Beef Pot Roast Recipe
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Simmer or bake this budget-friendly cut of beef and nutritious root vegetables. Then make flavorful gravy with the pan juices for a hearty one pan, one dish meal.
Ingredients
- one 1-1/2 to 2-pound beef chuck pot roast
- 1 teaspoon lemon-pepper seasoning or 1/2 teaspoon cracked black pepper
- 1 tablespoon cooking oil
- 1/2 cup water
- 1/4 cup tomato juice
- 1/4 cup dry white wine, beef broth, or water
- 1 teaspoon instant beef bouillon granules
- 1/2 teaspoon dried thyme, crushed
- 4 medium carrots, cut into 1-1/2-inch pieces
- 2 medium potatoes, peeled and quartered
- 1 medium onion, cut into wedges
- 1/3 cup cold water
- 3 tablespoons all-purpose flour
- Trim separable fat from roast. Rub 1 side with lemon-pepper seasoning. In a Dutch oven brown roast on all sides in hot oil. Drain off fat.
- Combine the 1/2 cup water; tomato juice; wine, beef broth, or water; bouillon granules; and thyme. Pour around roast in Dutch oven. Bring to boiling; reduce heat. Cover and simmer 1 hour. (Or, bake, covered, in a 325 degree F oven 1 hour.)
- Add carrots, potatoes, and onion to meat. Cover; simmer or bake 45 to 60 minutes more or until tender, adding additional water, if necessary. Use a slotted spoon to remove meat and vegetables; keep warm.
- For gravy, pour pan juices into a large measuring cup. Skim off fat; discard. If necessary, add water to pan juices to equal 1-1/4 cups. Return liquid to Dutch oven. Combine cold water and flour. Stir into juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve with meat and vegetables. Makes 4 to 6 servings.
- Calories 432, Total Fat 19 g, Saturated Fat 7 g, Cholesterol 105 mg, Sodium 587 mg, Carbohydrate 28 g, Protein 34 g.
- Percent Daily Values are based on a 2,000 calorie diet
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