Perfect for the cooler weather, this pot roast and gravy with vegetables requires a few hours of cooking BUT with very little supervision. Easy. Delicious.

Pot Roast and Gravy With Vegetables

Prep Time 10 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours
Servings 3
Author Connie Veneracion


  • 500 grams beef brisket in one piece
  • 2 tablespoons butter
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried sage
  • 1 small onion peeled and halved
  • 2 cloves garlic
  • 1 bay leaf

For the vegetables

  • 1 to 2 sweet potatoes
  • 1 head broccoli
  • 2 tablespoons butter
  • 1 and 1/2 teaspoons salt divided

For the gravy

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 and 1/2 cups broth (the cooking liquid from the pot of beef)
  • 2 tablespoons demi-glace
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Cook the meat

  • Rinse the beef brisket and wipe dry with paper towels.
  • Melt two tablespoons of butter in a thick-bottomed pot. Lay down the meat in the hot butter and let the underside brown for a couple of minutes. Give the meat a quarter turn and brown. Repeat until the entire surface of the brisket is lightly browned.
  • Sprinkle in the salt, pepper, rosemary, thyme and sage. Pour in enough bone broth (or water) to reach halfway up the height of the meat.
  • Add the onion, bay leaf and garlic to the meat. 
  • Bring to the boil. Set the heat to low. Simmer the beef for two to two and a half hours or until fork-tender.

Prepare the vegetables

  • While the beef cooks, peel the sweet potatoes and cut into wedges.
  • Trim the broccoli and cut into florets.
  • Melt two tablespoons of butter in the frying pan. 
  • Spread the sweet potato wedges on the hot butter in a single layer and sprinkle with half a teaspoon of salt. Cook, stirring occasionally, until browned in spots and cooked through. Set aside.
  • Boil about four cups of water in a small pan. Add the remaining teaspoon of salt. Dump in the broccoli florets and cook for two minutes. Scoop out and plunge in a bowl of icy water. Leave to cool for a few minutes. Drain and set aside.

Make the gravy

  • Heat two tablespoons of butter in a pan. Add the flour, all at once, and stir briskly to remove lumps. Cook for six to seven minutes over medium heat to make a dark roux.
  • Pour in two cups of broth slowly stirring as you pour. Season with salt and pepper. Cook until thickened. If too thick, add the remaining half cup of broth and continue cooking until bubbly. 
  • Stir the demi-glace into the gravy. Taste. Add more salt and pepper, if needed.

Assemble the dish

  • Cut the beef brisket into half inch slices and lay on the middle of a serving plate. Arrange the sweet potatoes on one side and the broccoli on the other side. Drizzle gravy over the meat. Serve the rest of the gravy on the side.