Perfect Pot Roast with Best Ever Pot Roast Gravy

Perfect Pot Roast with Best-Ever Pot Roast Gravy is simply the BEST pot roast and pot roast gravy - ever! THIS is the pot roast & gravy dreams are made of. Simply SatedThere is pot roast and there is Perfect Pot Roast with Best-Ever Pot Roast Gravy. I have experienced both.

Perfect Pot Roast with Best-Ever Pot Roast Gravy is simply the BEST pot roast and pot roast gravy - ever! THIS is the pot roast & gravy dreams are made of. Simply SatedNot to brag, but I have always made a pretty “mean” pot roast – even as a newlywed. Shortly after my husband and I married in 1976, my father-in-law, Bob, came for a visit. It was the first meal I cooked for him, and I was both nervous and excited. I decided to cook a pot roast simply because I knew he loved pot roast, but it seriously stretched our $30 grocery budget for the week. For the week prior and the week after Bob’s visit, we reduced our food budget to $25 to make due.

The recipe I used included Cream of Mushroom soup and Lipton Dry Onion Soup Mix. It was delicious. My father-in-law enthusiastically told me it was the best pot roast he had ever eaten. Right after complimenting me, he laughed and told me not to tell my mother-in-law, Harriett, what he said. Of course I wouldn’t share that conversation, but I was in heaven – especially because my mother-in-law was an excellent cook.

I used that same recipe for 38 years with rave reviews, but last year I decided to mix things up a bit. I also wanted to incorporate red wine into my pot roast. After testing a few recipes, all of them tasty but not quite what I wanted, I finally came across the pot roast of my dreams.

Perfect Pot Roast with Best-Ever Pot Roast Gravy is simply the BEST pot roast and pot roast gravy - ever! THIS is the pot roast & gravy dreams are made of. Simply SatedI probably should have called this post Ree Drummond’s Perfect Pot Roast, because this is her recipe. Almost always, 99.999% of the time, I adjust recipes while making them, but this time I decided to follow The Pioneer Woman’s lead into the world of beef.   She lives on a cattle ranch so I figured she must know pretty much everything there is to cooking beef. Boy, was I correct! This roast is the BEST-EVER!! I am not exaggerating.

Perfect Pot Roast with Best-Ever Pot Roast Gravy is simply the BEST pot roast and pot roast gravy - ever! THIS is the pot roast & gravy dreams are made of. Simply SatedI did change the gravy a bit by pureeing together all the yummy goodness in which the roast cooks. I just blended together the carrots, onions, meat juices, wine and beef broth until it came together to make a flavor-filled sauce. This gravy – this Best-Ever Pot Roast Gravy is to die for – seriously!

Perfect Pot Roast with Best-Ever Pot Roast Gravy is simply the BEST pot roast and pot roast gravy - ever! THIS is the pot roast & gravy dreams are made of. Simply SatedI thank you Ree Drummond – as does my family, my friends, my country and the entire world.  I know my father-in-law would thank you, too, and would have loved this recipe. I can only imagine his exuberance after eating this Perfect Pot Roast with Best-Ever Pot Roast Gravy.

Perfect Pot Roast with Best-Ever Pot Roast Gravy is simply the BEST pot roast and pot roast gravy - ever! THIS is the pot roast & gravy dreams are made of. Simply SatedEnjoy!

This roast is delicious served with Roasted Potatoes and Carrots or potatoes & carrots cooked with the pot roast.

Perfect Pot Roast with Best Ever Pot Roast Gravy

20 minPrep Time

4 hrCook Time

4 hr, 20 Total Time

Yields 6-8


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4.9 based on 22 review(s)


  • Kosher Salt
  • Ground black pepper
  • Smoked Paprika
  • One 4 to 5-pound chuck roast
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 whole sweet yellow onions, peeled and halved
  • 6 to 8 whole carrots, peeled or unpeeled, sliced
  • 1 cup red wine
  • 2-3 cups beef broth
  • 2 sprigs fresh rosemary
  • 2 or 3 sprigs fresh thyme
  • ----------------------
  • If adding root vegetables:
  • 6 Yukon Gold Potatoes, quartered
  • 4 carrots, peeled cut into 2-inch chunks
  • 2 sweet yellow onions, peeled and cut into chunks
  • ----------------------
  • For the gravy (only if needed):
  • 2 tablespoons corn starch
  • ¼ cup water


  1. For the Pot Roast:
  2. Preheat the oven to 275F.
  3. Generously sprinkle chuck roast with kosher salt, black pepper and smoked paprika.
  4. Heat olive oil and butter in large pot or Dutch oven over medium-high heat. Place the halved onions in the pot. Brown onions on both sides, remove them from the heat to a large plate.
  5. Place carrots in the same hot pot and cook them until slightly browned. Remove carrots from the heat and place with the onions.
  6. If needed, add a bit more olive oil to the medium-hot pot. Place the prepared meat in the pot. DO NOT MOVE it or flip it for at least 3 minutes or until it has a nice sear. Turn it over to sear on the other side. Once seared, remove the meat from the pan and place it with the onions and carrots.
  7. With the burner on medium-high, slowly pour the wine into the pot. De-glaze (remove the cooked goodies stuck in the pot) the pot by scraping the bits off the bottom while the wine boils. This process is crucial to getting the most flavor back into the roast while it cooks.
  8. Once the pan is de-glazed, place the meat back into the pot. Place onions and carrots on top of the meat and add enough beef stock to cover the meat halfway.
  9. Place the fresh herbs (or sprinkle the dried herbs) on top of the meat.
  10. Place the lid on the pan, then roast the meat for 3½-4 hours or until fork tender.
  11. *(If adding extra root vegetables to eat with the roast, add the cut-up vegetables the last hour of cooking. Be sure to place the lid back on for the last hour of cooking.)
  12. The meat will be fall-apart tender and delicious when done.
  13. ----------------------------
  14. For the Best-Ever Pot Roast Gravy:
  15. Remove the sprigs of rosemary, thyme and cooked roast from the pan. Using a hand-blender, immerse the blender into the cooked carrot/onion/pot juices and blend until the desired textured is achieved. I blend the gravy until – almost- completely smooth. This gravy is unbelievably full of flavor. If the gravy is a little on the thin side, stir 2 tablespoons corn starch with ¼ cup cold water then pour the cornstarch mixture into the gravy. Bring gravy to a boil, turn down the heat to a low-boil; stir the gravy until it thickens. (Repeat if necessary).
  16. Enjoy!
Recipe Type: Entree, Meat Dish


The cooked pot roast and gravy freeze beautifully. Freeze the meat and gravy in separate freezer bags or containers. When ready to serve, either thaw the meat or gravy overnight in the fridge or reheat, covered, in the microwave or oven. It is a good idea to add a little extra beef broth or even water to the meat before reheating.


Perfect Pot Roast with Best-Ever Pot Roast Gravy is simply the BEST pot roast and pot roast gravy - ever! THIS is the pot roast & gravy dreams are made of. Simply Sated

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    Debra from Bowl Me Over
    This looks absolutely amazing, I would have to agree, the perfect roast beast! Pinned for later and amazed at your photography too!
      Susie Gall
      Thank you for your sweet comments, Debra. I wish I had a big plateful of this roast and gravy for dinner tonight. Thank you also for stopping by Simply Sated today, I really appreciate it.
    Patricia @ Grab a Plate
    What a great story! Love that this seems to have been your signature dish over the years! This looks simply gorgeous!
    [email protected]
    What a gorgeous meal Susie!
      Susie Gall
      Thank you, Nancy, and thanks for stopping by.
        Allison delrio
        Can this be done in a crockpot?
          Susie Gall
          Hello Allison, I'm sure the recipe would work in a crockpot, but I haven't tried it and would hate to tell you how. You would still need to sear the vegetables and roast in a skillet before placing them in the crockpot. I would suggest you google several crockpot pot roast recipes for insight how to adjust this recipe. I would love to help but, I'm sorry I can't be more specific than this without testing my recipe. If you do, please let me know how it turns out. Thanks so much.
    Cindy @ Hun... What's for Dinner?
    Your pot roast looks phenomenal! I am practically licking my computer screen this morning, LOL.
      Susie Gall
      Hey Cindy, Your comment made me laugh out loud The actual pot roast tastes even better than the photos look. It is so good. Now, get in the kitchen and make a roast before someone in your family catches you licking your computer screen. LOL!!!! By the way...thank you so much for your sweet comments.
    Linda (Meal Planning Maven)
    What a stunning pot roast...I can only imagine how great it tastes!
    Dan from Platter Talk
    Simple and classic have never looked so beautiful. What a grande representation of this plate of Americana; very nicely done Susie!
      Susie Gall
      Thank you so much, Dan! Your sweet comments always put a huge smile on my face.
    Michelle @ A Dish of Daily Life
    What a wonderful dinner! I know for a fact that would be a huge hit at our house! Pinning so I can try this!
      Susie Gall
      Thank you, Michelle. You are going to love this recipe by Ree Drummond. It is a hit every time I make it and the gravy is phenomenal. Let me know how it turns out for you.
    Erica (@Erica's Recipes)
    this, my dear, is beautiful. pot roast is so hard to take photos of and yours looks juicy and delicious - outstanding
    This looks phenomenal!! I will be sure to let you know how ours turns out!
      Susie Gall
      Thank you Rich. I look forward to hearing how your roast turns out.
    This looks so yummy. Is there something other than red wine that can be used.
      Susie Gall
      Thank you, Elise. Red wine does add that "something special" to pot roast and almost all the alcohol does cook out, but if you don't have red wine or would rather not use it, beef broth and a couple of tablespoons of good balsamic vinegar can be substituted. Thanks so much for stopping by.
    Elaine F
    Susie, what happens if I leave the wine out? I want to make this for a church event. Is the wine a dominate flavor or is this just enough to enhance that delicious sounding gravy.
    Hi! This looks amazing. I'm going to make it for friends this week who just had a baby. I will need to make it the day before and dropping it off cold (though not frozen). Any recommendations/instructions about how to reheat it? Thank you!
    I'm in the process of making this right now but I do have a question. In what part of the recipe does the butter come into it? I read the recipe instructions twice and then when I thought I must be missing it, I had my husband read it and it does''t say where I'm supposed to use the butter.Help?P.S. - I'll rate it later tonight after it's done :) but it sounds and smells delicious as it's in the oven right now.
    I finished making this today and I have to say this is the most fantastic pot roast I have EVER made. I've made a lot of pot roasts but none of them ever came close to this one. My pot roast was a little smaller than what the recipe called for (2.75 lbs.) but I used everything in the recipe in the full amount. I halved, small red potatoes in the last 75 minutes of cooking and they came out perfect. Total time I cooked it was 3 1/2 hrs. The meat was so tender it was falling part. So much flavor! I took out all the meat juice with a turkey baster, put it in a fat separator, and cooked the meat juice with a small amount of cornstarch. Just thickened the juice a little, tiny bit. Perfect! I will always use this recipe for pot roast because no other recipe makes a pot roast taste like this. If it sounds like I'm raving about it, I am. Five out of five stars.
    Heidi Gianino
    About to give this a whirl, genius how you pureed the gravy...gonna omit rosemary ..generally add that in when doing a stew, will omit taters too, cause I am gonna make mash taters instead.....Get Ready Set COOK!!
    I just made this yesterday and it was FANTASTIC! It was so easy to make, too. I really like the idea of pureeing the vegetables and the juices together to make the gravy. It was almost thick enough on its own but I did use a little bit of cornstarch since I had added a lot of broth. I don't have a stick blender so had to ladle everything into my counter top blender but it was well worth the effort. I added some fresh chopped parsley towards the very end. And I might try adding a bay leaf with the other herbs during cooking next time, to see how that tastes. Thank you so much for sharing this recipe, and for the lovely story, and for those gorgeous pictures which are so inspiring!
    Was home today (male cook) with a sirloin roast and a bum back...what too cook? Gave this one a try.Too salty for my taste + the Mrs is ticked at all the splatter from the reduction in the pan. The rest looks awesome...fresh 6" of snow outside. Great to make and take to the ski chalet
    Delicious! I made this tonight for my family and it was a hit! I had a 2.75lb sirloin roast, followed the recipe exactly except didn't have red wine so I just used beef stock. I added potatoes in the last hour of cooking and it was perfect! I cooked it for 3.5 hrs. Thank you for sharing!
      Susie Gall
      I'm so glad your family and you loved it Sara. I'm also glad it tasted great even without the red wine. I haven't tried making it that way. I think the wine adds that "special somethin', but very good to know it was delicious without. Thanks for visiting Simply Sated. Have a great evening.

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