Traditional American Pot Roast With Gravy Recipes

Steps:

• Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

Steps:

• Add the cooking oil to a lidded, large, heavy pot or 5 qt dutch oven and heat it almost to the smoking point.
• Roll the roast in the seasoned flour, coating all sides.
• Fry the pot roast in the pot, turning occasionally until brown on all sides. On the last side, put in the chopped onion and saute alongside the roast. When the color on the onions start to turn, proceed to the next step.
• Add the beef stock, peppercorns, cloves, bay leaf, garlic powder and salt. Make sure the liquid in the pot is at least halfway up the sides of the roast. If it isn't, add water until it is.
• Cover and heat until you reach a low rolling boil and then simmer on medium low 1 1/2 hours, flipping the roast halfway through. Don't let the liquid get much below one quarter of the way up the roast. If it does, add water. Ideally, when the cooking time is complete the liquid will not be more than 1/4 of the way up the roast.
• Remove the roast from the pot, leaving the liquid. As the roast rests, make the gravy.
• FOR THE GRAVY: Put the cornstarch into a small measuring cup and add COLD water, as cold as you can get it, just enough to make a slurry. Water that isn't quite cold will make lumpy gravy. Stir until creamy.
• Whisk the cornstarch slurry into the liquid slowly and then simmer uncovered 3-5 minutes or until the cornstarch taste goes away and the drippings thicken into gravy.
• Slice the roast and serve with the gravy.

Steps:

• Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
• Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
• Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
• Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.