Pot Roast with Rich Gravy
Ingredients
- 3-5 lb Boneless Chuck Roast or Chuck Shoulder
- 5-6 Potatoes
- 3 Large Onions
- 2-3 Carrots
- Fresh Thyme
- Butter
- 3-4 cup Beef Broth or Stock
- Salt and Pepper to taste
Instructions
- Preheat your oven to 250 degrees Fahrenheit. Peel and quarter the potatoes. Peel and chop the onions. Peel and slice the carrots into inch-thick pieces. Strip thyme leaves from the stems.
- Trim excess fat from the chuck roast, cutting off any large pieces.
- In a bowl, mix salt, pepper, and a generous amount of chili powder. Rub the spice mixture over the chuck roast, ensuring an even coating.
- In a large skillet, melt butter over medium heat. Add onions, celery, and carrots. Sauté until slightly softened.
- Heat a large skillet over medium-high heat. Add a bit of olive oil, then sear the chuck roast on all sides until browned. Place the chuck roast in a roasting pan or Dutch oven. Sprinkle thyme over the roast and vegetables. Pour beef broth over the roast and vegetables.
- Cover the roasting pan or Dutch oven and place it in the preheated oven. Roast for 5 hours, or until the chuck roast is tender and shreds easily. Once cooked, remove the chuck roast and vegetables from the pan.
- Strain the liquid from the pan into a saucepan. In a separate bowl, mix cornstarch with cold water to create a slurry. Add the slurry to the strained liquid and bring it to a simmer, stirring constantly until thickened.
- Shred the chuck roast using two forks. Add the shredded meat back into the thickened gravy, mixing well. Plate the pot roast with a generous helping of vegetables. Enjoy!
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