Pot Roast with Gravy

Pot Roast with Gravy

  By Jason    

December 28, 2016

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Pot Roast just like when your Mom made it for you... So damn good! I knew when my Mom was making pot roast, you could smell it down the street at your friends house!

  • Prep: 20 mins
  • Cook: 5 hrs 30 mins
  • 20 mins

    5 hrs 30 mins

    5 hrs 50 mins

Directions

Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the roast with salt and black pepper and coat with a dusting of flour. Brown the meat on all sides in the hot oil, and transfer to a plate.

Add the onions and garlic to the pot and let cook for a couple mins until onions are translucent.

Put the roast back in the pot add the Beef Stock, Bay Leaf and Pickling Spice cover with the lid and put burner on lowest simmer.

Let it simmer with lid on for 4-5 hours until tender.

Remove roast from pot and let sit on cutting board covered with tin foil for 30 mins. Slice meat into 1/4 - 1/2 inch slices. Set aside.

Gravy:

Remove bay leaf and pickling spice from pot and slowly whisk in the cornstarch on low heat until mixture thickens. Add salt and pepper to taste.

Add the slices of meat back into the pot and let simmer for 20 mins.

Serve it over Mashed Potatoes with a side of your favorite veggie!

Ingredients

Eye of the Round Roast - 3LB

Salt & Pepper

Flour 1/4 cup

Beef Stock 18 oz

Onion 1/2 - Chopped

Garlic Cloves 3 - Rough chopped

Vegetable Oil 3 Tbsp

Bay Leaf 1

Pickling Spice 2 Tbsp - Wrapped in a coffee filter tied with a cooking string

Corn Starch 1/8 cup with 1/2 cup water stirred so there is no lumps

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