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Boston Roast with Gravy Recipe

American · Main course · 200 min total

A classic New England pot roast, slow-cooked until fork-tender in a rich, savory gravy. Perfect for a comforting Sunday dinner.

Ingredients

• 3-4 lb beef chuck roast
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup beef broth
• 1/2 cup dry red wine (optional)
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 4 carrots, cut into chunks
• 4 celery stalks, cut into chunks
• 3 tbsp all-purpose flour
• 2 tbsp butter

Instructions

1. Pat roast dry; season with salt and pepper. Heat oil in a Dutch oven over medium-high heat; sear roast on all sides until browned, about 4 minutes per side. Remove and set aside.
2. Reduce heat to medium; add onion and garlic, cook until softened, about 5 minutes. Stir in tomato paste and cook 1 minute.
3. Deglaze with broth and wine, scraping up browned bits. Add Worcestershire sauce and bay leaves. Return roast to pot; bring to a simmer.
4. Cover and cook in a 325°F oven for 2 hours. Add carrots and celery; continue cooking until meat is fork-tender, about 1 hour more.
5. Remove roast and vegetables to a platter; tent with foil. Strain cooking liquid; discard bay leaves. Skim fat.
6. In a small saucepan, melt butter over medium heat; whisk in flour and cook 1 minute. Gradually whisk in strained liquid; bring to a boil, then simmer until thickened, about 5 minutes. Season gravy with salt and pepper.
7. Slice roast against the grain; serve with vegetables and gravy.

Tips

• For extra flavor, marinate the roast overnight in red wine and herbs.
• Leftovers make excellent sandwiches with horseradish sauce.
• Gravy can be made ahead and reheated; thin with broth if needed.

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