Savory Pot Roast Gravy Recipes

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SAVORY HERB PORK ROAST WITH GRAVY



Savory Herb Pork Roast with Gravy image

This savory pork roast will be the centerpiece of your Christmas or Easter dinner.

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield Makes 12 servings

Number Of Ingredients 8

2 1/2 teaspoons McCormick® Sage, Rubbed
1 1/2 teaspoons McCormick® Garlic Salt
1 teaspoon McCormick® Ginger, Ground
1/2 teaspoon McCormick® Black Pepper, Ground
1 boneless center-cut pork roast (about 3 pounds)
1 tablespoon oil
1 3/4 cups water
2 packages McCormick® Pork Gravy Mix

Steps:

  • 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
  • 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
  • 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.

SAVORY POT ROAST WITH PAN GRAVY (OVEN OR CROCK POT)



Savory Pot Roast With Pan Gravy (Oven or Crock Pot) image

Very tender and flavorful meat dish, makes a wonderful gravy. A longtime family favorite. From my father.

Provided by BecR2400

Categories     Roast Beef

Time 3h

Yield 10 serving(s)

Number Of Ingredients 16

3 lbs bottom round beef roast (or rump)
1 pinch salt
1 pinch pepper
1 pinch nutmeg
2 tablespoons flour
1 tablespoon vegetable oil
4 large onions, sliced
1 garlic clove, crushed
2 cups hot beef bouillon (broth)
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon vinegar
1 teaspoon thyme
4 sprigs parsley, plus
2 celery tops, plus
1 bay leaf (tied together in bouquet)

Steps:

  • Dust beef with combination of seasonings and flour.
  • Heat oil in heavy oven-proof pan; brown meat, then remove.
  • Brown onions and garlic lightly in pan. Replace meat; add remaining ingredients.
  • Cover, bake in 350°F oven until meat is tender, about 2 1/2 hours.
  • (Note: May use a crock pot instead of the oven. Cook on low 10-12 hours, -or- on high 5-6 hours).
  • Discard bouquet. Serve with pan gravy.
  • Makes 10 servings (who are they kidding?).

Nutrition Facts : Calories 51.9, Fat 1.5, SaturatedFat 0.2, Cholesterol 0.1, Sodium 165.9, Carbohydrate 9, Fiber 1.2, Sugar 4.3, Protein 1.1

ROAST WITH GRAVY



Roast with Gravy image

Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!

Provided by Laura Tanner-Humphreys

Categories     Main Dish Recipes     Roast Recipes

Time 2h45m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 (3 pound) beef sirloin tip roast
1 onion, chopped
4 cloves garlic, minced
2 cups brewed coffee
1 ½ cups water
2 cubes beef bouillon
6 basil leaves
1 tablespoon salt
1 teaspoon ground black pepper
½ cup all-purpose flour
½ cup water
salt to taste

Steps:

  • Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
  • Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
  • Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
  • Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g

SAVORY POT ROAST



Savory Pot Roast image

Think cooking chuck roast is a hassle? Think again. Fresh carrots, potatoes & tender meat simmer in tangy sauce for a dish that fits your meal plan.

Provided by My Food and Family

Categories     Beef

Time 2h20m

Yield 10 servings

Number Of Ingredients 6

1 boneless beef chuck eye roast (2-1/2 lb.)
3 lb. Yukon gold potatoes (about 12), quartered
6 carrots (3/4 lb.), peeled, cut into 1-inch lengths
1/3 cup A.1. Original Sauce
1 pkg. (0.9 oz.) dry onion-mushroom soup mix
1/3 cup water

Steps:

  • Heat oven to 350°F.
  • Place meat in shallow foil-lined pan; surround with vegetables.
  • Mix remaining ingredients until blended; spoon over meat and vegetables. Cover.
  • Bake 2 hours or until tender. Serve with vegetables and pan gravy.

Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g

SHEILA'S SAVORY POT ROAST AND VEGETABLES WITH GRAVY



Sheila's Savory Pot Roast and Vegetables With Gravy image

This can be cooked in the oven or on the rangetop. It is even more flavorful if made a day ahead, and the fat is easier to lift off the pan juices if it's cold. I usually reheat it while making some potato pancakes.

Provided by JackieOhNo

Categories     Meat

Time 5h

Yield 8 serving(s)

Number Of Ingredients 14

1 (4 -5 lb) chuck roast or 1 (4 -5 lb) round roast
3 tablespoons all-purpose flour
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 cup beef broth
1 medium onion, peeled and stuck with 2 whole cloves
1 bay leaf (2 inches long)
1 1/2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon pepper
1 1/2 lbs carrots, cut in 2- to 3-inch pieces (about 4-1/2 cups)
1 lb parsnip, cut in 2-inch pieces (3 cups)
1 lb white pearl onion, peeled and ends trimmed (see Note)
1/3 cup water

Steps:

  • Rub the roast with 3 T. flour.
  • Heat oil in 5- to 6-quart ovenproof Dutch oven or pot over medium-high heat until rippling but not smoking. Add the meat and brown on all sides.
  • Add broth, onion with cloves, bay leaf, thyme, salt and pepper. Cover and reduce heat to low and simmer, or place in a preheated 300 degree oven. Cook 2 hours or until almost fork-tender.
  • Scatter vegetables around meat. Cover and cook 1-1/2 hours longer or until meat and vegetables are tender. Remove meat from pot.
  • Strain juices from vegetables into a 1-quart saucepan.
  • (Can be prepared ahead to this point. Return meat and vegetables to pot. Cover pot and saucepan and refrigerate up to 48 hours.).
  • About 1 hour before serving, heat oven to 350 degrees. Whisk remaining 1/4 cup flour with the water until smooth.
  • Skim and discard fat from reserved vegetable liquid in saucepan. Bring to a boil over medium heat, then whisk in flour mixture. Boil 2 to 3 minutes, whisking often until gravy has thickened.
  • Pour over meat and vegetables. Cover and cook or bake for 45 to 50 minutes until hot (meat thermometer inserted in thickest part should read 130 degrees).
  • Remove meat to serving platter. Remove vegetables with slotted spoon and arrange around meat. Pour gravy into gravy boat and serve alongside meat and vegetables.
  • Note: To peel onions, place in saucepan with water to cover. Bring to a boil, drain, chill in cold water, then slip off skins.

Nutrition Facts : Calories 627.4, Fat 33.2, SaturatedFat 11.7, Cholesterol 170.1, Sodium 590.2, Carbohydrate 30.4, Fiber 6.7, Sugar 9.8, Protein 50.3

SAVORY POT ROAST



Savory Pot Roast image

"I LIKED IT when Grandma made pot roast because she'd let me help. I diced the onions, opened the can of tomatoes and measured out the horseradish. Handling that horseradish always made my eyes tear!"

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6-8 servings.

Number Of Ingredients 11

1 round-bone beef chuck roast (3 to 3-1/2 pounds)
1 tablespoon canola oil
2 large onions, diced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water, divided
2 tablespoons prepared horseradish
1 teaspoon browning sauce
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup all-purpose flour

Steps:

  • In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.

Nutrition Facts : Calories 263 calories, Fat 15g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

SAVORY POT ROAST & GRAVY



SAVORY POT ROAST & GRAVY image

This is not a cook quick recipe, but anything this DELISH is worth waiting for. The roast will melt in your mouth.

Provided by Z Z

Categories     Beef

Time 2h55m

Number Of Ingredients 12

2 Tbsp oil (i use olive oil)
1 3-4 pound beef chuck roast
1/2 tsp pepper
4 medium onions, quartered
4 celery stalks, cut into pieces
1 bay leaf
2 beef bouillon, cubes
1 1/2 c boiling water
6 medium potatoes, halved
6 medium carrots, cut into pieces
1/4 c cold water
3 Tbsp all purpose flour

Steps:

  • 1. Preheat oven to 325
  • 2. In a 5-quart Dutch oven or roasting pan; heat oil over medium-high heat until hot. Add beef roast; cook 5 minutes on each side or until browned. Sprinkle pepper on both sides of beef. Add 1 of the onions, 1 of the stalks of celery, and bay leaf to beef.
  • 3. Dissolve bouillon cubes in boiling water, reserve 3/4 cup. Pour remaining 3/4 cup around beef. Bring to a boil. Cover. Bake at 325 for 1 hr. Add remaining vegetables, cover and bake an additional 1 to 1/14 hrs, or until beef and vegetables are tender.
  • 4. To prepare gravy: Place beef and vegetables on platter and keep warm. Add reserved 3/4 cup bouillon to drippings (will yield 3 cups) in Dutch oven, In small jar, combine cold water and flour, shake well. Gradually stir flour mixture into drippings. Cook over medium heat until mixture boils and thickens, stirring constantly. Add salt and pepper to taste.

SAVORY RUBBED POT ROAST AND GRAVY



Savory Rubbed Pot Roast and Gravy image

I surprised myself with this roast. I had my heart set on beef brisket. When you live in a small town, sometimes things don't work out the way you plan. Our local grocery store didn't have briskets. This recipe certainly elevates an inexpensive cut of meat into something worthy of a special meal. The rub seemed to have cooked...

Provided by Diane Atherton

Categories     Roasts

Time 3h15m

Number Of Ingredients 23

1 (3-lb) boneless chuck roast
beef rub (recipe to follow) or your favorite spices
2 Tbsp vegetable oil
1 medium onion, chopped
1 stalk(s) celery, chopped
1 clove garlic, minced
1 tsp thyme, dried
1 bay leaf
4 c beef stock or water (i used beef stock)
1/2 c dry white wine
RUB
3 Tbsp coarsely ground black pepper
2 Tbsp salt
1 Tbsp sugar (white)
1 Tbsp onion powder
2 tsp dry mustard
2 tsp garlic powder
2 tsp ancho or chilli powder
1 Tbsp chipotle powder or cayenne peper
GRAVY FROM ROAST DRIPPINGS
roast drippings
all purpose flour
water

Steps:

  • 1. RUB: Mix rub ingredients together. Store in ziploc bag or jar and use as needed. This makes a lot and there will be a good bit leftover. NOTE: this rub was intended to be used on a beef brisket, however, it was excellent on this chuck roast!
  • 2. Lightly oil meat with vegetable oil and generously spread rub on meat. Wrap meat in plastic wrap; refridgerate for a few hours or over night. NOTE: I wrapped overnight.
  • 3. Preheat oven to 375 degrees.
  • 4. BROWING AND COOKING ROAST: Pour oil into pot; heat over medium high heat (on stovetop). Add roast to pot; cook roast for 15 minutes (turning once) until beef is browned. NOTE: Don't bypass this step; browning/searing beef first is essential to creating a rich flavor base.
  • 5. Place onion around roast and cook uncovered for another 15 minutes or until onions begin to brown. Turn roast once.
  • 6. Add celery, garlic, thyme, and bay leaf to pot. Pour in 4 cups of beef stock (or water) and wine. Cover and place in pre-heated oven for 2 1/2 to 3 hours or until fork tender. Turn roast one time 1/2 way through cooking time. NOTE: may need to add additional water toward end of cooking time.
  • 7. Remove roast from pot, cover and keep warm; set aside.
  • 8. GRAVY: Sorry there are no measurements for the gravy, it's just one of those dishes you have to work with to get it right. Strain the drippings from the roast into a skillet and heat over medium heat. Add a few heaping spoonfuls (one at a time) of flour to the hot drippings; stirring to make paste. NOTE: you dont want this paste too dry or too wet. Add warm water, a cup at a time; stir. Keep adding additional water (and continue stirring) until your gravy is the consistancy you like. NOTE: If you used the rub recipe I used, no additonal seasoning is necessary. Spoon gravy over slices of roast, mashed potatoes and/or biscuits.

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SAVORY POT ROAST WITH PAN GRAVY (OVEN OR CROCK POT) Very tender and flavorful meat dish, makes a wonderful gravy. A longtime family favorite. From my father. Recipe From food.com. Provided by BecR2400. Time 3h. Yield 10 serving(s) Steps: Dust beef with combination of seasonings and flour. Heat oil in heavy oven-proof pan; brown meat, then remove. Brown onions and garlic lightly …
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