Elite Pot Roast with Savory Gravy

Ingredients

• 1.75 lb Beef roast (1.5-2 lbs; rib-eye steaks also work great)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• 0.5 tsp mustard powder
• Sea salt (to taste)
• black pepper (to taste)
• 0.25 cup AP flour (for dredging)
• 1 yellow onion (chopped)
• 7 garlic cloves (6-8 cloves)
• 2 tbsp Apple cider vinegar
• 1.5 cup mini Potatoes (1-2 cups)
• 1 large carrot (chopped)
• 2 tbsp ketchup
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 3.5 cup chicken broth (3-4 cups; enough to just cover the beef)
• 2.5 rosemary sprigs (2-3 sprigs)
• 3.5 Bay leaves (3-4 leaves)
• 1 tbsp oregano
• 1 chicken bouillon cube
• 2 tbsp corn starch (for slurry)
• 4 tbsp water (for slurry)
• Fresh parsley (for garnish)

Steps

1. 1

   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.

2. 2

   Sprinkle AP flour over a flat surface. Dunk the seasoned beef in the flour to coat both sides.

3. 3

   Sear the beef in a high-heat pan for about 3 minutes until browned on all sides. Remove the beef and set aside.

4. 4

   In the same pot used for searing, add the chopped onion and garlic cloves.

5. 5

   Deglaze the pot with 2 tablespoons of apple cider vinegar, scraping up any browned bits from the bottom.

6. 6

   Cut the heat. Add the mini potatoes, chopped carrot, and the browned beef back into the pot.

7. 7

   In a small bowl, mix the ketchup, soy sauce, and brown sugar, then add this mixture to the pot.

8. 8

   Pour in the chicken broth until the beef is just covered. Add the rosemary sprigs, bay leaves, oregano, and chicken bouillon cube.

9. 9

   Cover the pot with a lid and place it in an oven preheated to 325-350°F (160-175°C).

10. 10

    Bake for 3 to 4 hours until the beef and vegetables are completely tender.

11. 11

    Scoop the beef and vegetables out of the pot and set them on a serving platter, leaving only the cooking liquid in the pot.

12. 12

    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).

13. 13

    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 per serving

• main
• dinner
• beef
• pot roast
• baked
• slow-cooked
• comfort food