OLD-FASHIONED POT ROAST WITH GRAVY

Old-Fashioned Pot Roast with Gravy image

"We raise beef and have a large garden, so I try to find new ways to use these ingredients to make nutritious meals," relates Joan Airey from Rivers, Manitoba. Simmered in a brown gravy flecked with veggies, this roast is fork tender when sliced.

Provided by Taste of Home

Categories Dinner

Time 8h15m

Yield 12-14 servings.

Number Of Ingredients 13

Ingredients

1 beef rump roast or bottom round roast (3-1/2 to 4 pounds)
1 tablespoon vegetable oil
1 teaspoon pepper
2 medium carrots, grated
1 medium onion, thinly sliced
2 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/4 cup red wine or beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon each dried basil, marjoram, oregano and thyme
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with a sliced beef.

Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 211mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.