Roast, Rice, and Gravy

This Roast, Rice, and Gravy recipe is based on a friend’s beloved family recipe that consists of tender, braised meat over rice with a simple, savory gravy you will absolutely love for years to come.

This Roast, Rice, and Gravy is a simple, southern staple that one of my dear friends, Courtney Kerr, grew up on and always makes for her family. If you follow @Kerrently on Instagram, you’ve likely seen her make this “Roastriceandgravy” — all one word just as Courtney called it when she was a little girl — dish on her stories! I’ve seen her make it over the years and knew it was time to add my spin onto the classic to make it even better for Courtney’s family and all of yours!

I’ve given her grandmother and mom’s recipe a few tweaks in my own kitchen by adding red wine, a bouquet of fresh herbs, and garlic to infuse the broth, but still kept this dish true to its roots with lots of black pepper still, just as Courtney likes it. Simple yet comforting and delicious.  

Ingredients:

• Boneless Chuck Roast
• Salt
• Freshly Ground Black Pepper
• All-Purpose Flour
• Extra Virgin Olive Oil
• Dry Red Wine
• Beef Broth
• Thyme
• Rosemary
• Bay Leaves
• Head of Garlic
• All-Purpose Flour
• Prepared White Rice
• Salted Butter

Recipe Step-by-Step:

Step One: Prepare the Roast

Pat the chuck roast dry with paper towels. Season both sides with salt and pepper, rubbing it in to adhere. Sprinkle the flour over the roast and rub to evenly coat all sides. 

Step Two: Brown the Roast

Heat the olive oil in a 3.5-quart braiser or Dutch oven over medium-high heat. Add the roast and sear undisturbed until golden brown, about 4 minutes per side. Flip and brown the other side for another 3 to 4 minutes. Remove the roast from the pan and discard excess fat. Return the roast to the pan. 

Step Three: begin to Braise the Roast

Reduce the heat to medium and pour in the red wine, scraping up any browned bits from the bottom of the pan. Add the beef broth—just enough so the liquid reaches at least halfway up the sides of the roast. Tie the rosemary and thyme together with kitchen twine to create an herb bouquet, then submerge it in the liquid. Add the bay leaves and the whole head of garlic.

Step Four: Roast until Tender

Bring the mixture to a steady simmer—not boiling, but a gentle, consistent simmer over medium-low heat. Cover and cook until the roast is fall-apart tender, about 3.5 to 4 hours. Check the roast every hour, adding more broth if needed to keep it at least halfway submerged. Once the roast is tender, transfer it to a sheet pan and set aside. 

Step Five: start the Gravy

Place a fine-mesh sieve over a large bowl and strain the cooking liquid, discarding the herbs and garlic. Return the strained liquid to the pot over medium heat. 

Step Six: Thicken the Gravy

In a small bowl, whisk together ¼ cup beef broth and 3 tablespoons flour until a thin paste forms. While whisking, slowly pour the slurry into the pot, stirring continuously. Simmer, whisking frequently, until the gravy thickens, about 5 to 8 minutes. Taste and adjust seasoning with salt and black pepper as needed. Reduce heat to low, cover, and keep warm. 

Step Seven: Shred the Roast

Using two forks, shred the roast into large chunks, discarding any fatty or tough pieces. 

Step Eight: Serve and Enjoy

Add the butter to the warm, prepared rice and fluff with a fork. Spoon rice into shallow bowls, top with shredded roast, and ladle a generous amount of gravy over the top. Finish with freshly cracked black pepper and fresh thyme, if desired. 

Recipe FAQ:

I hope my spin on Courtney’s beloved family recipe will be loved by your family for years to come as well! Comment below once you try it!

For More Recipes:

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Roast, Rice, and Gravy

Total: 4 hours hrs 15 minutes mins

Servings: 8

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Ingredients 

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For the Roast:

• ▢ 3-3.5 lb. Boneless Chuck Roast
• ▢ 2 teaspoon kosher salt
• ▢ 2 teaspoon freshly ground black pepper
• ▢ 2 tablespoons all-purpose flour
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 1 cup dry red wine
• ▢ 2 cups of Beef broth plus more as needed
• ▢ 8 sprigs thyme
• ▢ 2 sprigs rosemary
• ▢ 2 bay leaves
• ▢ 1 whole head of garlic with the top sliced off to expose the cloves

For the Gravy:

• ▢ ¼ cup beef broth
• ▢ 3 tablespoons all-purpose flour
• ▢ Freshly ground black pepper to taste
• ▢ Kosher salt to taste

For Serving:

• ▢ 2 cups prepared white rice
• ▢ 2 tablespoons salted butter
• ▢ Freshly ground black pepper
• ▢ Fresh thyme or parsley leaves optional for serving

Instructions 

Prepare the Roast:

• Pat the chuck roast dry with paper towels. Season both sides with salt and pepper, rubbing it in to adhere. Sprinkle the flour over the roast and rub to evenly coat all sides.
• Heat the olive oil in a 3.5-quart braiser or Dutch oven over medium-high heat. Add the roast and sear undisturbed until golden brown, about 4 minutes per side. Flip and brown the other side for another 3 to 4 minutes. Remove the roast from the pan and discard excess fat. Return the roast to the pan.

Braise the Roast:

• Reduce the heat to medium and pour in the red wine, scraping up any browned bits from the bottom of the pan.
• Add the beef broth—just enough so the liquid reaches at least halfway up the sides of the roast. The amount needed will vary depending on the size of your pot. For a 3.5-quart braiser, 2 cups of broth is typically needed.
• Tie the rosemary and thyme together with kitchen twine to create an herb bouquet, then submerge it in the liquid. Add the bay leaves and the whole head of garlic. Bring the mixture to a steady simmer—not boiling, but a gentle, consistent simmer over medium-low heat.
• Cover and cook until the roast is fall-apart tender, about 3.5 to 4 hours. Check the roast every hour, adding more broth if needed to keep it at least halfway submerged. I typically don’t need to add more, but it depends on how quickly your liquid reduces.

Make the Gravy:

• Once the roast is tender, transfer it to a sheet pan and set aside.
• Place a fine-mesh sieve over a large bowl and strain the cooking liquid, discarding the herbs and garlic. Return the strained liquid to the pot over medium heat.
• In a small bowl, whisk together ¼ cup beef broth and 3 tablespoons flour until a thin paste forms. This will thicken your gravy.
• While whisking, slowly pour the slurry into the pot, stirring continuously. Simmer, whisking frequently, until the gravy thickens, about 5 to 8 minutes. Taste and adjust seasoning with salt and pepper as needed. Reduce heat to low, cover, and keep warm.

Shred the Roast:

• Using two forks, shred the roast into large chunks, discarding any fatty or tough pieces.

Assemble the Dish:

• Add the butter to the warm, prepared rice and fluff with a fork.
• Spoon rice into shallow bowls, top with shredded roast, and ladle generously gravy over the top. Finish with freshly cracked black pepper and fresh thyme or parsley, if desired.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 8

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Photography by Eat Love Eats.