Real Recipes From Real Home Cooks ®

savory rubbed pot roast and gravy

(1 rating)
Recipe by
Diane Atherton

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 all the way through this roast giving it such a wonderful flavor. And the drippings made an excellent gravy that required NO additional seasoning. Hope you enjoy as much as we did!

(1 rating)
prep time 30 Min
cook time 2 Hr 45 Min
method No-Cook or Other

Ingredients For savory rubbed pot roast and gravy

  • 1
    (3-lb) boneless chuck roast
  • beef rub (recipe to follow) or your favorite spices
  • 2 Tbsp
    vegetable oil
  • 1 md
    onion, chopped
  • 1 stalk
    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
  • 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
  • roast drippings
  • all purpose flour
  • water

How To Make savory rubbed pot roast and gravy

  • 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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