Homemade pot roast and gravy

Name: Homemade pot roast and gravy
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 Servings
Ingredients: 2.5 lbs beef chuck (boneless); 0.5 celery root; 2 carrots; 2 onions; 2 cloves garlic; 2 tsp tomato paste; 2 cups beef stock; 2 cups red wine; 1 tsp starch; 2 tsp water; 1.5 tbsp butter; salt; pepper; oil for frying

Based on 6 ratings

Julie

Editor-in-Chief

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
55 g

Fat
40 g

Carb
7 g

Step 1/2
- 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 2/2
- 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!