Newlywed pot roast with gravy is the first pot roast I learned to make as a new bride, and I am still making it after 27 years of marriage!
Nothing says comforting like a pot roast with gravy. This recipe is the one I “cut my teeth on” as a newlywed. I’ve made this countless times since, and it is one of my family’s favorite dishes.
The term “pot roast” doesn’t refer to a specific recipe or cut of meat, but rather to the process of cooking a large cut of tough beef~slowly, on low heat, in seasonings & liquid (stock, broth, wine, even water)~until the meat is fall apart tender.
Which cut of meat is best? I’ve used almost every cut, and my favorite is 7-bone or shoulder roast. Chuck is good also, but some chuck roasts have lots of fat. It can be pulled off after cooking, but the other cuts get just as tender without the excess fat.
Browning isn’t necessary, but it makes a better looking and tasting pot roast. My method of browning is easy; I sprinkle all sides of roast with salt, pepper, and garlic seasoning. Then, I heat roughly 2 tablespoons of extra virgin olive oil or canola oil in my large enamel cast iron Dutch oven, searing the roast completely on all sides.
I sometimes continue cooking the roast in the enamel Dutch oven, placing in a 275 degree oven for 5-6 hours. An enamel Dutch oven retains heat very well and makes a marvelous roast. If I plan to be gone most of the day, I always transfer the meat to a slow cooker so that I can be gone as long as I need to without having to hurry home to remove the roast from the oven.
Note: The recipe for my “cheating mashed potatoes” below is SO easy and is the perfect accompaniment to pot roast. The potatoes are just as good, rich, and comforting as if I’d peeled and boiled them myself~but I didn’t! Give them a try! Why work any harder than you have to?
Thanks so much for stopping by my site. Let me hear from you if you have any comments or questions. Be blessed, and stay savvy!
My “Cheating” Mashed Potatoes
- 1 bag Ore-Ida Steam & Mash potatoes
- 1/2 cup sour cream
- 1/2 cup milk (more for thinner consistency)
- 4 TB real butter
- garlic salt to taste
- 1/2 cup grated sharp cheddar
- grated fresh Parmesan (optional for garnish)
- Make potatoes according to package directions.
- Remove from microwave; pour potatoes into medium bowl.
- Add butter; allow to melt for several minutes.
- Add milk; briefly mix with hand mixer until butter is incorporated.
- Add sour cream and garlic salt; mix briefly~lumps are fine. Don’t overmix!!!!
- Stir in cheddar cheese.
- Place in baking dish; sprinkle with Parmesan.
- Bake at 350 for 20 minutes or until bubbly.