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Martina McBride's Pot Roast with Gravy

Martina McBride's Pot Roast + Mashed Potatoes
Martina McBride's Pot Roast + Mashed PotatoesNathan Congleton / TODAY
Cook Time:
4 hrs
Prep Time:
25 mins


  • 1 4-pound chuck roast
  • teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • cups beef broth
  • 3 slices onion
  • 3 slices green bell pepper
  • 2 tablespoons cornstarch

Chef notes

This recipe is my mom's specialty. She handed this recipe and method down to each of her kids. It tastes like home to me, and I make it for all the holidays in our house. I love how it fills my whole house with its delicious aroma!

Swap option: If you prefer to use flour for the gravy, make a slurry with the flour and a mixture of warm water (not too hot) and a bit of the cooking juices, slightly cooled. Pour this mixture slowly into the liquid in the pan and bring to a boil, whisking constantly, until thickened.



Season the roast with the salt and pepper. Rub the entire roast with the garlic, tucking into the roast's nooks and crannies as you go.


Heat the oil in a large Dutch oven over medium-high flame. Sear the roast 4 minutes on each side or until browned all over. Pour the beef broth over the roast and top with alternating slices of onion and green bell pepper to cover the top of the roast. Cover and cook over low until the meat is tender, about 3½ hours.


Discard the onion and green pepper slices. Remove the cooked roast to a serving platter. Reserve 1/2-cup pan juices; whisk in the cornstarch until smooth. Heat the juices remaining in the pan over medium-high flame. Slowly whisk in the cornstarch mixture and cook, whisking constantly, until slightly thickened, about 5 minutes.


Slice the roast, and serve with the pan gravy.