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Old-Fashioned Pot Roast and Gravy Recipe

   
 

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     Old-Fashioned Pot Roast and Gravy

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
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 can (8 ounces) tomato sauce
3 tablespoons all-purpose flour
1/2 pound broad egg noodles, cooked following package directions
 
Prepared red cabbage (optional)

Instructions
Heat oil in a large heavy-bottomed pot over medium-high heat. Season roast with salt and pepper. Add roast and onion to pot and brown meat on all sides, about 15 minutes total.
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.


Originally Submitted
11/14/2010





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