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    You are in: Home / Recipes / Old Fashioned Pot Roast With Onion Gravy Recipe
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    Old Fashioned Pot Roast With Onion Gravy

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    Mitakola's Note:

    NOTES: 1. Best served with mashed potatoes. 2. This dish is best cooked a day ahead. Refrigerate and skim off congealed fat. Reheat in a 350F oven for 35 to 40 min.

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    Units: US | Metric


    1. 1
      Rinse meat under cold running water; pat dry with paper towels. Trim any visible fat, then dust meat with flour.
    2. 2
      In a large Dutch oven, over medium-high heat, heat 2 tablespoons oil. Add meat and cook
    3. 3
      until browned on underside, 5 to 7 minutes. Turn meat and cook until underside is browned, 5 to 6 minutes longer. Remove to a plate.
    4. 4
      Preheat oven to 325°F Add remaining oil to Dutch oven and stir in onions. Cook until onions begin to soften and color, 4 to 5 minutes. Add garlic and cook 1 minute longer add wine and cook down 4 to 5 minute Pour in tomato juice, stirring and scraping to pick up any bits from bottom. Season with thyme, papnka, and bay leaf. Add salt and pepper to taste.
    5. 5
      Return beef to pot and add enough water to cover all ingredients. Bring to a boil and skim any foam that comes to the surface. Cover tightly and cook in the oven until beef is fork-tender, 3 to 3 1/2 hours. Add carrots and potatoes to pot and cook until tender, 30 to 60 minute.
    6. 6
      Remove Dutch oven from the oven and remove cover. If liquid is too thin, remove the beef to a deep serving platter and reduce gravy to thicken slightly. Spoon gravy with onions and carrots around beef and garnish with parsley. Serve meat carved into ¼ inch slices.

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    Nutritional Facts for Old Fashioned Pot Roast With Onion Gravy

    Serving Size: 1 (379 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 528.3
    Calories from Fat 322
    Total Fat 35.7 g
    Saturated Fat 11.5 g
    Cholesterol 78.3 mg
    Sodium 351.9 mg
    Total Carbohydrate 23.2 g
    Dietary Fiber 4.2 g
    Sugars 9.9 g
    Protein 22.1 g

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