Sunday Pot Roast with Gravy

On the Menu Tonight – Sunday Pot Roast with Gravy!

It’s getting cooler outside and that put me in the mood for pot roast. This recipe has a few extra ingredients than my usual pot roast, including cognac and leeks.

To get started on the meal, I prepped all the ingredients. I chopped the carrots, onions, and garlic, as well as sliced the leeks and soaked them in water to get the dirt out. Once everything was in place, I got started.

I seasoned the meat with salt, pepper, and then sprinkled with flour on all sides. Then, I seared the meat on all sides and took it out of the Dutch oven and set aside while I started on the veggies.

With all the veggies chopped and prepped, I simply put those in the pot and cooked them for a bit until they were tender. Then, I added in the cognac, wine, chicken broth, and tomatoes. Once that was brought to a boil, I put it in the oven to cook. At this point, let it go for 90 minutes. When the timer goes off, lower the temperature to 225 degrees and reset the timer for another hour.

When the hour is up, take the pot roast out of the dutch oven and make the gravy. Take about half the liquid and veggies from the pot and put in a blender or food processor. Blitz it until smooth, then add back to the pot. Stir to combine and bring it back to a boil on the stove top. If it isn’t thick enough add a butter/flour paste – about two tablespoons, stir it in and let the sauce thicken. I didn’t need to add it this time.

When the sauce is the desired thickness, you are ready to serve. By this time, the meat has rested at least 5 minutes. Slice it and spoon over that lovely sauce you just made.

This dish is SO comforting and filling. I hope you will try this Sunday Pot Roast and let me know how your version turns out.


Sunday Pot Roast with Gravy

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By Patrick Dulmage Serves: 4-6
Prep Time: 30 minutes Cooking Time: 2 hours 30 minutes Total Time: 3 hours

Sunday Pot Roast with Gravy


  • 4-5 lb chuck roast
  • 4 carrots - sliced
  • 2 onions - diced
  • 3 stalks celery
  • 2 leeks - chopped (only the white and light green part)
  • 5 cloves garlic
  • 1 can (28 oz) plum tomatoes
  • 2 cups red wine
  • 2 Tbsp Cognac
  • 1 cup chicken stock
  • 1 tsp chicken powder
  • 3 branches fresh thyme
  • 3 branches fresh rosemary (tie the thyme and rosemary together so it's easier to remove from the pot)
  • Kosher Salt
  • Freshly ground pepper



Pre-heat oven to 325 degrees


Pre-heat Dutch oven to high heat


Season the meat on all sides with salt, pepper, and flour


Sear the meat on all sides - 3-5 minutes per side


Once the meat is seared, remove from Dutch oven and set aside


Lower the heat to medium-high


Add the onions, leeks, carrots, and celery (reserve the garlic) - season with salt and pepper


Let the veggies cook until tender, about 10 minutes


Add the wine and Cognac and bring to a boil


Add the chicken stock, tomatoes, thyme, rosemary, and chuck roast


Bring to a boil, then put it in the oven for 90 minutes


When the timer goes off, lower the temperature to 225 degrees and cook one more hour


When the timer goes off, take the Dutch oven out, take the meat out and set aside


Take about half the liquid and veggies out of the pot (use a measuring cup or ladle), and put it in a blender or food processor


Since it's hot, don't fill the blender more than half way and start the blender slowly


When the mixture is smooth, add it back to the Dutch oven and stir to combine


Let it reduce a bit and if it isn't thick enough, now is the time to add the flour/butter paste to thicken it


Taste the sauce and see if you need to add the chicken powder or other seasoning


Once the pot roast has rested at least 5 minutes, slice it and spoon over the sauce


Serve immediately

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