Pot Roast with Oyster Sauce Gravy
The ultimate comfort food, Pot Roast with Oyster Sauce Gravy combines tender beef with a rich, savory sauce that's perfect for family dinners. This easy weeknight dinner will warm your heart and fill your belly. Make it tonight and enjoy a meal that brings everyone together!
Equipment
- Dutch Oven
Ingredients
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 pounds boneless chuck roast
- 2 tablespoons olive oil
- 1 ½ cups stock
- ¼ cup oyster sauce
- 3-4 sprigs fresh thyme
- 2 leaves bay leaves
- 2 onions cut half and then into thick slices
- 1 ½ pounds baby yellow potatoes cut in half if desired
- 1 ½ pounds carrots peeled and cut into chunks
Instructions
- Preheat your oven to 325 degrees Fahrenheit. This temperature is crucial for slow roasting, ensuring that the meat becomes tender without drying out.
- Sprinkle both sides of the boneless chuck roast with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. This step not only seasons the meat but also enhances its natural flavors.
- In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully place the roast in the pot. Sear both sides of the roast until it’s beautifully browned, about 4 to 5 minutes per side. This caramelization adds depth to the overall flavor.
- In a separate bowl, whisk together 1 ½ cups of stock and ¼ cup of oyster sauce. Pour this mixture over the roast, ensuring it’s well-coated. The sauce will enrich the meat and create a luscious gravy.
- Add the 2 sliced onions to the pot, distributing them around the roast. These will cook down and add sweetness as they caramelize.
- Bring the mixture to a boil over medium heat. This helps to incorporate all the flavors before going into the oven.
- Once boiling, cover the pot with a lid and transfer it to the preheated oven. Cook for 2 hours and 45 minutes, allowing the flavors to develop and the meat to become tender.
- After the initial cooking time, carefully remove the pot from the oven. Tuck the 1 ½ pounds of baby yellow potatoes and 1 ½ pounds of carrots into the juices surrounding the roast. Cover and return to the oven.
- Cook until the vegetables are tender, which should take an additional hour and 15 minutes. You’ll know they’re done when they can be easily pierced by a fork.
- Once everything is cooked, remove the roast to a serving platter. Taste the vegetables in the pan and season with a touch more salt and pepper if needed.
- Finally, carefully remove the vegetables and arrange them around the roast. Serve while hot, and enjoy the delightful flavors of your Pot Roast with Oyster Sauce Gravy.
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave, adding a splash of broth if necessary to keep it moist.
- Freezing: This pot roast freezes well! Portion out leftovers in freezer-safe containers and enjoy them within three months. Thaw overnight in the fridge before reheating.
- Pairing: Serve with a side of crusty bread to soak up the rich gravy, or pair it with a fresh salad for a refreshing contrast.
- Herb Infusion: Try adding other herbs such as rosemary or parsley to the cooking liquid for a different flavor profile.
- Spicy Kick: For those who enjoy some heat, consider adding a dash of chili flakes or a splash of hot sauce to the gravy.