Pot Roast With Vegetables And Gravy Recipe
Servings: 12
Ingredients
- 3 to 4 pound pot roast
- 1 (10 1/2 ounce.) can condensed beef broth or possibly water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed rosemary
- 4 sm. carrots, halved lengthwise
- 2 med. Irish potatoes, quartered
- 8 sm. whole white onions
- Minced parsley
- 1/4 c. water
- 1/4 c. flour
Directions
- In large heavy pan, brown meat on all sides. (Use shortening, if necessary.) Add in broth cover; cook over low heat 2 hrs. Add in seasonings and vegetables except parsley. Cover; cook an additional 1 1/2 hrs or possibly till meat and vegetables are done. Remove meat and vegetables to heated platter; garnish with parsley.
- To thicken gravy, gradually blend water into flour. Slowly stir into gravy. Cook, stirring till thickened. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 12 servings | |
| Calories 352 | |
| Calories from Fat 173 | 49% |
| Total Fat 19.15g | 24% |
| Saturated Fat 7.53g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 431mg | 18% |
| Potassium 454mg | 13% |
| Total Carbs 12.25g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.92g | 2% |
| Protein 31.01g | 50% |
