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Pot Roast and Gravy

Looking for a hearty beef and vegetable dinner? Then try this tender and succulent pot roast that's baked to perfection.

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Prep Time 20 min
Total Time 2 hr 35 min
Servings 6

Ingredients

2: tablespoons oil

1: (3 to 4-lb.) beef chuck arm, blade or 7- bone pot roast

1/2: teaspoon pepper

4: medium onions, quartered

4: stalks celery, cut into pieces

1: bay leaf

2: teaspoons beef-flavor instant bouillon or 2 beef-flavor bouillon cubes

1 1/2: cups boiling water

6: medium potatoes, halved

6: medium carrots, cut into pieces

1/4: cup cold water

3: tablespoons all-purpose flour

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Directions

1 Heat oven to 325°F. In 5-quart Dutch oven or roasting pan, heat oil over medium-high heat until hot. Add beef roast; cook about 5 minutes on each side or until browned. If desired, drain off excess fat.
2 Sprinkle pepper on both sides of beef. Add 1 of the onions, 1 of the stalks of celery and bay leaf to beef. Dissolve bouillon in boiling water; reserve 3/4 cup. Pour remaining 3/4 cup bouillon around beef. Bring to a boil. Cover.
3 Bake at 325°F. for 1 hour. Add remaining vegetables; cover and bake an additional 1 to 1 1/4 hours or until beef and vegetables are tender.
4 To prepare gravy, place beef and vegetables on warm platter; cover loosely to keep warm. Measure drippings from Dutch oven. If desired, skim off fat. Add reserved 3/4 cup bouillon to drippings to make 3 cups; return to Dutch oven.
5 In small jar with tight-fitting lid, combine cold water and flour; shake well. Gradually stir flour mixture into drippings. Cook over medium heat until mixture boils and thickens, stirring constantly. If desired, add salt to taste. Serve gravy with beef and vegetables.

EXPERT TIPS

Expert Tips

Pot roast is traditionally prepared with an inexpensive, slightly tougher cut of meat. The slow braising tenderizes the meat and creates an economical dinner. The braised vegetables and pan-dripping gravy turn pot roast into comfort food.

Brown the beef well before braising. Browning helps caramelize the surface of the meat to enhance flavor.

A pot roast in the oven is the perfect reason to invite friends for an old-fashioned dinner. Serve the roast and gravy with garlic-buttermilk mashed potatoes, pickled beets and a vegetable relish tray. Finish the meal with apple pie and everyone will fell like they're back in grandma's kitchen.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving

Calories: 510
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 4g, 4% ),
Cholesterol: 130mg; 130%;
Sodium: 440mg; 440%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 7g 7% Sugars 10g 10% ),
Protein: 48g; 48%

% Daily Value*:

Vitamin A: 410%;
Vitamin C: 35%;
Calcium: 8%;
Iron: 40%;

Exchanges:

2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Vegetable; 5 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 8/11/2011 2:28:22 AM REPORT ABUSE JamiePie said:

Rating:

Absolutely perfect! I have top chefs to compete with and my boyfriend and his brother both said it was the best pot roast they ever had. I substituted corn flour for regular due to an allergy and left out the bay leaf and cooked in a crock pot, still turned out tasty and tender as could be.

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