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Beef Pot Roast with Roasted Vegetable Gravy


  • Author: Sandra Flegg
  • Total Time: 3 hours 30 minutes
  • Yield: 6 to 8 servings

Description

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. 


Ingredients

Dredge the roast

4 lb. sirloin tip roast beef

1/3 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 1/2 cups chopped onioins

1 cup diced carrots

1 cup diced celery

1 clove garlic, minced

Add into vegetable mixture once sautéed

1/4 cup all purpose flour

Next, add in the following

1 cup chopped fresh tomatoes

1 cup beef stock (for cooking beef and vegetables)

1/2 tsp. dried thyme (or 1 tbsp. fresh thyme, chopped)

1 bay leaf

1/2 tsp. salt

Freshly ground pepper

GRAVY

2 tbsp. all purpose flour

1 and 1/2 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 1/3 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 1/4 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 1/2 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 1/2 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 1/2 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.

  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Dinner
  • Method: Oven, Stovetop
  • Cuisine: American

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