Beef Pot Roast With Gravy Recipe

Name: Beef Pot Roast With Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 lb. round rump or chuck roast; 1/4 c. chopped beef suet; 1 onion, sliced; 2 to 3 tsp. salt; 3/4 tsp. pepper; 1/4 c. flour; 1 c. water; 5 Tbsp. beef fat; 5 Tbsp. flour; 3 c. liquid (meat stock, bouillon, water or milk); 1/2 tsp. salt; 1/4 tsp. pepper

Servings: persons

4 to 6 lb. round rump or chuck roast
1/4 c. chopped beef suet
1 onion, sliced
2 to 3 tsp. salt
3/4 tsp. pepper
1/4 c. flour
1 c. water
5 Tbsp. beef fat
5 Tbsp. flour
3 c. liquid (meat stock, bouillon, water or milk)
1/2 tsp. salt
1/4 tsp. pepper

1
Wipe beef with a clean damp cloth.
2
Heat the suet in a heavy, deep saucepan or kettle.
3
Add the onion and saute until golden. Rub salt, pepper and flour into the meat.
4
Brown it on all sides in the fat.
5
Lift meat and put a rack under it.
6
Add the water, cover tightly and simmer for about 3 hours.
7
Turn the meat occasionally.
8
If more gravy is desired, add more water.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 to 6 lb. round rump or chuck roast, 1/4 c. chopped beef suet, 1 onion, sliced, 2 to 3 tsp. salt, and more.

Yes, Beef Pot Roast With Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Pot Roast With Gravy

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