Mom's Pot Roast and Gravy

My Mom is an amazing cook and she has inspired me my entire life. Her pot roast is simple but so darn flavorful, especially when you add the gravy. Take the time to make this recipe, it's worth it.

Prep:
10
minutes
Cook:
105
minutes
TOtal:
115
minutes

Ingredients

3 lb chuck roast (we love Butcher Box)
2 tablespoons Olive Oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic granules
1 pound carrots, cut into 2-inch pieces
1 pound Yukon gold potatoes, cut into quarters
2 large sweet onions, cut into quarters

Gravy
Roast drippings
2 cups beef stock or water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 teaspoon dried parsley
3 tablespoons cornstarch
1/2 cup heavy cream
1/2 teaspoon Maggi (optional but REALLY GOOD)
1 tablespoon butter

Instructions

Preheat oven to 350˚

Thoroughly dry roast. Season with salt and pepper.

Heat a 6-quart heavy-bottomed pot over medium-high heat for two minutes, add the olive oil, and chuck roast. Sear all sides until browned and release easily from the pan's bottom. Add the garlic granules to the meat after it is seared.
Bake for 45 minutes. Remove the lid, add the carrots, cover, and bake for 30 minutes. Remove the lid, add the potatoes and onions and bake for an additional 30 minutes. Remove from the oven, and plate the beef and veggies.

Place your pot with the drippings on the stovetop over medium-high heat. Add the water, scrape the sides of the pot and whisk until drippings and water have combined. Add salt, pepper, paprika, and dried parsley and whisk. In a small bowl, add the cornstarch and slowly add the cold cream; whisk until combined. Turn the stove to low heat and slowly whisk your slurry into the drippings. Whisk until well combined and the sauce has thickened. Add the Maggi and butter, whisk, and enjoy :)