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When the roast is done, transfer the meat and potatoes to a platter and tent with foil.
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Skim excess fat from the surface of the cooking liquid.
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If you want thicker gravy, bring the liquid to a simmer and stir in cornstarch slurry, cooking 1–2 minutes until glossy and slightly thickened.
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Taste and adjust seasoning with salt and pepper.
Step 6: Serve
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Slice or shred the pot roast into large, rustic pieces.
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Arrange potatoes on the side and spoon plenty of gravy and vegetables over the meat.
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Sprinkle with fresh parsley for color.
Serve with crusty bread, buttered green beans, or a simple salad for a complete, hearty meal. Leftovers reheat beautifully and the flavors deepen by the next day, making this pot roast an excellent make‑ahead dinner as well as a crowd‑pleasing centerpiece.
