Pot Roast and Gravy

"Just like Mom's. This roast is warm and comforting on a cold day. I usually make beef pot pie with the leftovers."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
6hrs 30mins
Ingredients:
13
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Set pot roast in roasting pan, sprinkle liberally with salt and pepper.
  • Add 2 cups water, beef bouillon, and bay leaf; cover and cook in 250 degree oven for 5 to 6 hours.
  • About an hour before supper, add vegetables and turn up oven to 325 degrees and continue baking until vegetables are fork tender.
  • Remove meat and vegetables from roaster and pour pan juices into saucepan to make gravy.
  • While stirring constantly over medium heat, add enough cornstarch, dissolved in cold water, to pan juices to make desired consistency.
  • Season with salt, pepper, and Kitchen Bouquet.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I think this gravy is excellant. I sometimes have problems with gravy but this was easy.
     
Advertisement

RECIPE SUBMITTED BY

I was born in Newfoundland, Canada. I grew up watching my grandmother bake bread and knit. <br>I now live in a friendly little town on the coast of North Carolina. I love to bake, especially bread and desserts. I also love to knit, especially socks, just like my grandmother. I am the co-owner of a yarn shop in our little town. When I'm not working in the shop I am usually at home in the kitchen!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes