“Pot roast” is more of a cooking method rather than the name of a specific dish. Pot roast covers an array of dishes where tougher cuts of beef — stewing beef, in other words — are simmered in a pot, often with vegetables, until tender.
In this recipe, beef brisket is simmered with spices and herbs, not vegetables. Our herb and vegetable garden is in full bloom and it was just a perfect time to use the tarragon which had grown so much that the sprigs are starting to bow down with the weight of the leaves.
Pot Roast and Gravy
Cook the pot roast
- Rinse the beef brisket and wipe dry with paper towels.
- Melt the butter in a heavy pan.
- Over high heat, brown the beef brisket in the butter, turning the meat every few minutes for even browning.
- Pour in the broth and add the rest of the ingredients.
- Bring to the boil, lower the heat and cover the pan tightly.
- Simmer the beef brisket for two to two-and-a-half hours or until fork tender.
- Scoop out the cooked beef and move to a plate. Cover the plate loosely with foil.
Make the gravy
- Strain the liquid in which the beef brisket was cooked.
- In a sauce pan, dump the butter and, as it melts, add all the flour.
- Cook the butter and flour, stirring, until amber colored.
- Ladle in the strained cooking liquid slowly with one hand while stirring with a spatula using your other hand.
- When the liquid has been incorporated, ladle in more, stirring to incorporate after each addition.
- Keep adding cooking liquid until your desired consistency is reached (see notes after the recipe).
- Stir in the Worcestershire sauce.
- Taste, and add salt and pepper, if needed.
Assemble your pot roast and gravy
- Thinly slice the beef and arrange on plates.
- Drizzle gravy on the sliced pot roast and serve with more gravy on the side.