Vegetable & Gravy Pot Roast

Recipe by Chef #1388279
READY IN: 4hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven at 325 degrees. (or medium high heat stove).
  • Trim fat from meat and sprinkle basil, sugar, salt, and pepper on roast.
  • Brown all sides in olive oil in a 4-6 quart dutch oven.
  • Add garlic and onions to bottom of pan.
  • Mix beef stock, red wine, Worcestershire and pour over roast.
  • Bring to boil, reduce heat and let simmer.
  • Bake covered for 3 ½ hours.
  • Add potatoes and carrots. Place roast on top of vegetables.
  • Return to boil, reduce heat and let simmer.
  • Bake covered another 30 minutes or more until tender.
  • Transfer meat and vegetables to platter, reserve juices.
  • Gravy: combine ½ cup water and flour into pot roast juices on medium heat until thickened, season to taste and serve over roast and vegetables.
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