Pot Roast and Gravy
- Ready In:
- 6hrs 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1360.77-1814.36 g beef roast (I use whatever's on sale)
- 473.18 ml water
- salt and pepper
- 1 bay leaf
- 4.92 ml beef bouillon
- 6 potatoes, peeled and cut in large pieces
- 6-8 carrots, peeled and cut in large pieces
- 2 onions, quartered
-
Gravy
- 44.37-59.16 ml cornstarch
- 118.29 ml water
- 2.46 ml salt
- 1.23 ml pepper
- 2.46-4.92 ml Kitchen Bouquet
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.
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RECIPE SUBMITTED BY
PCrocker
United States
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!