Pot Roast And Gravy Recipe - Simply Mamá Cooks

Today I'm making a tender slow cooker pot roast. This is gonna be good. Okay so to start I'm going to dredge my chuck roast meat. What I'm going to do is take just a half cup of all-purpose flour and shake it on my baking pan. Going in with some onion powder, garlic powder, a good pinch of salt, and cracked black pepper. I'm gonna go with another like tablespoon of all-purpose flour here and I'm going to give this a mix. Okay I'm working with four pounds of chuck roast meat, beef chuck roast, and it's two pieces like this. So I'm just gonna coat and dredge the meat well. Okay next piece. Okay nice. Here I've been preheating a very large pan and I'm going to add a lot of oil. Well that's not a lot but to make sure to cover the bottom. There we go. Okay so here's my meat hanging out and I'm going to start browning it. I feel like the pan should have been hotter. You'll want to make sure it starts to sizzle. There we go. So I'm just going to let these go for several minutes on each side. You really want to get a nice brown and sear on the meat. Okay so I'm going to put my and let it rest here for a second, well more than a second, but check this out. Really good coloring on this. I actually have the heat off because this pan is really hot. So with the residual heat and oil from this pan I'm going to add one large onion that I diced. And the pan is off. This is just how hot the pan is so I don't want to burn the onions before they have a chance to saute. But you know it'll kind of start to die down the sizzle so that just lets me know time to turn on the heat again. So there we go. I'm going to saute my onions until they are softened and translucent. Here I have lots of chopped garlic or minced garlic that's going in. I'm just going to continue to saute for another minute or so. Okay so this is sauteed very well and remember that leftover flour dredge mix? I'm going to use that to create a gravy. I'm going in with several tablespoons. You'll have to just sort of start adding the flour until it kind of absorbs the oil. Okay so let's go ahead and make this roux. So I added around three I guess that was what I wasn't counting three to four three to four tablespoons of that dredge. You just want to create a roux. I'm gonna add one more tablespoon. It just depends how much rendered oil or fat you have in the pan. Everything smells so good and it's about eight o'clock in the morning. I'm gonna add in beef broth. This is store-bought beef broth going in and you'll want to make sure it ends up really thick. So it's going to be right around two cups of beef broth. Okay so I want to give this a little bit of color. It does need some salt and seasoning. You'll want to taste your gravy but you could use browning bouquet of browning sauce. I'm going to use a little bit of soy dark soy sauce. There we go and look how nice that looks but that is optional. You could just add salt. Okay so this is ready. Here in my six quart crock pot I'm going to put the meat. It's going to shrink down you guys. Okay now for the gravy right on top. Okay so I'll say this is optional but I have fresh thyme so that's going in and here I have potatoes. This is just going to be packed of goodness. All the potatoes and carrots just like that. Okay so I'm going to cover this with the lid. I'm going to set it on low and this is going to cook for six to eight hours. I like my pot roast to still have pieces and not shredded and falling apart so it's going to be around six to seven for me but if you really like a tender fall apart pot roast go up to the eight hours on low. Okay so this smells amazing. Let's see I don't really want this falling apart so I think this is where I want it because I want to be able to cut it into slices but if you want to take it the full eight hours then go for it to get it like really falling apart and shredded but I'm going to put it I'll show you what I like to do. By the way I'm going skim off all the fat on top as well so I like to poke the meat with like a you know chopstick and if it goes through and releases easily that's good for me. I don't like it shredded and falling apart I like to cut these tender slices but you know it's really to your preference. And look here's another tender piece it's falling apart already so this is great. So I'm going to remove the meat and let it rest here and then skim off the fat. Okay I have a bowl here and I'm just going to start skimming off the layer of rendered fat. Okay so my meat has rested and I'm just going to cut some slices. You can actually you know cut this into chunks before you cook it if you want something more like a beef stewed type situation but I like these slices. To give you an idea this is just fork tender and this is the texture that I like it. And I want you to see I skimmed off most of the fat if not all of it and look at this gravy. Because we started with a very thick gravy and the meat juices in here it creates this beautiful sauce and my vegetables are tender. So now for thumbnail purposes I'm going to put the meat back into the crock pot take some pics and it's time to eat. I hope you give this recipe a try. I hope you like it and thanks for watching!