Serve with crusty bread or mashed potatoes to soak up the gravy.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove or in the oven.
Variations
Add parsnips or turnips for extra flavor.
Use a slow cooker: Sear meat, add ingredients to slow cooker, cook on low 6–8 hours.
For a thicker gravy, remove roast and vegetables, then simmer the liquid with 1–2 tbsp flour or cornstarch slurry.
