Pot Roast with Vegetable Gravy
Serve with: Baked potatoes. Comforting and easy to prepare, this roast simmers away by itself, leaving you free to sit back and relax.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 357 |
| pro | 37 g |
| total fat | 17 g |
| sat. fat | 5 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 85 mg |
| sodium | 419 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 27% |
| vit A | 48% |
| vit C | 15% |
| folate | 13% |
-
1 cross rib pot roast (4 lb/2 kg)
1/3 cup (75 mL) all-purpose flour
2 tbsp (25 mL) vegetable oil
2 each onions, carrots and stalks celery, chopped
2 cloves garlic, minced
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each ground cloves and pepper
1 star anise (or 1/4 tsp/1 mL ground aniseed)
1 can (14 oz/398 mL) stewed tomatoes
1/2 cup (125 mL) each red wine and beef stock
Preparation:
Dredge roast in flour, reserving excess flour. In Dutch oven, heat oil over medium-high heat; brown roast all over. Remove to plate.
Add onions, carrots, celery, garlic, ginger, salt, cloves, pepper and star anise to pan; cook over medium heat, stirring often, until softened, 5 minutes. Sprinkle with reserved flour; cook, stirring for 1 minute.
Add tomatoes, wine and beef stock; bring to boil. Return roast and any juices to pan; cover and cook in 325°F (160°C) oven, turning roast twice, for 3 to 3-1/4 hours or until tender.
Slice roast and arrange on platter. Skim fat from pan juices and discard star anise; serve with roast.
Additional Information
-
Tip: To dredge, roll roast in flour to coat all over; shake off excess. For smaller cuts, lay pieces in flour, press to coat, turn and press again; shake off excess.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »