Pot Roast and Vegetable Gravy

  • 1 10 to 12 pound chuck roast
  • 3 cups beef stock or water
  • 4 tablespoons tomato paste
  • 5 cloves of garlic, smashed
  • 3 bay leaves
  • 1 tablespoon fresh ground pepper
  • 1 tablespoon kosher salt
  • 1 large yellow onion, coarsely chopped
  • 4 large red bliss potatoes, medium cubed
  • 8 large carrots, peeled and coarsely chopped
  • 3 stalks celery
  • flour as needed

Preheat oven to 300 degrees. Place roast in a heavy gauge roasting pan and season with tomato paste, garlic, bay leaves, salt and fresh ground pepper. Pour in beef stock or water into the bottom of the pan. Surround the roast with the cubed and chopped vegetables.

Cover the roast pan with matching lid or foil and roast for 2 hours. Remove pan and turn roast over and cook for another 2 hours.

Separate the roast and vegetables from the roasting pan. Place the roasting pan on the stovetop burner with medium heat. Scrape the bottom of the pan to loosen any particles. Simmer and skim off fat, then put half of the stock in a pan and add flour while whipping with a whisk until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Serve the gravy along with the pot roast and vegetables.