Roast Beef with Gravy
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 1-2 tablespoons extra virgin olive oil
  • 1 beef or bison chuck roast
  • Salt and pepper
  • 2 large carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 large onions, roughly chopped
  • 1 bottle red wine
  • 2 cans beef broth or stock
  • 2-3 tablespoons cornstarch
  • Chopped parsley, for garnish, optional
  1. Preheat oven to 300 degrees.
  2. Heat oil in a Dutch oven over high heat. Season roast liberally with salt and pepper and sear on all sides until browned. Add carrots, celery, onions, wine, and stock to the pot, cover, and bring to a light boil. Transfer pot to the oven and cook until meat is tender, 3-4 hours.
  3. Remove meat to a cutting board. Strain braising liquid, discard solids, and return liquid to the pot. Combine cornstarch with a bit of water to make a slurry. Whisk in slurry and bring to a boil, stirring constantly until thickened. Adjust salt and pepper to taste.
  4. Slice meat and, if desired, return slices to the gravy before serving. Garnish with fresh parsley and serve with roasted vegetables.
Recipe by Cooking With MicheleĀ® at