Pot Roast And Gravy Recipe

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Pillsbury Kitchens Updated Sep 29, 2010

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Looking for a classic dinner? Enjoy this beef pot roast made with vegetables - a delightful meal.

Pot Roast and Gravy

3.5 (5) 1 Questions

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• Prep Time 20 min
• Total 2 hr 35 min
• Ingredients 12
• Servings 6

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SHOP RECIPE

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

Instructions

• Step 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.
• Step 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.
• Step 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.
• Step 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.
• Step 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.

Nutrition

Less Nutrition More Nutrition 510 Calories 14g Total Fat 48g Protein 49g Total Carbohydrate 10g Sugars

Nutrition Facts

Serving Size: 1 serving

Calories 510 Calories from Fat 130 Total Fat 14g 22% Saturated Fat 4g 20% Cholesterol 130mg 43% Sodium 440mg 18% Total Carbohydrate 49g 16% Dietary Fiber 7g 28% Sugars 10g Protein 48g

% Daily Value*:

Vitamin A 410% 410% Vitamin C 35% 35% Calcium 8% 8% Iron 40% 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.

Recipe Tips

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