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 tbsp oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp 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 cup beef stock
- 1 bay leaf
- 3 tbsp cornstarch
- 1/4 cup water
- 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.
- If roast is in a skillet, transfer to a roasting pan. Add vegetables, stock and bay leaf, plus any of the leftover seasoning mixture.
- Bake at 325 degrees for about 2-3 hours, until cooked to desired doneness. Remove roast and cover with tin foil to keep warm.
- 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.
- Slice roast, spoon some gravy on top of the slices and serve with remaining gravy.