Name: Homemade Pot Roast and Gravy
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Yield: 8
Cuisine: American
Ingredients: 1 4-pound rump roast; 4 teaspoons kosher salt, divided, or to taste; 2 1/2 teaspoons ground black pepper, divided, or to taste; 1 1/2 Tablespoons avocado or olive oil; 1 large onion, chopped; 2 ribs celery, sliced; 3 cloves garlic, smashed and roughly chopped; 1 Tablespoon tomato paste; All-purpose flour; 4 cups water, or more as needed; 1 Tablespoon beef bouillon paste, such as Better than Bouillon; 1 Tablespoon worcestershire sauce; 2 bay leaves; 5 large carrots, peeled and cut into 2 inch pieces; 11/2-2 pounds large gold potatoes, peeled and quartered; Fresh chopped parsley for serving

Homemade Pot Roast and Gravy

This homemade pot roast with gravy is a classic, savory rump roast seasoned just right, and slowly baked with carrots and potatoes.

4 hr 40 min total 10 min prep 4 hr 30 min cook 8 652 cal

Instructions

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1 Preheat the oven to 325 degrees F (160 degrees C). Season roast evenly with 3 teaspoons salt and 2 teaspoons pepper.
2 Heat oil in a large Dutch oven over high heat until oi is barely shimmering. Add roast and cook on all sides until well browned, about 4 minutes per side. Remove roast from pot and set aside.
3 To the drippings in the pot, add onions, celery, and garlic and cook, stirring constantly, for about 2 minutes. Add tomato paste and flour and cook for 1 minute. Add water and use a wooden spoon to stir and scrape any browned bits from the bottom of the pot. Stir in bouillon, and Worcestershire sauce. Season with bay leaves and remaining 1 teaspoon salt and ½ teaspoon pepper, and cook until slightly thickened. Adjust seasoning if desired and return roast to the pot.
4 Bring to a simmer, cover and place in the preheated oven. Cook covered for 1 hour and 45 minutes.
5 Remove roast from the oven, uncover and carefully turn roast over. Add carrots and potatoes and gently incorporate them into the sauce. Cover the pot.
6 Return to the preheated oven and bake until fork tender, 2 to 3 hours. Let stand, covered, for 15 minutes, then slice and serve roast with vegetables and gravy.