Elite Pot Roast with Savory Gravy
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A tender, slow-baked beef roast featuring a rich, thick gravy made with soy sauce, brown sugar, and apple cider vinegar for a deep, savory flavor profile.
- Time
- 4 hours 30 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Season the beef roast with garlic powder, onion powder, dried parsley, mustard powder, sea salt, and black pepper. Rub the seasonings into the meat and let it sit for 20 minutes.
Sprinkle AP flour over a flat surface. Dunk the seasoned beef in the flour to coat both sides.
Sear the beef in a high-heat pan for about 3 minutes until browned on all sides. Remove the beef and set aside.
In the same pot used for searing, add the chopped onion and garlic cloves.
Deglaze the pot with 2 tablespoons of apple cider vinegar, scraping up any browned bits from the bottom.
Cut the heat. Add the mini potatoes, chopped carrot, and the browned beef back into the pot.
In a small bowl, mix the ketchup, soy sauce, and brown sugar, then add this mixture to the pot.
Pour in the chicken broth until the beef is just covered. Add the rosemary sprigs, bay leaves, oregano, and chicken bouillon cube.
Cover the pot with a lid and place it in an oven preheated to 325-350°F (160–180 °C) (160-175°C (325–350 °F)).
Bake for 3 to 4 hours until the beef and vegetables are completely tender.
Scoop the beef and vegetables out of the pot and set them on a serving platter, leaving only the cooking liquid in the pot.
Prepare a starch slurry by mixing 2 tablespoons of starch with 4 tablespoons of water. Whisk the slurry into the hot liquid to thicken it into a gravy. (Use half the amount of slurry if you have less liquid).
Pour the thickened gravy over the beef and vegetables. Garnish with fresh parsley and serve.
Notes
The author suggests using rib-eye steaks as an alternative to a standard beef roast. If you have less liquid remaining after baking, reduce the starch slurry by half to avoid over-thickening.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 671
- Protein
- 52 g
- Carbs
- 38 g
- Fat
- 33 g
- Fiber
- 3 g
Where the calories come from
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