Slow Roasted Roast Beef with Gravy

A traditional Sunday dinner, that has been a favorite of mine since childhood.  Roast Beef.  I came from a fairly large family, and Sunday dinners were a big get-together.  I am the youngest of 6 kids, so my older siblings were off and married and would come over for Sunday dinner.  It was always a big meal, and something special.

Slow Roasted and Tender Roast Beef

This entree is a Sunday staple for my family now.  The roast beef is slow roasted, and so tender it just falls apart when you take it out of the pan.

Slow Roasted Roast Beef, so tender it falls apart

I am a carnivore through and through, but I like my meat tender.  If my jaw gets sore from chewing, then I’m not too happy.  No problems with that here.  I’m talking seriously tender meat.

Slow Roasted Roast Beef and Gravy

Did I mention this gravy is amazing?  The meat is NOT dry by any means, but the gravy brings extra flavor and moisture.  Plus mashed potatoes without gravy just doesn’t fly in this house.  (I swear my kids would drink the gravy if I let them.)

Anyway, I start by searing my chuck roast in a hot pan.  I sear it on as many sides as I can, using tongs to hold it up on end, etc.  Let the meat get a nice brown color, before turning it over.

Then place it in a 9×13 pan with two layers of foil under the meat.  I place each layer of foil in opposite directions.

With the meat on the foil, I sprinkle some Pappy’s Seasoning on it, then add some garlic, and a sliced onion.  Pour about 1/2 cup of water around the edges of the meat, but still inside the foil.  This gives you a little extra broth to make gravy out of.

Making Roast Beef in the Oven


Wrap each layer of foil separately.  Bring the longer sides up together and roll them down, then roll each side in.  Repeat with the bottom layer of foil.  Try to seal the edges so no juices escape during cooking.  Then place in the oven (or roaster) at 250 degrees for about 6 hours, or until tender.

Foil wrapped roast beef

When the meat is done, open up the layers of foil and remove the liquid with a turkey baster.  Close the foil again and let the meat sit in the oven until ready to serve.

In a small pot, add some butter and flour to make a roux for the gravy.  making a roux

Let the roux cook for a minute, to get rid of the flour taste.  When it is fully combined, and kind of pasty, slowly add the meat juice/ broth, and whisk to combine.  Keep whisking until smooth.  making gravy for roast beef

Bring the gravy to a boil for 1 minute, so it can thicken.  The gravy should be a rich brown color, and not too runny.

Creamy mashed potatoes with roast beef and gravy

Once the gravy is done you can remove the meat from the oven again and remove it from the foil with some tongs.  The meat should easily break into pieces, and fall apart.  Perfect.

Slow Roasted Roast Beef with garlic and onions

I serve the onions right along with the meat.  They taste sweet and amazing.  Slow Roasted Roast Beef

Talk about a hearty meal.  Meat, potatoes, and gravy.  Now you see why this is reserved for Sundays.  It’s rich, but SO good.  Slow Roasted Roast Beef with Mashed Potatoes

You can use the leftover meat in roast beef sandwiches as well.  That is, if you have leftovers…


Slow Roasted Roast Beef with Gravy

Slow Roasted Roast Beef with Gravy


  • 1, 5-7 lbs chuck roast
  • 3 tsp Pappy’s Seasoning
  • 1 medium onion- sliced
  • 1/2 cup water
  • 2 cloves garlic- minced
  • For gravy:
  • 2 cups beef broth- use the juice from the cooked meat first, then add boxed, canned, or homemade broth if needed
  • 2 1/2 Tbs flour
  • 2 3/4 Tbs butter


  1. Preheat oven to 250 degrees. Sear the chuck roast on all sides in a hot skillet, until edges are a rich brown color.
  2. Place two sheets of foil, each big enough to wrap around the roast, perpendicular to each other, in a 9×13 baking dish. Place the roast on the top layer of foil, sprinkle on the Pappy’s Seasoning, then garlic and onions. Carefully pour the water around the sides of the roast, keeping it in the top layer of foil. Seal both layers of foil, one at a time, by rolling the long edges together over the center of the roast. Then roll the shorter sides in toward the roast, repeat with the bottom layer of foil.
  3. Place the roast in the oven for about 6 hours, or until tender enough to easily pull apart. Using a turkey baster, remove the juices from around the meat, to a large measuring cup, or bowl. Return the roast to the oven, on low or warm. You need about 2 cups of juices, if you need to add some water and beef bouillon to make two cups, go ahead.
  4. In a medium pot melt the butter and add the flour. Whisk to combine. Let cook for about 30 seconds to 1 minute. If the roux is not very thick, add more flour, about 1 tsp at a time. Slowly whisk in the meat juices. Keep whisking until the gravy is smooth. Once all the broth is added, bring the gravy to a boil and stir at a boil for about 1 minute, or until the gravy thickens. Remove from heat, serve warm.
  5. Remove the meat from the oven, and place the meat on a serving plate. The roast should break into pieces as you take it out of the pan. Break up any big pieces, and serve in chunks, or shredded.
  6. Goes great with mashed potatoes, roasted potatoes, or my Noveau Potatoes.

What is your favorite Sunday meal?

Some of our other Sunday favorites are:


Candied Bacon Crepes 1 -Eat It & Say Yum

Noveau Potatoes

Cheesy Noveau Potatoes from Eat It & Say Yum fb


See where I link up.



9 thoughts on “Slow Roasted Roast Beef with Gravy

    1. I have ever done it in a slow cooker, so I can’t give you personal experience there. But I have used a roaster oven, and that works. So would imagine the slow cooker would… If you try it, let me know how it turns out! 🙂

  1. Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week! Also- congrats on being featured this week! Feel free to stop by and grab a button!

  2. I am a comfort food junkie, so this would be awesome any night of the week. looks amazing!

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