Old-Fashioned Beef Pot Roast | "Stand by Your Pan" TikToker Hannah Dasher

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.