Pot Roast with Vegetable Gravy

Author: Canadian Living

Serve with: Baked potatoes. Comforting and easy to prepare, this roast simmers away by itself, leaving you free to sit back and relax.

  • Portion size 8 servings

Ingredients

  • 4 lbs cross rib pot roasts
  • 1/3 cup all purpose flour
  • 2 tablespoons vegetabIe oil
  • 2 onions
  • 2 carrots
  • 2 celery stalks
  • 2 cloves of garlic
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pepper
  • 1 star anise
  • 1 can stewed tomatoes
  • 1/2 cup red wine
  • 1/2 cup beef stock

Method

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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 419 mg
  • Protein 37 g
  • Calories 357.0
  • Total fat 17 g
  • Cholesterol 85 mg
  • Saturated fat 5 g
  • Total carbohydrate 13 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 48.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pot Roast with Vegetable Gravy

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