Easy Pot Roast Recipe with Rich Gravy

🥩 Ingredients

• 3–4 lb beef chuck roast (or rump roast for leaner option)
• 2 tbsp oil (canola or olive)
• 1 onion, sliced
• 4–5 carrots, peeled and cut into chunks
• 1 lb baby potatoes
• 2 cups low-sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• Salt & pepper, to taste
• 1 tbsp cornstarch (for thickening gravy)
• 1 tbsp honey (optional, for balance)

🍳 Instructions

1. Preheat oven to 300°F (150°C).
2. Season the roast with salt, pepper, garlic powder, onion powder, and Italian seasoning.
3. Sear the roast in a Dutch oven with oil over medium-high heat until browned on all sides. Remove and set aside.
4. Sauté onions in the same pot until softened.
5. Add tomato paste, Worcestershire sauce, balsamic vinegar, and stir for 1 minute.
6. Return roast to pot, add carrots and potatoes around it.
7. Pour in beef broth, cover tightly, and roast in oven for 3–4 hours until meat is fork-tender.
8. Make the gravy: Remove roast and veggies. Skim fat from the liquid, then bring to a simmer. Mix cornstarch with a bit of water and whisk into the broth to thicken.
9. Serve sliced or shredded roast with veggies and generous ladles of rich gravy.

🍽️ Serving Tips

• Serve over creamy mashed potatoes or buttered egg noodles.
• Garnish with fresh parsley for a pop of color.
• Leftovers make amazing sandwiches or hash!