Best Vegetable Gravy Pot Roast Recipes

POT ROAST AND VEGETABLE GRAVY

Steps:

• Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inches of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
• Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours.
• Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
• Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.
• Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.
• Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2 pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2 ounce ovals. When brown, place on paper towel to absorb excess oil.

VEGETABLE & GRAVY POT ROAST

Steps:

• Preheat oven at 325 degrees. (or medium high heat stove).
• Trim fat from meat and sprinkle basil, sugar, salt, and pepper on roast.
• Brown all sides in olive oil in a 4-6 quart dutch oven.
• Add garlic and onions to bottom of pan.
• Mix beef stock, red wine, Worcestershire and pour over roast.
• Bring to boil, reduce heat and let simmer.
• Bake covered for 3 ½ hours.
• Add potatoes and carrots. Place roast on top of vegetables.
• Return to boil, reduce heat and let simmer.
• Bake covered another 30 minutes or more until tender.
• Transfer meat and vegetables to platter, reserve juices.
• Gravy: combine ½ cup water and flour into pot roast juices on medium heat until thickened, season to taste and serve over roast and vegetables.