Country-Style Pot Roast with Gravy

From Cook's Country | February/March 2005

Why this recipe works:

Buying the right cut of meat can make all the difference in pot roast recipes. We found chuck roast to be the best bet for our Country-Style Pot Roast with Gravy recipe—all other roasts we tried dried up and turned tough. Browning the meat and vegetables in a skillet on the stovetop before… read more

Buying the right cut of meat can make all the difference in pot roast recipes. We found chuck roast to be the best bet for our Country-Style Pot Roast with Gravy recipe—all other roasts we tried dried up and turned tough. Browning the meat and vegetables in a skillet on the stovetop before adding them to the slow cooker brings about the best flavor and color for the gravy. This step is often skipped in most slow cooker pot roast recipes, but we thought it was well worth it. A combination of red wine and chicken broth—not the water a lot of pot roast recipes use—lend deep body and a rich savor to the gravy. Pureeing the vegetables into the cooking liquid created the gravy. We also found a way to cut some of the fat: Just make our Country-Style Pot Roast with Gravy recipe a day ahead and refrigerate it. The fat will rise to the top of the gravy and can be easily scooped away with a spoon.

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Serves 6

Boneless chuck roast is essential in this recipe--other cuts will cook up dry and tough. In most markets, you will have to order a large 5 1/2- to 6-pound chuck roast. Alternatively, use two 3-pound roasts (which are common in most markets). If making Beef Barley Soup with Mushrooms (see related recipe), reserve 6 cups of gravy and 3 cups of meat.

Ingredients

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