Pot roast and garlic potatoes with onion gravy is a comforting and hearty dish that tantalizes the taste buds with its rich flavors and tender textures. The pot roast, typically made with a beef chuck roast, is cooked slowly to perfection, allowing the meat to become incredibly tender and infused with the savory flavors of the broth, vegetables, and seasonings. The garlic potatoes, roasted until golden brown and crispy on the outside, offer a delicious contrast to the melt-in-your-mouth pot roast.
The onion gravy ties everything together with its rich, savory flavor, adding depth and complexity to the dish. Each bite is a delightful combination of tender meat, creamy potatoes, and flavorful gravy, making it a perfect meal for a cozy night in or a special occasion. Pot roast and garlic potatoes with onion gravy is a classic dish that never fails to impress, offering a satisfying and comforting dining experience that will leave you craving more. So friends, today in this post I will teach you how to make this recipe in a new style.
All the things required to make Pot Roast And Garlic Potatoes With Onion Gravy recipe are given below.
- 3-4 pound chuck roast
- 2 pounds of potatoes (russet or Yukon gold)
- 4 cloves of garlic, minced
- 2 large onions, sliced
- 4 cups of beef broth
- 1 cup of red wine
- 2 tablespoons of tomato paste
- 2 tablespoons of Worcestershire sauce
- 2 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 2 bay leaves
- Salt and pepper
- Olive oil
- Flour (optional, for thickening)
Making Process Of Pot Roast And Garlic Potatoes With Onion Gravy
Preheat and Prepare: Preheat your oven to 325°F (163°C). Pat the chuck roast dry with paper towels and season generously with salt and pepper.
Sear the Roast: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of olive oil. Once the oil is hot, sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.
Saute Onions and Garlic: In the same pot, add the sliced onions and minced garlic. Saute for 5-7 minutes, or until the onions are soft and translucent.
Deglaze the Pot: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly.
Add Remaining Ingredients: Return the roast to the pot. Add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. The liquid should partially cover the roast. If not, add more beef broth or water.
Cover and Cook: Cover the pot with a lid and transfer it to the preheated oven. Let the roast cook for about 3-4 hours, or until it is fork-tender. Check the roast occasionally and add more broth if needed.
Prepare the Potatoes: About an hour before the roast is done, scrub the potatoes and cut them into chunks. Toss the potato chunks with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
Roast the Potatoes: Place the baking sheet in the oven with the roast. Roast the potatoes for about 45 minutes to 1 hour, or until they are tender and golden brown, stirring halfway through cooking.
Make the Gravy: Once the roast is done, remove it from the pot and let it rest on a cutting board. Strain the cooking liquid into a separate bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
Thicken the Gravy (Optional): If you prefer a thicker gravy, return the cooking liquid to the pot and place it over medium heat. In a small bowl, mix 2 tablespoons of flour with 1/4 cup of water to create a slurry. Whisk the slurry into the cooking liquid and simmer until the gravy has thickened, about 5-10 minutes.
Serve: Slice the roast against the grain into thick slices. Serve the slices of pot roast with the roasted garlic potatoes and onion gravy. Garnish with fresh herbs if desired.
Tips:
- For a deeper flavor, you can sear the roast on a grill or in a hot skillet before transferring it to the pot.
- If you don't have red wine, you can substitute beef broth or water.
- Feel free to add other vegetables like carrots or celery to the pot roast for added flavor and nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.
- Enjoy the rich flavors and comforting aroma of this classic pot roast with garlic potatoes and onion gravy. It's a hearty and satisfying dish that's perfect for any occasion.
