Vegetable & Gravy Pot Roast
photo by Lori Mama
- Ready In:
- 4hrs 15mins
- Ingredients:
- 13
- Yields:
-
1 Pot Roast
- Serves:
- 6
ingredients
- 1587.57 g beef roast (chuck, round, or shoulder)
- 29.58 ml olive oil
- 44.37 ml Worcestershire sauce
- 4.92 ml dried basil, crushed
- 118.29 ml beef stock
- 4 garlic cloves, minced
- 118.29 ml dry red wine
- 907.18 g baby potatoes, half peeled
- 4 carrots, peeled and chopped
- 2 onions, wedges
- 59.14 ml flour
- 2.46 ml sugar
- 4.92-9.85 ml salt and pepper, to taste
directions
- Preheat oven at 325 degrees. (or medium high heat stove).
- Trim fat from meat and sprinkle basil, sugar, salt, and pepper on roast.
- Brown all sides in olive oil in a 4-6 quart dutch oven.
- Add garlic and onions to bottom of pan.
- Mix beef stock, red wine, Worcestershire and pour over roast.
- Bring to boil, reduce heat and let simmer.
- Bake covered for 3 ½ hours.
- Add potatoes and carrots. Place roast on top of vegetables.
- Return to boil, reduce heat and let simmer.
- Bake covered another 30 minutes or more until tender.
- Transfer meat and vegetables to platter, reserve juices.
- Gravy: combine ½ cup water and flour into pot roast juices on medium heat until thickened, season to taste and serve over roast and vegetables.
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