No food speaks up more at the dinner table in the Midwest than a good meat and potato recipe. Try out this classic “Sunday Dinner” - one pot recipe, pot roast with root vegetables and savory gravy.

Serves: 6
Prep: 10 minutes

Cook: 14 minutes

Bake: 3 hours


2 tsp Canola Oil

2 lb Chuck eye Roast, boneless

Salt and Pepper

1 Onion, roughly chopped

1 cup Baby Carrots

Celery Stalks, halved

3 Russet Potatoes, peeled and roughly chopped

4 cups Water

2 Beef Bouillon Cubes, reduced sodium

2 tsp Dried Thyme


Preheat oven to 325 degrees. 

Season the roast on both sides with salt and pepper. Place a large pot over high heat, add in oil and the season roast. Brown on first side, about 7 minutes then flip and brown for an additional 7 minutes.

After the roast has browned add in the onion, baby carrots, celery stalks and potatoes. Lift the roast up slightly to allow for some of the vegetables to get under the roast. Pour the water over top of the roast and vegetables then add in the beef bouillon cubes and thyme. Bring broth to a boil then place a lid over top and place into the preheated oven; cook for 3 hours.

Brown Gravy:

Makes: 2 cups

Cook: 12 minutes


2 tbsp Butter

2 tbsp Flour

2 cups Beef Broth

Salt and Pepper

1 tbsp Browning & Seasoning Sauce, recommend: Kitchen Bouquet


In a large sauce pan over medium heat add in butter and flour to the pan and wPlace a skillet over medium-high heat and add in the butter, once butter has melted add in flour. Stir together and cook for 2 minutes. Slowly whisk in the beef broth, be sure to continue to whisk so the gravy isn’t lumpy. Add in the browning & seasoning sauce then taste to see if salt and pepper is needed, cook for a few more minutes to allow for all the flavors to come together. Enjoy with mashed potatoes.

pot roast with

gravy and vegetables