Pot Roast By Pamela Recipe

Name: Pot Roast By Pamela
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 to 5 lb. brisket (first cut); 1 to 1 1/2 c. onions; 1 Tbsp. Bovril or Gravy Master; 1 Tbsp. Worcestershire sauce; 1 Tbsp. Accent; garlic seasoning; bay leaf; flour (for thickening gravy); 1/2 c. tomato ketchup; pepper

Servings: persons

4 1/2 to 5 lb. brisket (first cut)
1 to 1 1/2 c. onions
1 Tbsp. Bovril or Gravy Master
1 Tbsp. Worcestershire sauce
1 Tbsp. Accent
garlic seasoning
bay leaf
flour (for thickening gravy)
1/2 c. tomato ketchup
pepper

1
Put onions in Dutch oven.
2
Cover with 1/2 cup water.
3
Lay meat on top; add all seasonings (hold flour until later).
4
Cover and cook on simmer for 3 to 4 hours.
5
Add more water, if needed.
6
Leave overnight in fridge; skim off fat and slice meat with the grain, removing any fat.
7
Return to pan.
8
Blend onions, flour and liquid in blender.
9
(Remember to discard bay leaves.)
10
Pour over meat; bring up to a boil for a few minutes.
11
Then simmer until heated through.

kcal

Calories

Carbs

Protein

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 1/2 to 5 lb. brisket (first cut), 1 to 1 1/2 c. onions, 1 Tbsp. Bovril or Gravy Master, 1 Tbsp. Worcestershire sauce, and more.

Yes, Pot Roast By Pamela 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.

Pot Roast By Pamela

How did you like this recipe?

Frequently Asked Questions