Name: Home-Style Pot Roast with Tomato Gravy
Prep time: 15 min
Cook time: 3 h
Yield: 8 Servings
Ingredients: 2 1/2 Lbs Chuck Roast ((fat slightly trimmed)); 2 Large Sweet Onions, cut into wedges; 2-3 Cups Baby Carrots; 1 1/2 Lbs Yukon Gold Potatoes, cut large cubes or wedges (about 2”); 1 Tbsp EVOO; 2 1/2 Cups Low Sodium Beef Broth; 1 14.5 Oz Can Tomato Sauce; 4 Oz Tomato Paste; 2+ Tsp Salt; 2+ Tsp Black Pepper; 2 Tsp Dried Oregano; 2 Tsp Dried Thyme; 2 Tsp Garlic Powder; 1 Tsp Crushed Red Pepper Flakes (**(Optional)**); Fresh Chopped Parsley, for serving

Oh, glorious Pot Roast. Is there anything more comforting than Pot Roast on the weekend during Fall or Winter? Don’t get me wrong though, I am totally game for Pot Roast in the middle of the Summer as well. There is something so divine about a cut of meat that has braised for hours to the point where it just falls apart. Your patience always pays off because the longer that it cooks, the more tender it becomes. And pot roast the next day? Forget about it! It is so delicious to eat the next day! I’ll be posting a recipe later on my faaaaavorite leftover pot roast meal idea.

So before we can talk about what we are going to do with leftovers, I guess we need to get started with cooking the Pot Roast. This recipe of Pot Roast is slightly different in that it is served with a Tomato Gravy that it is also cooked in and it is ridiculously good. Grab a straw and drink it good! Haha!

**For this Pot Roast, I prefer to cook it in the oven, but I have also provided Slow Cooker instructions at the bottom of the post**

First let’s make the gravy. In a medium bowl, add 2 cups of beef broth, 14.5 oz of tomato sauce, 4 oz tomato paste, 1 tsp crushed red pepper flakes (optional- gives the gravy a little kick) and 2 tsp EACH of salt, pepper, garlic powder, thyme, and oregano. Whisk it together until it’s well mixed and set it aside for later.

Now grab your chuck roast. You could use any other similar cut to chuck roast that you like or have, but chuck roast is my favorite for pot roast. My roast was 2 1/2 LBS. Normally, I probably would have shot for more of a 3-4 lbs Roast, but once again, this is what I had. I love pot roast leftovers as stated above. So, please feel free to use a bigger cut of meat and then just adjust the gravy and other ingredients as necessary.

Trim any major pieces of fat off of your roast. You don’t have to trim every ounce of fat you see- that will break down and add flavor as it cooks- just the really big pieces along the edges. Heat 1 tbsp of olive oil in a Dutch Oven (or a similar oven-safe pot with lid) over high heat. Season the heck out of your chuck roast on both sides. Salt and pepper e’rywhere. 😉

Place into the pot and sear both sides. We obviously aren’t cooking it through here, we just want a good crust on it. So make sure you heat is on high and your oil is hot. Should take about 3-4 minutes PER side.

This is what you’re looking for…

Once you have a good crust on both sides, remove it to a plate and set aside. Remove the pot from the heat and add the potatoes, onions and carrots.

** Side note- look at how large my potatoes and onions are cut 👆🏻 Make sure that they are a nice size because they are about to go in the oven for 3-4 hours. They need to be a decent enough size to hold up to the heat and not be total mush at the end of the cooking time.**

Nestle the chuck roast into the center of the pot and pour the tomato gravy over the top of everything.

Place your Pot Roast into a preheated oven at 300 degrees for 3-4 hours. It will be ready when the meat is tender and falling apart. When done, I remove the chuck roast, break it up into large chunks and throw it back into the sauce and give it a stir to coat the meat with the sauce.

This is what it will look like when it is done 👇🏻

🤤🤤🤤

Now let’s plate this up. I like to chop up some fresh parsley and sprinkle it over top. The color is gorgeous and it adds a bit of freshness. But, I loooooooooove some crusty bread served with this as well. Seriously, brush some olive oil over both sides of a sliced baguette and place it on a grill pan and get some pretty grill marks on it. Then use it to soak up all of that delicious tomato gravy.

Enjoy!

Do you want to make this in the slow cooker instead?

To make this Home-Style Pot Roast with Tomato Gravy in the slow cooker, follow all of the same steps, only add the ingredients to your slow cooker instead. I would still VERY MUCH recommend searing the meat before placing in your slow cooker.

Cook on low for 6-8 hours or high for 3-4 until the chuck roast is tender and falling apart. Remove the roast from the slow cooker, cut it into large pieces, and place it back into the slow cooker and stir to coat the meat in the tomato gravy.

Home-Style Pot Roast with Tomato Gravy

Prep Time

15 Minutes

Cook Time

3-4 Hours

Servings

Ingredients

2 1/2 Lbs Chuck Roast (fat slightly trimmed)
2 Large Sweet Onions, cut into wedges
2-3 Cups Baby Carrots
1 1/2 Lbs Yukon Gold Potatoes, cut large cubes or wedges (about 2”)
1 Tbsp EVOO
2 1/2 Cups Low Sodium Beef Broth
1 14.5 Oz Can Tomato Sauce
4 Oz Tomato Paste
2+ Tsp Salt
2+ Tsp Black Pepper
2 Tsp Dried Oregano
2 Tsp Dried Thyme
2 Tsp Garlic Powder
1 Tsp Crushed Red Pepper Flakes **(Optional)**
Fresh Chopped Parsley, for serving