Light Pot Roast

"A tasty comfort meal provided by Better Homes and Gardens: Family Favorites Made Lighter. This recipe recommends that you use half the meat for the meal, and chill the rest for sandwiches."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by threeovens photo by threeovens
Ready In:
2hrs 20mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Trim fat from roast.
  • Spray a dutch oven with cooking spray and preheat to medium.
  • Brown roast on all sides.
  • Drain fat.
  • In a small bowl mix the 1/2 cup water, Worcestershire sauce, bouillon granules, and basil.
  • Pour over the meat and bring to a boil.
  • Reduce heat, cover and simmer 1 hour.
  • Add potatoes, carrots, celery, and onion to the dutch oven.
  • Cover and simmer for another 45 to 60 minutes or until meat and vegetables are tender.
  • Add more water if needed.
  • Remove meat and vegetables to a platter and keep warm.
  • Pour the pan juices into a metal bowl and place the metal bowl in ice water to solidify the fat.
  • Skim off the fat.
  • You need 1 cup of pan juices, so add water if necessary to make the full cup.
  • Whisk together the 1/4 cup water and flour until smooth.
  • Stir in the pan juices and return to the dutch oven.
  • Cook, stirring constantly, until thickened and bubbly.
  • Cook another minute and serve the gravy with the meat and veggies.

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Reviews

  1. This was a wonderful pot roast. I put the frozen beef roast into my crock pot with the vegetables, seasons and liquid, covered and let cook slowly all day. What a treat this was. It tasted amazing, an excellent comfort meal. The vegetables were perfectly cooked and the beef was moist, tender and tangy. Thanks for sharing :)
     
  2. Meat was very tender and tangy. Made it for my sister's family dinner (since she does not really cook) and they enjoyed it!
     
  3. Perfect pot roast. I made this in the pressure cooker straight from the freezer! I just added a little salt and pepper at the end. Thanks for posting.
     
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RECIPE SUBMITTED BY

<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>
 
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