Old-fashioned Pot Roast and Gravy
This tender, juicy pot roast and homemade gravy recipe is just like the one grandma use to make. Add noodles for an easy dinner idea that's sure to earn praises from your family.
Recipe from Family Circle
1 tablespoon vegetable oil
1 piece bottom-round pot roast (about 3 pounds)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large onion, peeled and cut into 8 pieces
2 cups beef broth
1 8 ounce can tomato sauce
3 tablespoons all-purpose flour
1/2 pound broad egg noodles, cooked following package directions
Prepared red cabbage (optional)
Add 1-1/2 cups of the beef broth and the tomato sauce. Bring to a boil. Lower heat to medium-low and simmer, covered, for 2 hours, 30 minutes, turning every 1/2 hour.
Remove roast from pot and allow to rest 10 minutes in a warm place. Reserve cooking liquid. Whisk together the remaining 1/2 cup of the broth and the flour. Add to the liquid in the pot and bring to a simmer. Simmer for a few minutes until thickened. Strain and reserve.
Slice pot roast and serve with gravy, cooked egg noodles and prepared red cabbage.
Per Serving: cal. (kcal) 595, Fat, total (g) 27, chol. (mg) 153, sat. fat (g) 9, carb. (g) 42, fiber (g) 3, pro. (g) 44, sodium (mg) 687, Percent Daily Values are based on a 2,000 calorie diet