Pot roast isn’t a standard weekly or even monthly meal in our house and sometimes that makes me a little sad. I’d love to have a ritual like that. A Sunday roast is just so classic, isn’t it?
Honestly though, I think we’d all get a little tired of that and it would lose the specialness it has now. For us, a roast is a special meal reserved just for special occasions. That’s just how we like it.
This recipe is pretty traditional, but the gravy is something special. It has an old-fashioned flavor and goodness that I just can’t resist. I love the consistency of it too!
Pot Roast with Veggie Gravy
- 1 T. oil
- 1 t. paprika
- 1 t. garlic powder
- 1 t. salt
- 1/2 t. oregano
- 1/2 t. black pepper
- 1 3-5 lb. rump or round roast
- 1 onion, finely diced
- 2 stalks celery, finely diced
- 2 carrots, peeled and finely diced
- 2 c. beef stock
- 1 bay leaf
- 3 T. cornstarch
- 1/4 c. water
1. Heat oil in a large skillet or dutch oven. Combine seasonings and rub onto all sides of roast. Place roast in hot pan and cook until browned on all sides, about 2 minutes per side.
2. If roast is in a skillet, transfer to a roasting pan. Add vegetables, stock and bay leaf, plus any of the leftover seasoning mixture.
3. Bake at 325 degrees for about 2-3 hours, until cooked to desired doneness. Remove roast and cover with tin foil to keep warm.
4. Remove the bay leaf. Bring the pan liquid and veggies to a boil on the stovetop. Combine cornstarch and water until smooth and slowly stir or whisk in to pot. Continue boiling, stirring constantly, until thickened.
5. Slice roast, spoon some gravy on top of the slices and serve with remaining gravy.