1 Review

I made this for Sunday dinner last night and it was great. I did have to sub a few items, as I didn''t have parsnips, cloves or pearl onions. I brown the meat which I seasoned with garlic, salt and pepper, in about 2 tab. olive oil, on stove top. Then added the broth, and a large onion cut into wedges. Then covered it and placed it in a 350 degree oven and cooked about 1 1/2 hours, started later in the day then expected, so increased temp. I then added baby carrots and quartered potatoes, and cooked another hour 15 minutes. I then removed the meat and veggies, added a little water(mixed with some flour, salt and pepper) to the juices to make a gravy. Served with corn and it was an awesome dinner. Thanks Jackie for posting. Made for PRMR.

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diner524 October 13, 2008
Sheila's Savory Pot Roast and Vegetables With Gravy