Welcome to a heartwarming family tradition – Mom's Pot Roast and Gravy, the ultimate Sunday dinner recipe that has stood the test of time and is not made in a crock pot or instant pot, this is old school baby.
Sunday's were always for family dinners growing up. My Oma and Opa would always cook a big dinner on Sunday evenings and my uncle and his family would join my mom and her family at the dinner table. It was a ritual and when my Opa passed, my Mom picked up the tradition, and though my uncle was no longer at the table, my brother returned from the Air Force and suddenly there was a wife and three kids at the table. Then it was my turn, and my wife and son arrived at that dinner table. I cherish every Sunday dinner at my Mom and Dad's, with my Oma and my brother and his family. Those Sunday traditions sadly did not live when I moved away, but I hold onto the memories and I am always grateful to be at my Mom's dinner table.
The memories of food and family is what is ingrained in my soul and I am so grateful. Maybe you didn't experience this growing up, but want to start your own memories for your family, gathering around the dinner table on Sunday evenings is one of the sweetest ways to connect with your loved ones. As a child of family Sunday Dinners, I highly suggest the tradition, and starting it off with this easy pot roast recipe.
Between my Opa, Oma, and Mom there is no way I wouldn't eventually find myself in the kitchen, it's so deeply rooted with in me and this recipe is one of those roots. First it was my Opa that made the Pot Roast and Gravy on Sunday, then my Oma took over and add her own little German twist, then my Mom took over and this is where the recipe will stay. There is nothing to change, it's perfect. But what is the most special is the gravy that goes along with this dish. Honestly, don't even bother making this recipe if you don't have plans to make the gravy. If you're craving a comforting and delicious meal that's perfect for gathering your loved ones around the table, this is the recipe.
My Oma typically served it with a green salad, and at my Mom's house we added garlic bread. So our perfect Sunday dinner has become Mom's Pot Roast and Gravy, Green Salad with Homemade Salad Dressing, and Garlic Bread. YUM! How many days till Sunday? In all transparency, I no longer eat beef, but you will find my savoring the veggies and dipping my spoon in that glorious gravy. No joke, my mouth is watering right now just thinking about my Mom's cooking. I was so spoiled growing up with the most amazing food. These are my roots and my way of sharing a piece of myself and my ancestors with the world.
Give this recipe a try! I promise you will love it, and if you don't, I won't tell my mom. If you do try my Mom's pot roast recipe and love it, please snap that pic and post it on Instagram and don't forget to tag @thewholerevolution . We kind of love that shit, a lot!
- Boneless chuck roast (we love Butcher Box)
- Extra Virgin Olive Oil, avocado oil, lard, or other high smoking point cooking oil
- Black pepper
- Garlic powder or granules or 2 smashed garlic cloves
- Bay leaves
- Carrots, cut into 2-inch pieces or use baby carrots
- Yukon gold potatoes, cut into quarters
- Sweet onions, cut into quarters
- Roast drippings
- Beef broth, stock or water
- Black pepper
- Dried parsley
- Cornstarch or arrowroot
- Heavy cream
- Maggi Wurze Liquid Seasoning (optional but key ingredient for my family's recipe substitute with worcestershire sauce)
See recipe card for quantities.
Prepare Beef: Bring your chuck roast to room temperature by removing it one hour prior to start of cooking.
Preheat and Season: Preheat your oven to 350°F. Using a paper towel, thoroughly dry the chuck roast, removing all moisture. Season the beef chuck roast with salt and black pepper.
Sear the Roast: Heat a 6-quart heavy-bottomed pot over medium-high to medium heat for two minutes. Add the olive oil, then carefully add the chuck roast. Sear all sides of the roast until they are browned and easily release from the pan's bottom. After searing, sprinkle garlic granules over the meat.
Bake the Roast: Cover the pot and place it in the preheated oven. Bake for 45 minutes. Then, remove the lid, add the carrots, cover again, and bake for an additional 30 minutes. Finally, remove the lid, add the potatoes and onions, and bake for another 30 minutes. Carefully remove the fall-apart tender juicy pot roast and veggies from the pot and add to a serving platter.
Prepare the Gravy Recipe: Place your pot with the drippings on the stove top over medium-high heat. Add the broth, scrape the bottom of the pan and the sides, until the drippings and browned bits have released. Add salt, pepper, paprika, and dried parsley, then whisk into cooking liquid.
Create the Slurry: In a small bowl whisk together the cornstarch into the cold heavy cream, whisking until fully blended.
Thicken the Sauce: Turn the stove to low heat and slowly whisk your slurry into the drippings. Continue whisking until the sauce thickens to your desired consistency. Add the optional but kind of necessary Maggi and butter, whisk again, and get ready to enjoy the best gravy ever!
- Meat Variety: While chuck roast is traditional, you can experiment with other cuts of beef such as sirloin or brisket.
- Veggie Swap: Feel free to mix up the vegetables with your favorites, like green beans or parsnips.
- Cream Alternatives: If you're looking for a lighter option, substitute heavy cream with half-and-half or whole milk.
- Herb Infusion: Elevate the flavor profile by adding fresh herbs like rosemary or thyme during roasting.
- Wine Wonder: Replace some of the broth/water with red wine for a rich, complex sauce.
- Mushroom Magic: Introduce sliced mushrooms for a savory twist that pairs perfectly with the beef.
- 6-quart heavy bottomed pot with a lid (large dutch oven)
- Small bowl for slurry
Leftovers can be refrigerated in an airtight container for up to 3-4 days. For longer storage, freeze portions in suitable containers, and reheat when needed.
For tender and juicy meat, always make sure to thoroughly dry the roast before seasoning and searing. This ensures a perfect sear and locks in the juices.
Maggi Wurze is the European version of Maggi, not to be confused with the one found in Asian markets. You can find Maggi Wurze at World Market, it's unique umami flavor is perfect of any beef dishes, soups, sauces and dressing for an extra hit of flavor
If you must, follow the same steps until searing, then transfer everything to a slow cooker and cook on low for 8 hours or until the meat is tender. But to be honest there is something special about cooking this the way my grandfather had been since the 1940's or so.
This dish pairs wonderfully with roasted Brussels spouts, green beans, or a side salad.
Maggi Wurze adds a unique depth of flavor, but it's optional. You can skip it if you prefer, and the gravy will still be delicious, but not as delicious as it could be.
Mom's Pot Roast and Gravy - Best Sunday Dinner Recipe
- 2 Stovetop, oven
- 3 lb chuck roast we love Butcher Box
- 2 tablespoons Olive Oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic granules
- 1 pound carrots cut into 2-inch pieces
- 1 pound Yukon gold potatoes cut into quarters
- 2 large sweet onions cut into quarters
- Roast drippings
- 2 cups beef stock or water
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 1 teaspoon dried parsley
- 3 tablespoons cornstarch
- ½ cup heavy cream
- ½ teaspoon Maggi optional but REALLY GOOD
- 1 tablespoon butter
- Preheat oven to 350˚
- Thoroughly dry roast. Season with salt and pepper.
- Heat a 6-quart heavy-bottomed pot over medium-high heat for two minutes, add the olive oil, and chuck roast. Sear all sides until browned and release easily from the pan's bottom. Add the garlic granules to the meat after it is seared.
- Bake for 45 minutes. Remove the lid, add the carrots, cover, and bake for 30 minutes. Remove the lid, add the potatoes and onions and bake for an additional 30 minutes. Remove from the oven, and plate the beef and veggies.
- Place your pot with the drippings on the stovetop over medium-high heat. Add the water, scrape the sides of the pot and whisk until drippings and water have combined. Add salt, pepper, paprika, and dried parsley and whisk. In a small bowl, add the cornstarch and slowly add the cold cream; whisk until combined. Turn the stove to low heat and slowly whisk your slurry into the drippings. Whisk until well combined and the sauce has thickened. Add the Maggi and butter, whisk, and enjoy 🙂
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
- Ensure your chuck roast reaches a safe internal temperature of at least 145°F (63°C).
- Use clean and dry utensils when handling the meat and vegetables.
- Refrigerate leftovers promptly.
- When reheating, ensure the gravy reaches a safe temperature of 165°F (74°C).