savory rubbed pot roast and gravy
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!
prep time
30 Min
cook time
2 Hr 45 Min
method
No-Cook or Other
yield
Ingredients
- 1 - (3-lb) boneless chuck roast
- - beef rub (recipe to follow) or your favorite spices
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 1 teaspoon thyme, dried
- 1 - bay leaf
- 4 cups beef stock or water (i used beef stock)
- 1/2 cup dry white wine
- RUB
- 3 tablespoons coarsely ground black pepper
- 2 tablespoons salt
- 1 tablespoon sugar (white)
- 1 tablespoon onion powder
- 2 teaspoons dry mustard
- 2 teaspoons garlic powder
- 2 teaspoons ancho or chilli powder
- 1 tablespoon chipotle powder or cayenne peper
- GRAVY FROM ROAST DRIPPINGS
- - roast drippings
- - all purpose flour
- - water
How To Make savory rubbed pot roast and gravy
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Step 1RUB: 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!
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Step 2Lightly 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.
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Step 3Preheat oven to 375 degrees.
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Step 4BROWING 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.
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Step 5Place onion around roast and cook uncovered for another 15 minutes or until onions begin to brown. Turn roast once.
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Step 6Add 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.
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Step 7Remove roast from pot, cover and keep warm; set aside.
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Step 8GRAVY: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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