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Perfect Pot Roast

The Perfect Pot Roast

A beautiful sirloin tip roast cooked in wine and broth with carrots, potatoes, and spices makes a perfect pot roast and gravy.
Course Main Course
Cuisine American, French
Keyword perfect pot roast, sirloin tip roast
Prep Time 10 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 20 minutes
Servings 8
Author Deana Larkin Evans


  • 1 tbsp olive oil or avocado oil
  • 2-3 lb sirloin tip roast (or chuck roast)
  • Kosher salt
  • Freshly ground black pepper
  • 1 large onion, sliced
  • 3 mushrooms, sliced
  • 2-3 cloves garlic
  • 1 cup red wine (I prefer Cabernet Sauvignon)
  • 2 cups GF beef broth
  • Fresh thyme sprigs (or 1/2 tsp dried thyme)
  • Pinch of dried rosemary
  • 1 bay leaf
  • 4 large organic carrots, peeled and cut into 2-inch pieces
  • 1 large organic potato, peeled and cut into 3-inch pieces


  • 1 1/2 tbsp ghee
  • 1 1/2 tbsp GF free flour (without xanthan gum)
  • 1 + cups strained cooking liquid (fat layer separated and removed)
  • 1-2 cups GF beef broth
  • 1 tsp GF Worcestershire sauce (like Lea & Perrins)
  • Kosher salt to taste
  • Freshly ground black pepper


Pot Roast

  1. Preheat the oven to 350 degrees F.
  2. Heat the oil in a Dutch oven over medium high heat. Sprinkle roast with salt and pepper. Add roast to the pan and sear all sides, about 3-5 minutes each side. When all sides of the roast are browned, carefully remove it from the pan and set aside on a plate.
  3. Reduce the heat to medium and add the onion slices. Sauté until the onions are tender and the browned bits are deglazed, about 8 minutes. Add the mushrooms and garlic (can be whole or cut into large chunks). Cook for about 5 more minutes, stirring frequently.

  4. Add the wine and stir for a few minutes to really deglaze the pan.

  5. Return the roast to the pan and add broth, thyme, rosemary and bay leaf. Bring to a simmer, cover, and place in the oven. Bake for 1 1/2 hours.

  6. Carefully pull the Dutch oven out of the oven and add the carrots and potatoes. Cover, then return to the oven and bake for 1 hour.
  7. Transfer the roast, potatoes and carrots from the Dutch oven into a bowl and cover with foil to keep warm.
  8. Strain the remaining cooking liquid through a mesh sieve into a 2-cup Pyrex measuring glass or use a fat separator. Skim off the fat that rises to the top if not using a fat separator. The amount you recover will vary but you should have at least a cup.


  1. To make the gravy, add the ghee and flour to a small saucepan. Whisk until a light roux forms, about 1-2 minutes over medium heat. Add some salt and pepper.

  2. Then add the strained cooking liquid to the roux. Whisk until well incorporated. Add in about 1 cup of beef broth. Whisk until the gravy starts to bubble and thicken, about 5 minutes. Adding more beef broth if you want a thinner gravy.

  3. Add the Worcestershire sauce and more salt and pepper to taste. Cool then refrigerate any extra gravy (goes great with leftovers).

Recipe Notes

If you like pot roast potatoes, add more – the original recipe called for 2 pounds.

Adapted from my recipes.com