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“This is a pot roast recipe from Taste of Home magazine.”
READY IN:
3hrs 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven, brown roast on all sides on medium high heat, drain.
  2. Combine the broth, tomato paste, mushrooms, onion, carrot, celery, garlic, Italian seasoning, salt, and pepper; pour over roast.
  3. Bring to a boil. Reduce heat; cover and simmer 3 to 3-1/4 hours or until tender.
  4. Remove roast; keep warm.
  5. Pour pan drippings and browned bits into a measuring cup. Skim fat; pour drippings into a saucepan.
  6. Combine the flour and water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes.
  7. Slice raost; serve with gravy.

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