HOW TO MAKE GRAVY FOR POT ROAST RECIPES

Name: Stovetop Pot Roast
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 10 servings.
Ingredients: 1 boneless beef chuck roast (3 to 4 pounds); 2 to 3 garlic cloves, sliced; 2 tablespoons olive oil; 1 large onion, cut into 1/2-inch slices; 3 celery ribs, cut into 1/2-inch slices; 2 medium turnips, peeled and cut into chunks; 4 cups water; 2 teaspoons beef bouillon granules; 4 medium potatoes, peeled and quartered; 1 pound carrots, cut into chunks; 1/2 pound fresh green beans, trimmed; 1/2 pound sliced fresh mushrooms; 3 tablespoons cornstarch; 1/4 cup cold water

STOVETOP POT ROAST RECIPE: HOW TO MAKE IT

Stovetop Pot Roast Recipe: How to Make It image

I make this hearty stovetop favorite at least twice a month- my husband, Jim, loves it! You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.

Provided by Taste of Home

Categories Dinner

Total Time 03 hours 30 minutes

Prep Time 15 minutes

Cook Time 03 hours 15 minutes

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
2 to 3 garlic cloves, sliced
2 tablespoons olive oil
1 large onion, cut into 1/2-inch slices
3 celery ribs, cut into 1/2-inch slices
2 medium turnips, peeled and cut into chunks
4 cups water
2 teaspoons beef bouillon granules
4 medium potatoes, peeled and quartered
1 pound carrots, cut into chunks
1/2 pound fresh green beans, trimmed
1/2 pound sliced fresh mushrooms
3 tablespoons cornstarch
1/4 cup cold water

Steps:

Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm., Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts : Calories 360 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 276mg sodium, CarbohydrateContent 24g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 30g protein.

BAVARIAN POT ROAST RECIPE: HOW TO MAKE IT

Bavarian Pot Roast Recipe: How to Make It image

Since all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson, Hamilton, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 03 hours 00 minutes

Prep Time 15 minutes

Cook Time 02 hours 45 minutes

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil
1 boneless beef chuck roast (3 pounds)
1-1/4 cups water
3/4 cup beer or beef broth
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
2 tablespoons sugar
1 tablespoon white vinegar
2 teaspoons salt
1 teaspoon ground cinnamon
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon ground ginger

Steps:

In a Dutch oven, heat oil. Brown roast on all sides. Meanwhile, combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, 2-1/2-3 hours., Remove meat and slice. Discard bay leaf. If desired, thicken pan juices for gravy.
Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.

Nutrition Facts : Calories 281 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 633mg sodium, CarbohydrateContent 5g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 27g protein.

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This slow-cooker roast beef and gravy is unbelievably easy. On busy days, I put this main dish in the crock and forget about it. My family likes it with mashed potatoes and fruit salad. —Abby Metzger, Larchwood, Iowa
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Reviews 3.9
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Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.

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Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender.
Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

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