Tender Beef Pot Roast & Gravy

240 mins
Serves 4
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Directions

  1. 1Season beef roast with garlic powder, onion powder, dried parsley, mustard powder, sea salt, and black pepper. Let it sit for 20 minutes.
  2. 2Season beef roast with garlic powder, onion powder, dried parsley, mustard powder, sea salt, and black pepper. Let it sit for 20 minutes.
  3. 3Season beef roast with garlic powder, onion powder, dried parsley, mustard powder, sea salt, and black pepper. Let it sit for 20 minutes.
  4. 4Sprinkle flour on a flat surface, then coat the beef roast in flour.
  5. 5Sprinkle flour on a flat surface, then coat the beef roast in flour.
  6. 6Sprinkle flour on a flat surface, then coat the beef roast in flour.
  7. 7Sear the beef roast in a high heat pan on both sides for about 3 minutes until browned.
  8. 8Sear the beef roast in a high heat pan on both sides for about 3 minutes until browned.
  9. 9Sear the beef roast in a high heat pan on both sides for about 3 minutes until browned.
  10. 10Put down onions and garlic cloves in the same pot, then deglaze with apple cider vinegar.
  11. 11Put down onions and garlic cloves in the same pot, then deglaze with apple cider vinegar.
  12. 12Put down onions and garlic cloves in the same pot, then deglaze with apple cider vinegar.
  13. 13Cut the heat, add in the potatoes, the carrots, and the browned beef, along with the ketchup, soy sauce and brown sugar concoction.
  14. 14Cut the heat, add in the potatoes, the carrots, and the browned beef, along with the ketchup, soy sauce and brown sugar concoction.
  15. 15Cut the heat, add in the potatoes, the carrots, and the browned beef, along with the ketchup, soy sauce and brown sugar concoction.
  16. 16Pour in chicken broth, add rosemary sprigs and bay leaves.
  17. 17Pour in chicken broth, add rosemary sprigs and bay leaves.
  18. 18Pour in chicken broth, add rosemary sprigs and bay leaves.
  19. 19Cover with a lid and place in a 350°F oven for about 3-4 hours or until everything is tender.
  20. 20Cover with a lid and place in a 350°F oven for about 3-4 hours or until everything is tender.
  21. 21Cover with a lid and place in a 350°F oven for about 3-4 hours or until everything is tender.
  22. 22Scoop everything out of the pot, leaving just the liquid.
  23. 23Scoop everything out of the pot, leaving just the liquid.
  24. 24Scoop everything out of the pot, leaving just the liquid.
  25. 25Add a cornstarch slurry to thicken the gravy.
  26. 26Add a cornstarch slurry to thicken the gravy.
  27. 27Add a cornstarch slurry to thicken the gravy.
  28. 28Pour the gravy over the beef and garnish with fresh parsley.
  29. 29Pour the gravy over the beef and garnish with fresh parsley.
  30. 30Pour the gravy over the beef and garnish with fresh parsley.

Ingredients

  • 1 boneless beef bottom blade roast
  • 1 boneless beef bottom blade roast
  • 1 boneless beef bottom blade roast
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 tsp dried parsley
  • 1 tsp dried parsley
  • 1 tsp mustard powder
  • 1 tsp mustard powder
  • 1 tsp mustard powder
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 cup onions
  • 1 cup onions
  • 1 cup onions
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 2 tbsp apple cider vinegar
  • 2 tbsp apple cider vinegar
  • 2 tbsp apple cider vinegar
  • 1 lb potatoes
  • 1 lb potatoes
  • 1 lb potatoes
  • 1 lb carrots
  • 1 lb carrots
  • 1 lb carrots
  • 3 tbsp ketchup
  • 3 tbsp ketchup
  • 3 tbsp ketchup
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 2 rosemary sprigs
  • 2 rosemary sprigs
  • 2 rosemary sprigs
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 2 tbsp cornstarch slurry
  • 2 tbsp cornstarch slurry
  • 2 tbsp cornstarch slurry
  • 1 tbsp fresh parsley
  • 1 tbsp fresh parsley
  • 1 tbsp fresh parsley

Equipment

ovenhigh heat pancutting boardknifemeasuring cups and spoonswooden spoontongs
Tender Beef Pot Roast & Gravy | Clip Recipe