with roasted meat. Enjoy!