Best 2 Vegetable Gravy Pot Roast Recipes

Whether you're looking to whip up a comforting winter meal or create a delightful dish to share with friends and family, vegetable gravy pot roast is a classic recipe that's sure to please. This hearty and flavorful dish combines tender chunks of pot roast with a rich, savory gravy, and an assortment of vegetables, creating a delectable medley of flavors and textures. With its ease of preparation and versatility, vegetable gravy pot roast is a perfect choice for busy weeknight dinners or special weekend gatherings.

Let's cook with our recipes!

POT ROAST AND VEGETABLE GRAVY

POT ROAST AND VEGETABLE GRAVY image

Provided by Food Network

Categories main-dish

Time 4h45m

Yield 30 to 40 servings

Number Of Ingredients 28

Ingredients

1 (10 to 12 pound) bolar roast, (chuck roast), hand tied tight to a 4-inch diameter
3 tablespoons tomato paste
2 kernels fresh garlic, smashed
2 bay leaves
1 tablespoon pure ground black pepper
1 tablespoon salt
1 teaspoon onion salt
5 large red bliss potatoes, cubed
12 small carrots or 2 yellow rutabagas
2 onions
1/2 stalk celery
10 ounces flour
10 pounds peeled large red bliss potatoes
2 ounces horseradish
2 onions, ground
1 teaspoon white pepper
1 tablespoon salt
8 ounces drawn butter
8 ounces warm half-and-half
1 ounce parsley, chopped
10 pounds of potatoes
4 medium onions
8 eggs
2 ounces salt
1/2 bunch parsley
1 teaspoon white pepper
2 pounds flour
1 tablespoon baking powder

Steps:

Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inches of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours.
Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.
Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.
Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2 pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2 ounce ovals. When brown, place on paper towel to absorb excess oil.

VEGETABLE & GRAVY POT ROAST

Vegetable & Gravy Pot Roast image

Make and share this Vegetable & Gravy Pot Roast recipe from Food.com.

Provided by channaxo

Categories Roast Beef

Time 4h15m

Yield 1 Pot Roast, 6 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 lbs beef roast (chuck, round, or shoulder)
2 tablespoons olive oil
3 tablespoons Worcestershire sauce
1 teaspoon dried basil, crushed
1/2 cup beef stock
4 garlic cloves, minced
1/2 cup dry red wine
2 lbs baby potatoes, half peeled
4 carrots, peeled and chopped
2 onions, wedges
1/4 cup flour
1/2 teaspoon sugar
1 -2 teaspoon salt and pepper, to taste

Steps:

Preheat oven at 325 degrees. (or medium high heat stove).
Trim fat from meat and sprinkle basil, sugar, salt, and pepper on roast.
Brown all sides in olive oil in a 4-6 quart dutch oven.
Add garlic and onions to bottom of pan.
Mix beef stock, red wine, Worcestershire and pour over roast.
Bring to boil, reduce heat and let simmer.
Bake covered for 3 ½ hours.
Add potatoes and carrots. Place roast on top of vegetables.
Return to boil, reduce heat and let simmer.
Bake covered another 30 minutes or more until tender.
Transfer meat and vegetables to platter, reserve juices.
Gravy: combine ½ cup water and flour into pot roast juices on medium heat until thickened, season to taste and serve over roast and vegetables.

Nutrition Facts : Calories 899.9, Fat 56.7, SaturatedFat 21.7, Cholesterol 182.6, Sodium 344.2, Carbohydrate 38.6, Fiber 5.5, Sugar 6.5, Protein 52.8

Tips:

Sear the pot roast on all sides before braising. This will help to develop a rich, flavorful crust.
Use a variety of vegetables in your gravy. This will add flavor and color to the dish.
Be sure to cook the vegetables until they are tender. This will help to thicken the gravy and make it more flavorful.
If you want a thicker gravy, you can add a cornstarch slurry. To make a cornstarch slurry, mix equal parts cornstarch and water until smooth. Then, whisk the slurry into the gravy and cook until thickened.
Serve the pot roast and gravy over mashed potatoes, rice, or noodles.

Conclusion:

Vegetable gravy pot roast is a delicious and hearty dish that is perfect for a cold winter day. The pot roast is cooked in a flavorful broth with a variety of vegetables, and the gravy is rich and thick. This dish is sure to please everyone at your table.