Pot Roast with Tomato Gravy

Pot Roast with Tomato Gravy brings chuck roast, tomatoes, broth, and sliced onion together in one Dutch oven. The roast can be cooked on a grill or in the oven, then sliced and returned to the tomato gravy before serving.

Watch How to Make It

This recipe begins with a seasoned, flour-coated roast and finishes with a gravy made directly from the tomatoes, broth, and cooking liquid. Serve it warm over rice or alongside biscuits.

Why You'll Love This Recipe

The recipe offers two cooking options: use a grill or an oven, both set to 325°F. Once the roast reaches a fork-tender stage, the Dutch oven stays in use for making the tomato gravy.

The finished roast is sliced and returned to the gravy, so the beef and tomato gravy are served together. Rice and biscuits are both listed serving options.

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Ingredients You'll Need

Chuck roast is seasoned with Cajun seasoning and all-purpose seasoning, then dredged in flour before it goes into the Dutch oven. Oil is used for searing, while sliced yellow onion is arranged around the roast before cooking.

Diced tomatoes, including their juices, and beef broth provide the liquid for the covered cook. The remaining broth and flour are whisked together later and stirred into the tomatoes to thicken the gravy.

How To Make It

Preheat the grill or oven to 325°F. Season the chuck roast generously on all sides with Cajun seasoning and all-purpose seasoning.

Dredge the roast in the 1/3 cup of flour, coating all sides. Heat the oil in a Dutch oven over medium-high heat.

Once the oil is hot, carefully sear the roast for 3-5 minutes per side, or until nicely browned. Remove from the heat, but leave the roast in the Dutch oven.

Arrange the sliced onions around the roast. Add the tomatoes with their juices and 1 cup of beef broth.

Cover and place the Dutch oven on the grill or in the oven. Cook for approximately 3 hours, or until the roast is fork-tender.

Once the roast is tender, carefully remove it from the Dutch oven and set aside. Place the Dutch oven over medium heat and bring the tomato mixture to a gentle boil.

In a small bowl, whisk together the remaining 1 cup of beef broth and 2 tablespoons of flour until smooth and free of lumps. Slowly stir the mixture into the tomatoes to create the gravy.

Continue cooking for about 5 minutes, stirring occasionally, or until the gravy has thickened. Slice the roast and return it to the gravy.

Serve warm over rice or with biscuits. Serving & Variations

Serve the sliced pot roast and tomato gravy over rice, or serve it with biscuits. The gravy is prepared after the roast is removed from the Dutch oven, then the sliced beef is returned to it before serving.

For the stated serving options, keep the roast in the tomato gravy after slicing. That final return to the Dutch oven is part of the recipe's finish before it reaches the plate.

Wrapping Up

This pot roast with tomato gravy uses one Dutch oven from the initial sear through the final gravy. Serve it warm over rice or with biscuits.

Recipe created by Cookinwithbabe for Trust Me Try It.

Pot Roast with Tomato Gravy

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 3 hours hours 15 minutes minutes

Total Time: 3 hours hours 30 minutes minutes

Servings: 15

Ingredients

• 2-3 lb chuck roast
• 14.5 oz can diced tomatoes
• 2 cup beef broth, divided
• 1/3 cup & 2 tbsp. all-purpose flour, divided
• 2 tbsp Cajun seasoning
• 2 tbsp all-purpose seasoning
• 1 yellow onion, sliced
• 2 tbsp oil

Instructions

• Preheat the grill or oven to 325°F.
• Season the chuck roast generously on all sides with Cajun seasoning and all-purpose seasoning.
• Dredge the roast in the 1/3 cup of flour, coating all sides.
• Heat the oil in a Dutch oven over medium-high heat.
• Once the oil is hot, carefully sear the roast for 3-5 minutes per side, or until nicely browned.
• Remove from the heat, but leave the roast in the Dutch oven.
• Arrange the sliced onions around the roast.
• Add the tomatoes with their juices and 1 cup of beef broth.
• Cover and place the Dutch oven on the grill or in the oven.
• Cook for approximately 3 hours, or until the roast is fork-tender.
• Once the roast is tender, carefully remove it from the Dutch oven and set aside.
• Place the Dutch oven over medium heat and bring the tomato mixture to a gentle boil.
• In a small bowl, whisk together the remaining 1 cup of beef broth and 2 tablespoons of flour until smooth and free of lumps.
• Slowly stir the mixture into the tomatoes to create the gravy.
• Continue cooking for about 5 minutes, stirring occasionally, or until the gravy has thickened.
• Slice the roast and return it to the gravy.
• Serve warm over rice or with biscuits.