Pot Roast With Vegetable Gravy Recipe

Name: Pot Roast With Vegetable Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. boned rump roast; 1/2 tsp. salt; 1/8 tsp. pepper; 1 Tbsp. oil; 1 c. chopped celery; 1/2 c. chopped onion; 1/2 c. diced carrots; 1 clove garlic, minced; 1 beef bouillon cube; 1 c. water; 1 (8 oz.) can tomato sauce; 1/2 tsp. oregano; 2 Tbsp. cornstarch; 1/2 c. water

Servings: persons

3 lb. boned rump roast
1/2 tsp. salt
1/8 tsp. pepper
1 Tbsp. oil
1 c. chopped celery
1/2 c. chopped onion
1/2 c. diced carrots
1 clove garlic, minced
1 beef bouillon cube
1 c. water
1 (8 oz.) can tomato sauce
1/2 tsp. oregano
2 Tbsp. cornstarch
1/2 c. water

1
Season meat with salt and pepper.
2
Brown well in hot oil in Dutch oven.
3
Remove meat and add celery, onion, carrots and garlic to oil.
4
Saute until tender (do not brown).
5
Add bouillon cube, 1 cup water, tomato sauce and oregano.
6
Bring to a boil.
7
Return meat to pot.
8
Cover.
9
Bake in 325u00b0 oven for 2 1/2 hours or until tender.
10
(May be cooked on top of stove, if covered tightly.) Remove meat and keep warm. Skim off excess fat.
11
Combine cornstarch and 1/2 cup water.
12
Bring to boil, boil 1 minute. Makes 6 to 8 servings.

165

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 14 ingredients. The key ingredients include: 3 lb. boned rump roast, 1/2 tsp. salt, 1/8 tsp. pepper, 1 Tbsp. oil, and more.

Yes, Pot Roast With Vegetable 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.

Pot Roast With Vegetable Gravy

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