Homemade pot roast and gravy

Homemade pot roast and gravy

Based on 8 ratings

Difficulty

Medium 👍

Preparation

20 min

Baking

180 min

Resting

0 min

Ingredients

2Servings
½ kg
beef chuck (boneless)
¼
celery root
1
carrots
1
onions
1 cloves
garlic
1 tsp
tomato paste
250 ml
beef stock
250 ml
red wine
½ tsp
starch
1 tsp
water
¾ tbsp
butter
salt
pepper
oil for frying
MetricImperial

Utensils

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

Nutrition per serving

Cal697
Fat40 g
Protein55 g
Carb7 g
  • Step 1/2

    • ¼ celery root
    • 1 carrots
    • 1 onions
    • 1 cloves garlic
    • ½ kg beef chuck
    • 1 tsp tomato paste
    • 250 ml beef stock
    • 250 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

    • ½ tsp starch
    • 1 tsp water
    • ¾ 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!

  • Enjoy your meal!

    Homemade pot roast and gravy

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