POT ROAST WITH GRAVY
My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.
Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.
TRADITIONAL AMERICAN POT ROAST WITH GRAVY
I've been making this pot roast once every two weeks for ten years. To say it's a family favorite is an understatement. Serving suggestion: You will have a lot of gravy. Consider serving with mashed potatoes.
Provided by John Rundle @JohnRundle
Categories Beef
Number Of Ingredients 12
Steps:
- Add the cooking oil to a lidded, large, heavy pot or 5 qt dutch oven and heat it almost to the smoking point.
- Roll the roast in the seasoned flour, coating all sides.
- Fry the pot roast in the pot, turning occasionally until brown on all sides. On the last side, put in the chopped onion and saute alongside the roast. When the color on the onions start to turn, proceed to the next step.
- Add the beef stock, peppercorns, cloves, bay leaf, garlic powder and salt. Make sure the liquid in the pot is at least halfway up the sides of the roast. If it isn't, add water until it is.
- Cover and heat until you reach a low rolling boil and then simmer on medium low 1 1/2 hours, flipping the roast halfway through. Don't let the liquid get much below one quarter of the way up the roast. If it does, add water. Ideally, when the cooking time is complete the liquid will not be more than 1/4 of the way up the roast.
- Remove the roast from the pot, leaving the liquid. As the roast rests, make the gravy.
- FOR THE GRAVY: Put the cornstarch into a small measuring cup and add COLD water, as cold as you can get it, just enough to make a slurry. Water that isn't quite cold will make lumpy gravy. Stir until creamy.
- Whisk the cornstarch slurry into the liquid slowly and then simmer uncovered 3-5 minutes or until the cornstarch taste goes away and the drippings thicken into gravy.
- Slice the roast and serve with the gravy.
ROAST WITH GRAVY
Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!
Provided by Laura Tanner-Humphreys
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
- Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
- Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
- Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g
EASY CROCK POT ROAST WITH GRAVY
Make and share this Easy Crock Pot Roast With Gravy recipe from Food.com.
Provided by Shea1099
Categories High Protein
Time 9h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In your slow cooker, mix the two cans of cream of mushroom soup and one envelop of dry onion soup mix. Season the chuck roast with salt (go easy since the soups have a lot of sodium in them already), pepper and garlic powder, and add to slow cooker.
- Cook the pot roast on low for 9 - 10 hours, until the meat is tender and falling apart.
- Serve with mashed potatoes and side of veggies, or a crisp salad.
Nutrition Facts : Calories 642.3, Fat 29.1, SaturatedFat 11.3, Cholesterol 224.5, Sodium 2554.9, Carbohydrate 20.7, Fiber 1.1, Sugar 2.8, Protein 75.4
TRADITIONAL ROAST BEEF WITH GRAVY
Make and share this Traditional Roast Beef With Gravy recipe from Food.com.
Provided by evelynathens
Categories Roast Beef
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Rub outside of meat with pepper, salt and garlic.
- Place on a rack in a baking dish; pour 1/3 cup water into bottom of baking dish.
- Roast beef, allowing 25 minutes per pound for medium rare, a little longer for well done.
- Cover loosely with foil.
- Stand for 15 minutes before carving.
- To prepare gravy: drain off all except 1 tblsp of fat from the baking dish.
- Place dish over a low heat.
- Add flour and stir well to incorporate all the bits and pieces in the dish.
- Cook, stirring constantly, over medium heat until well-browned, taking care not to burn.
- Combine wine, stock and tomato paste.
- Gradually stir into flour mixture.
- Heat, stirring constantly, until gravy boils and thickens.
- Cook for about 3 minutes.
- Season to taste.
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