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Pot roast and gravy
An easy and simple pot roast cooked with fresh herbs and spices. No special cooking equipment required. A thick-bottomed pot is all you need.
Course
Main Course
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
3
hours
hours
20
minutes
minutes
Total Time
3
hours
hours
30
minutes
minutes
Servings
6
people
Author
Connie Veneracion
Ingredients
Pot roast
1
kilogram
beef brisket
¼
cup
butter
6
cups
chicken bone broth
2
sprigs
tarragon
1
sprig
oregano
2
bay leaves
4
cloves
garlic
pounded
1
onion
halved
½
teaspoon
peppercorns
1 ½
tablespoons
rock salt
Gravy
¼
cup
butter
softened to room temperature
¼
cup
all-purpose flour
1
tablespoon
Worcestershire sauce
salt
pepper
Instructions
Cook the pot roast
Rinse the beef brisket and wipe dry with paper towels.
Melt the butter in a heavy pan.
Over high heat, brown the beef brisket in the butter, turning the meat every few minutes for even browning.
Pour in the broth and add the rest of the ingredients.
Bring to the boil, lower the heat and cover the pan tightly.
Simmer the beef brisket for two to two-and-a-half hours or until fork tender.
Scoop out the cooked beef and move to a plate. Cover the plate loosely with foil.
Make the gravy
Strain the liquid in which the beef brisket was cooked.
In a sauce pan, dump the butter and, as it melts, add all the flour.
Cook the butter and flour, stirring, until amber colored.
Ladle in the strained cooking liquid slowly with one hand while stirring with a spatula using your other hand.
When the liquid has been incorporated, ladle in more, stirring to incorporate after each addition.
Keep adding cooking liquid until your desired consistency is reached.
Stir in the Worcestershire sauce.
Taste, and add salt and pepper, if needed.
Assemble your pot roast and gravy
Thinly slice the beef and arrange on plates with mashed potato on the side.
Drizzle gravy on the sliced pot roast and mashed potato, and serve with more gravy on the side.