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Hannah Dasher is a singer and the host of the popular @hannahdamndasher TikTok cooking series "Stand by Your Pan." She's been called a brunette Dolly Parton and is inspired by country queens, such as Reba and Patsy Cline, but Hannah has a style of music—and cooking—that's all her own. "I'm not a chef," she says. "I grew up with a family of talented, opinionated cooks, and it's meat and potatoes kind of stuff...and shrimp and grits and macaroni and cheese, the good kind." Her repertoire of old-school comfort food includes this tender, rib-sticking pot roast in a thick, flavorful gravy.  

To serve, Hannah suggests removing the potatoes, mashing them with cream and butter and plating the meat and gravy on top. She also says to try serving the dish over grits for an "AMAZING" breakfast or anytime meal. 

Pro Tip from Hannah: She doesn't like to waste anything, so saves leftover steak and beef fat and renders it to use later. It keeps, covered, in the fridge for about one to two months. It comes in handy for all sorts of things, including making the gravy in this recipe. If you don't have rendered beef fat, you can also use bacon grease or regular oil. 

For a Tuscan twist on pot roast, try this recipe from Rach


For the Beef:
  • 3 to 4 medium Yukon Gold potatoes, quartered
  • ½ large sweet onion, thickly sliced
  • One 16-ounce bag baby carrots
  • One 2- to 3-pound well-marbled chuck roast
  • Salt and lots of pepper
  • Garlic pepper
  • Cayenne
  • 1/3 cup flour
  • 2 tablespoons neutral oil
For the Gravy:
  • 1 to 2 tablespoons rendered beef fat or bacon grease (see Tip)
  • ½ large onion, chopped
  • 2 to 3 cloves garlic, chopped
  • ¼ cup flour
  • 2 ½ cups beef stock, chilled
  • Heavy splash of dry red wine or beer
  • Salt and pepper
  • Garlic powder


Serves: 4


Preheat the oven to 275 to 300°F. 

For the beef, place the potatoes, onion and carrots around the edges of a large lidded roasting pan, arranging a few pieces of potato and onion in the center of the pan to form a bed for the roast after it's browned. 

In a large baking pan, season each side of roast with salt, pepper, garlic powder and cayenne. Liberally dust each side with the flour, then lightly shake off the excess and reserve the remaining flour for the gravy. 

Heat the oil in a large nonstick skillet over medium-high heat and brown the roast all over. Transfer to the roasting pan, reserving the skillet, and set aside. 

For the gravy, heat the beef fat or bacon grease in the reserved skillet over medium-low heat. Add the onion and garlic and saute until coated. Add the flour and stir constantly until it's incorporated into the fat (add a little more flour, if needed; it takes about ¼ cup to make the gravy). 

Whisk in the stock and a heavy splash of red wine or beer. Season to taste with salt (don't add too much if you used salted stock), pepper and garlic powder. Pour the gravy over the roast and veggies, cover with the lid and bake until the meat is fork-tender and the vegetables are cooked through, 3 to 4 hours.