Perfect Pot Roast and Gravy

Ingredients

• 3 to 5 lb Chuck Roast (trimmed of extra fat; or arm roast, round roast, or rump roast can be substituted)
• 1-2 teaspoons Coarse Kosher Salt (to taste, for seasoning the roast)
• 1/2 - 1 teaspoon Black Pepper (to taste, for seasoning the roast)
• 2 tablespoons Olive Oil (for searing roast)
• 1 to 2 large Yellow Onions (sliced in thick rings, about 1/2 inch thick)
• 3 cloves Garlic (smashed)
• 8 oz Tomato Sauce (1 (8-ounce) can)
• 3 cups Low-Sodium Beef Broth (can use regular beef broth, but adjust salt to taste accordingly)
• 2 tablespoons Worcestershire Sauce
• 1/4 teaspoon Allspice (ground allspice)
• 1/4 teaspoon Dried Thyme
• 1/2 to 1 teaspoon Coarse Kosher Salt (to taste, adjust according to broth sodium content)
• 1/4 to 1/2 teaspoon Black Pepper (to taste)
• 1 Bay Leaf
• 6 to 7 Large Carrots (peeled and cut into 2- to 3-inch pieces)
• 6 tablespoons Butter (unsalted)
• 6 tablespoons All-Purpose Flour (about 1/3 cup)
• 3 to 4 cups Pot Roast Drippings (from slow cooker, skimmed of excess fat)

Instructions

1. Season the chuck roast generously on all sides with coarse kosher salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat until hot and rippling.
3. Add the roast to the hot skillet and sear on all sides until deeply browned, about 1-2 minutes per side. This step is crucial for developing a rich, savory flavor on the roast. Remove the roast from the skillet and set aside.
4. Place the sliced onions in the bottom of a 7- or 8-quart slow cooker. Distribute the smashed garlic cloves over the onions to infuse the roast with garlic flavor.
5. Transfer the seared roast to the slow cooker, placing it on top of the onion and garlic mixture.
6. In the same skillet, reduce the heat to medium and add the tomato sauce. Use a spatula to scrape up any browned bits from the bottom of the skillet. These bits, known as fond, will add depth and complexity to the sauce.
7. Add the beef broth, Worcestershire sauce, allspice, dried thyme, salt, and pepper to the skillet. Stir to combine thoroughly, ensuring the spices are evenly distributed.
8. Pour the mixture over the roast in the slow cooker. The liquid should mostly cover the meat. If needed, add more broth to ensure the liquid comes up nearly to the top of the meat.
9. Nestle the carrot pieces around the roast in the slow cooker, making sure they are submerged in the liquid to ensure even cooking.
10. Add the bay leaf to the slow cooker.
11. Cover the slow cooker and cook on low heat for 8-9 hours, or until the meat is very tender and easily shreds with a fork. Check the roast after 8 hours to ensure it doesn't overcook.
12. Once the roast is cooked, carefully transfer the meat, carrots, and onions to a serving platter and tent loosely with foil to keep warm while preparing the gravy.
13. Remove and discard the bay leaf from the slow cooker.
14. Pour the drippings from the slow cooker into a large measuring cup or a fat separator. If using a measuring cup, let the drippings sit for a few minutes to allow the fat to rise to the top, then skim it off. This step helps to create a richer, less greasy gravy.
15. To make the gravy, melt the butter in a medium saucepan over medium heat until it is sizzling gently.
16. Add the flour to the melted butter and whisk constantly to form a smooth paste, called a roux. Cook the roux for about 1-2 minutes. For a deeper, nuttier flavor, continue cooking, stirring constantly, until the roux turns a light golden brown color. Be careful not to burn it.
17. While whisking vigorously and constantly, gradually add 3 to 4 cups of the pot roast drippings to the saucepan. Continue whisking to prevent lumps from forming. If lumps do form, you can use an immersion blender to smooth out the gravy.
18. Bring the gravy to a gentle simmer over medium heat, stirring constantly with a spatula to prevent sticking. Cook for 2 to 3 minutes, or until the gravy has thickened to your desired consistency. If the gravy is too thick, add a little more drippings or beef broth.
19. Season the gravy to taste with additional salt and pepper, if needed.
20. Serve the pot roast and vegetables immediately, ladling the gravy generously over the meat and vegetables. Excellent served with mashed potatoes or egg noodles.