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Pot Roast and Gravy

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  • Prep 20 min
  • Total 2 hr 35 min
  • Ingredients 12
  • Servings 6
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Looking for a classic dinner? Enjoy this beef pot roast made with vegetables - a delightful meal.
Updated Sep 29, 2010
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Ingredients

  • 2 tablespoons oil
  • 1 (3 to 4-lb.) beef chuck arm, blade or 7- bone pot roast
  • 1/2 teaspoon pepper
  • 4 medium onions, quartered
  • 4 stalks celery, cut into pieces
  • 1 bay leaf
  • 2 teaspoons beef-flavor instant bouillon or 2 beef-flavor bouillon cubes
  • 1 1/2 cups boiling water
  • 6 medium potatoes, halved
  • 6 medium carrots, cut into pieces
  • 1/4 cup cold water
  • 3 tablespoons all-purpose flour

Steps

  • 1
    Heat oven to 325°F. In 5-quart Dutch oven or roasting pan, heat oil over medium-high heat until hot. Add beef roast; cook about 5 minutes on each side or until browned. If desired, drain off excess fat.
  • 2
    Sprinkle pepper on both sides of beef. Add 1 of the onions, 1 of the stalks of celery and bay leaf to beef. Dissolve bouillon in boiling water; reserve 3/4 cup. Pour remaining 3/4 cup bouillon around beef. Bring to a boil. Cover.
  • 3
    Bake at 325°F. for 1 hour. Add remaining vegetables; cover and bake an additional 1 to 1 1/4 hours or until beef and vegetables are tender.
  • 4
    To prepare gravy, place beef and vegetables on warm platter; cover loosely to keep warm. Measure drippings from Dutch oven. If desired, skim off fat. Add reserved 3/4 cup bouillon to drippings to make 3 cups; return to Dutch oven.
  • 5
    In small jar with tight-fitting lid, combine cold water and flour; shake well. Gradually stir flour mixture into drippings. Cook over medium heat until mixture boils and thickens, stirring constantly. If desired, add salt to taste. Serve gravy with beef and vegetables.

Tips from the Pillsbury Kitchens

  • tip 1
    Pot roast is traditionally prepared with an inexpensive, slightly tougher cut of meat. The slow braising tenderizes the meat and creates an economical dinner. The braised vegetables and pan-dripping gravy turn pot roast into comfort food.
  • tip 2
    Brown the beef well before braising. Browning helps caramelize the surface of the meat to enhance flavor.
  • tip 3
    A pot roast in the oven is the perfect reason to invite friends for an old-fashioned dinner. Serve the roast and gravy with garlic-buttermilk mashed potatoes, pickled beets and a vegetable relish tray. Finish the meal with apple pie and everyone will fell like they're back in grandma's kitchen.

Nutrition Information

510 Calories, 14g Total Fat, 48g Protein, 49g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
510
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
4g
20%
Cholesterol
130mg
43%
Sodium
440mg
18%
Total Carbohydrate
49g
16%
Dietary Fiber
7g
28%
Sugars
10g
Protein
48g
% Daily Value*:
Vitamin A
410%
410%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
40%
40%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Vegetable; 5 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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