My mother often made pot roasts, and the aroma wafting through the house made our mouths water. Through the years, I've tried different variations, but this is a favorite.-Lenore Rein, Kelliher, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Add broth. Pour vinegar over roast. Sprinkle with garlic, basil and thyme. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning roast occasionally. Add water if needed. Spoon off fat., Add vegetables to pan. Sprinkle with salt and pepper. Cover and simmer for 35-45 minutes or until vegetables and meat are tender. Remove meat and vegetables to a serving platter and keep warm. , For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 cups drippings. Return drippings to pan. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.
Nutrition Facts : Calories 258 calories, Fat 7g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 235mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
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