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    You are in: Home / Recipes / Pot Roast in Tipsy Gravy Recipe
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    Pot Roast in Tipsy Gravy

    Pot Roast in Tipsy Gravy. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 25 mins

    25 mins

    3 hrs

    Mareesme's Note:

    The addition of coffee and a tad whiskey makes an incredibly rich and beefy gravy for this pot roast. The roast is slow-cooked in the oven until fork tender. Serve with hot, buttered noodles or traditional mashed potatoes and a veggie/salad of your choice. (Note: I have also tweaked this when in the mood by adding a few cloves of garlic when sauteeing the onion and halved mushrooms to the dutch oven while baking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F.
    2. 2
      On a large plate or platter, stir together flour, salt, and pepper. Dip the beef roast into the seasoned flour, discarding any excess.
    3. 3
      Heat the oil in a large, heavy ovenproof skillet or dutch oven over medium heat until hot. Add the roast and brown on all sides, about 5 minutes a side. Remove the roast from the skillet and set aside.
    4. 4
      Add onions to the drippings in the skillet and saute over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast.
    5. 5
      Cover and place the skillet in the oven. Bake for 3 to 3-1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.
    6. 6
      To prepare the gravy, place the skillet over medium heat, skim off any excess fat and add water, if necessary, to equal about 2-1/2 cups liquid. Sprinkle the instant flour over the gravy in the skillet and cook about 5 minutes, stirring until smooth and thickened. Stir in the butter and whiskey, if desired, and season with salt and pepper.
    7. 7
      Return the roast to the skillet to warm in the gravy, then serve with plenty of hot, buttered wide egg noodles or mashed potatoes.

    Ratings & Reviews:

    • on January 04, 2009

      55

      NO knife needed here! I well seasoned the chuck roast and then coated with searing flour. Browned on all sides. Added raw sliced mushrooms, carrots along with the onions. Placed the veggies and 3 cloves of garlic into a crock pot topped with the browned beef. Sprinkled the thyme and bay on top. Poured 1 cup coffee and 1 cup water over all. I used 1/2 the liquids because the crock method doesn`t require as much. And the veggies gave off much of their own juices. Cooked on low for 7 hours resulting in a very tender no knife needed piece of meat! I did add the whiskey which gave off more an aroma then flavor. Nice! I served with Roasted Garlic Mashed Potatoes and Cauliflower Thanks! Made for the http://www.recipezaar.com/bb/viewtopic.zsp?t=288536&postdays=0&postorder=asc&start=0 Comfort Cafe

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pot Roast in Tipsy Gravy

    Serving Size: 1 (522 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1403.6
     
    Calories from Fat 975
    69%
    Total Fat 108.4 g
    166%
    Saturated Fat 41.3 g
    206%
    Cholesterol 328.2 mg
    109%
    Sodium 605.7 mg
    25%
    Total Carbohydrate 16.1 g
    5%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.6 g
    6%
    Protein 85.6 g
    171%

    The following items or measurements are not included:

    instant flour

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