Easy Pot Roast with Rich Tomato Gravy



There’s no substitute for a simple old-fashioned pot roast — the kind my mother used to make. Its appetizing aromas, wafting through the house, are every bit as good as the meal itself. This easy-to-make version uses a can of tomato soup to create a rich sumptuous gravy. I’ve added a brown sugar and vinegar finish, which creates a subtle sweet-and-sour taste, but the gravy is delicious without this addition. Whichever version you prefer, serve this with plenty of mashed potatoes to soak up the sauce.



Easy Pot Roast with Rich Tomato Gravy
Serves 6
  1. Large (minimum 5 quart) slow cooker
  2. 1 boneless beef pot roast, chuck, blade or 1 cross rib about 3 to 4 lbs (1.5 to 2 kg)
  3. 1 tbsp oil 15 mL
  4. 2 onions, thinly sliced
  5. 3 stalks celery, thinly sliced
  6. 3 large carrots, peeled and cut into chunks
  7. 2 cloves garlic, minced
  8. 1 tsp dry mustard 5 mL
  9. 1⁄2 tsp dried thyme 2 mL
  10. 1⁄2 tsp cracked black peppercorns 2 mL
  11. 2 tbsp all-purpose flour 30 mL
  12. 1 can (10 oz/284 mL) condensed tomato soup
  13. 1⁄2 cup beef broth 125 mL
  14. 2 tbsp packed brown sugar, optional 30 mL
  15. 2 tbsp balsamic or red wine vinegar, optional 30 mL
  16. 1 tbsp Worcestershire sauce 15 mL
  1. 1. Pat roast dry with paper towel. In a skillet, heat oil over medium-high heat. Add roast and cook, turning, until brown on all sides, about 10 minutes. Transfer to slow cooker stoneware.
  2. 2. Reduce heat to medium. Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened, about 7 minutes. Add garlic, mustard, thyme, and peppercorns to taste and cook, stirring, for 1 minute. Sprinkle mixture with flour and stir. Add tomato soup and broth and cook, stirring, until thickened.
  3. 3. Pour mixture over roast, cover and cook on Low for 8 hours or on High for 4 hours, until meat is very tender. Remove roast from slow cooker and place on serving platter. Stir in brown sugar, vinegar, if using, and Worcestershire sauce to pan juices. Pour sauce over roast or serve in a separate sauceboat. Serve piping hot.
  1. Tip
  2. I have not added salt to this recipe because the tomato soup is fairly high in sodium. Taste the sauce once it is assembled (Step 2) and adjust seasoning to suit your taste.
  3. Make Ahead
  4. Complete Step 2, heating 1 tbsp (15 mL) oil in pan before softening vegetables. Cover and refrigerate mixture overnight. The next morning, brown roast (Step 1), or if you’re pressed for time, skip this step and place roast directly in stoneware. Complete the recipe.
Judith Finlayson http://judithfinlayson.com/


Posted in Beef, Pork & Lamb.


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