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Dutch Oven Pot Roast & Gravy
Pot roast is an easy, hearty classic recipe, great for company, weekends, or a walk down memory lane.
👥 6 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 5 min🔥 Cook: 3h👤 Laura📖 castironskilletcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- dutch oven
- pot
- whisk
- stove
📝 Preparation Steps
1
Preheat the oven to 325°F
2
Generously salt and pepper the roast. Use coarse sea salt and fresh ground pepper if you got it. If not, no worries; table salt and pepper are just fine.
3
Heat the dutch oven on medium-high heat, then add the avocado oil.
avocado oil1 tablespoon
4
Once the oil is piping hot, place the chuck roast into the pot with a pair of tongs and sear for a minute on each side.
chuck roast (3 lbs)1
5
Stir the seasonings into the beef broth and add the liquid right on top of the meat. Halfway up the meat will be plenty of liquid. If you have a little more, it will probably be fine, but no less, or you take the chance of drying out the meat.
6
Position onions around the meat, then cover and bake for ⏱️ 2 hours.
onions (peeled and cut into thick chunks)2
7
After baking for ⏱️ 2 hours, add in carrots and potatoes and cook for an additional hour.
8
Making the gravy
9
Remove the roast and vegetables to a serving platter.
10
Strain the liquid from the pot into a measuring glass or mason jar. (just make sure the liquid is not so hot that the glass shatters)
11
Add the milk to the dutch oven on the stove and whisk in flour. Bring it to a light simmer, adding in the beef liquid a little at a time and whisking in.
12
Add salt and pepper as needed to taste.
13
Once it thickens to your desired consistency, remove it from heat and serve immediately.
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