This Easy Beef Pot Roast with Vegetable Gravy has roasted vegetables that are pureed into the gravy which gives this beef pot roast its incredible flavours.
There's something about a home-cooked roast beef dinner that is so comforting. This tender pot roast is slow-roasted in the oven It's a great recipe for weeknights or weekends.
This is one of those recipes that requires a bit of prep, but once it's in the oven you have a few hours to relax.
WHY YOU'LL LOVE THIS RECIPE
- it's filled with delicious fresh vegetables
- the ultimate in comfort cooking
- delicious leftover the next day on sandwiches!
INGREDIENTS
- 4 lb. sirloin tip roast beef
- all purpose flour
- 3 tbsp. vegetable oil (for browning the beef)
- chopped onions - you can use cooking onions or sweet onions
- carrots
- celery
- garlic, minced
- fresh tomatoes - you can also substitute canned tomatoes, drained
- beef stock
- dried thyme (or 1 tbsp. fresh thyme, chopped)
- 1 bay leaf
- Salt & pepper
STEP-BY-STEP INSTRUCTIONS
Chop the vegetables. You want to cut them into dice-sized as they will cook with the meat and then they will be puréed as part of the gravy.
Remove the meat from the package and pat it dry with paper towels. In a plate or shallow baking dish, place ⅓ cup of all-purpose flour.
Dredge the beef by turning it around in the flour coating all sides and both ends.
Add oil to a Dutch oven, then brown the beef on all sides, stirring every few minutes. This should take about 10 minutes total.
Use two wooden spoons to hold up on the ends and make sure they are browned as well.
Set aside the beef.
Add 2 tbsp. of olive oil to the same Dutch oven and add in the vegetables and garlic.
Sauté for ten minutes, stirring often.
Sprinkle flour over vegetables and stir well to combine. Next, add in the tomatoes, beef broth, and herbs. Cook for a few minutes, then add the beef back to the pot.
Roast, covered in 325°F oven for 2 and ½ to 3 hours or until a meat thermetor reads 160°F for medium or cook to desired level of doneness.
Remove the roast from the pan and cover with foil to keep warm.
Take all of the pan drippings and vegetables and purée in food process or blender until very smooth. If you're using a small processor, you will need to do this in batches.
Return the gravy mixture to the Dutch oven and simmer over medium-high heat.
In a small glass cup, whisk together flour and water. Add this to 1 cup of beef stock.
This will ensure that your gravy is not lumpy. Slowly, stir into the pot. Add to pureed vegetable mixture and heat over medium heat, then serve over roast beef.
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PrintBeef Pot Roast with Roasted Vegetable Gravy
All of the veggies that cook with the roast are pureed into a gravy and adds a rich flavour to the meat. Tender roast beef with vegetable gravy. Comfort food at its best.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 to 8 servings
- Category: Dinner
- Method: Oven, Stovetop
- Cuisine: American
Ingredients
Dredge the roast
4 lb. sirloin tip roast beef
⅓ cup all purpose flour
Brown the roast
3 tbsp. vegetable oil (for browning the beef)
Saute the vegetables
2 tbsp. vegetable oil (for sautéing vegetables)
1 and ½ cups chopped onioins
1 cup diced carrots
1 cup diced celery
1 clove garlic, minced
Add into vegetable mixture once sautéed
¼ cup all purpose flour
Next, add in the following
1 cup chopped fresh tomatoes
1 cup beef stock (for cooking beef and vegetables)
½ tsp. dried thyme (or 1 tbsp. fresh thyme, chopped)
1 bay leaf
½ tsp. salt
Freshly ground pepper
GRAVY
2 tbsp. all purpose flour
1 and ½ cups water
1 cup beef stock (for gravy)
Instructions
1. Start by chopping all of the vegetables, then set aside.
2. Remove meat from packaging and pat dry with paper towelling.
3. On a large plate, add ⅓ cup all purpose flour.
4. Dredge the meat by lifting the roast and setting it down in the flour. Roll it around until it is well-coated.
5. In a Dutch oven, or heavy-bottomed pot, heat vegetable oil over medium high heat.
6. Brown the dredged roast, turning to brown on all side for 10 minutes (for all sides combined)
7. Set meat aside.
8. To the same pot, add 2 tbsp. of vegetable oil. Add chopped onions, carrots, celery and garlic.
9. Cook over medium heat, stirring often for 10 minutes.
10. Sprinkle ¼ cup of flour over the vegetable mixture and stir for 1 minute.
11. Add chopped tomatoes, beef stock, thyme and bay leaf, salt & pepper.
12. Cook over medium-high heat, stirring constantly for 2 minutes.
13. Return roast to pot.
14. Cover and bake in 325F oven for 2 and ½ to 3 hours or until desired doneness is reached on meat thermometer. (160F for medium)
15. Remove roast and cover to keep warm and let rest.
16. Take all pan drippings and vegetables and puree in food processor or blender until very smooth. (you might need to do this in batches depending on the size of your blender/processor)
17. Return to pot and heat to a simmer over medium-high heat.
18. Slowly whisk in 2 tbsp. of flour into 1 and ½ cups of water. Whisk until well-combined, then whisk into 1 cup of beef stock. (this method ensures that the flour won't clump when you add it into a large amount of liquid).
19. Add to pureed vegetable mixture and heat over medium heat, then serve over roast beef.
Notes
Variation:
If you would like to cook vegetables to have on the side, they can be added to the pot 1 and ½ hours into the cooking time, then removed with a slotted spoon. Keep in mind, the diced vegetables will be mixed in and you will have to pick them out with tongs or carefully with a slotted spoon.
Nutrition
- Serving Size:
- Calories: 532
- Sugar: 4 g
- Sodium: 582.4 mg
- Fat: 20.7 g
- Saturated Fat: 13.8 g
- Trans Fat: 0.3 g
- Carbohydrates: 14 g
- Fiber: 2.2 g
- Protein: 69.6 g
- Cholesterol: 180.8 mg
Keywords: Dinner, Pot Roast
Sandra
We love this easy pot roast any time of year. On a hot day, I just cook it up and serve it later on buns with the gravy. So yummy!
★★★★★