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“This old-fashioned pot roast is the best, smooth gravy is a tempting topper for the tender, flavorful meat.”
2hrs 45mins

Ingredients Nutrition


  1. In a large skillet over medium-high heat, brown roast on all sides in oil. Transfer to a large roasting pan; add onion, carrots and celery.
  2. In a saucepan, bring water, broth and bay leaves to a boil. Pour over roast and vegetables.
  3. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once. Remove roast to a serving platter and keep warm.
  4. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves.
  5. In a saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually stir in pan juices; bring to a boil. Cook and stir for 2 minutes. Add lemon juice and hot pepper sauce;a mix well. Serve with the roast.

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