Old Fashioned Pot Roast With Gravy Recipes

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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

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.

OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY



Old Fashioned Sunday Pot Roast With Vegetables and Brown Gravy image

this is one of those meals that can be started on Saturday night...and just before church on Sunday, put in oven andoh my, the wonderful smells when you find your home filled with mouth-watering aromas....

Provided by grandma2969

Categories     Roast Beef

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 17

3 lbs boneless beef rump roast
3 large garlic cloves, peeled, cut in thirds
2 tablespoons vegetable oil
1 cup celery, corasely chopped
1 cup onion, coarsely chopped
3 large carrots, peeled, halved
4 cups beef stock
2 bay leaves
1/2 green bell pepper
1 tablespoon ketchup
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 small potatoes, peeled, quartered
1/4 cup butter, softened
1/4 cup flour
1/8 teaspoon hot pepper sauce

Steps:

  • preheat the oven to 325*.
  • make 9 deep incisions in the meat and insert the garlic pieces.
  • Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
  • transfer the meat to a plate.
  • add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
  • add the stock, bay leaves green pepper and ketchup.
  • return the meat to the pan, cover and bring to a boil.
  • transfer to the oven and bake for 2 hours covered.
  • set the meat aside and stir in the thyme, salt and pepper.
  • at this point, the meat can be stored in the refrigerator until the next day.
  • place the potatoes on the bottom of the pan and arrange the meat on top.
  • re-cover, and bake 45 minutes or until the meat and potatoes are tender.
  • in a small bowl, mash the butter and flour together to form a smooth paste is formed.
  • transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
  • discard the bell pepper, bay leaves and celery.
  • bring the pan juices to a boil over high heat.
  • then whisk in the butter mixture by tablespoonfuls.
  • cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
  • add hot pepper sauce to taste.].
  • pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.

OLD FASHIONED POT ROAST AND GRAVY



Old Fashioned Pot Roast and Gravy image

This is one of my slow cooker stand by's I make this at least 3 times a month. My sweetie loves gravy and this recipie is loved by every man I ever cooked it for. If you have a man that you want to impress, fix this for him. Because it is cooked in the slowcooker, it always comes out fork tender, and supper is ready when you...

Provided by Jane Whittaker

Categories     Roasts

Time 8h20m

Number Of Ingredients 14

3 lb any type beef roast, chuck, london broil, antyhing that is on sale
1 Tbsp vegtable oil
2 sprig(s) celery tops, chopped
1 can(s) beer, any kind cook likes
1/2 small bag baby carrots ( if you love cooked carrots, use the whole bag)
10 oz bag frozen pearl onions.
14 oz can beef broth
1/2 tsp each salt and pepper, or to taste
2 medium bay leaves
1/2 tsp dried parsley
gravy;
1/2 c cold water
3/4 c cornstarch
1 tsp gravy master optional

Steps:

  • 1. Brown the roast in vegtable oil, turning to brown on all sides.
  • 2. Put a disposable crock pot liner in your cooker.
  • 3. Put your veggies, celery tops, beef broth,and seasonings in.
  • 4. Put browned meat on top of veggies.
  • 5. In the pan that you browned the roast in, pour 1/2 can of beer, bring to boil to deglaze all those lovely crunchies. That's where all the love is.
  • 6. Pour the beer mixture over the meat, the other half of the can either give to the nearest man,or the cook can have it!
  • 7. Cover and cook on low for 8 hours.
  • 8. When you are just about ready to eat, remove the meat and veggies, put on a platter and cover to keep warm.
  • 9. Pour the juices from the slow cooker into a fry pan, makes it easier to boil the gravy, and use a spatula instead of a spoon.
  • 10. Combine all the gravy ingredients in a bowl.
  • 11. Bring the cooking juices to a gentle boil, add your gravy ingredients a little at a time, stirring constantly until thickened.

3 HOUR OLD FASHIONED OVEN POT ROAST



3 Hour Old Fashioned Oven Pot Roast image

Make and share this 3 Hour Old Fashioned Oven Pot Roast recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 (3 -5 lb) bottom round beef roast
salt
pepper
2 tablespoons cajun seasoning (or seasoning of your choice)
4 medium carrots, cut in 2 inch lenths
2 large onions, quartered
8 medium fresh mushrooms, whole
12 small new potatoes, scrubbed
1 1/4 cups water, divided (or beef broth)
3 tablespoons water, cold
1 tablespoon cornstarch

Steps:

  • Pre heat oven to 375F degrees.
  • Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
  • Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
  • Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
  • Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
  • Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.

OLD-FASHIONED POT ROAST



Old-Fashioned Pot Roast image

I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 10

1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter, divided
3 cups water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2-inch pieces

Steps:

  • Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.

SLOW COOKER ROAST BEEF IN ITS OWN GRAVY



Slow Cooker Roast Beef in its own Gravy image

This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, made posh by the slow cooker. After years of tweaking others' recipes, I think I found a good mix of high-quality pot roast while still being very quick and easy.

Provided by Heather Dunn

Categories     Main Dish Recipes     Roast Recipes

Time 8h30m

Yield 9

Number Of Ingredients 7

1 pound baby red potatoes, halved
1 (16 ounce) package baby carrots
1 yellow onion, quartered
1 (10 ounce) can condensed cream of celery soup
1 (1.5 ounce) package beef stew seasoning mix
1 (3 pound) beef chuck roast
1 (1 ounce) envelope onion soup mix (such as Lipton® Beefy Onion)

Steps:

  • Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
  • Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
  • Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
  • Cook on Low, 8 to 10 hours.
  • Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
  • Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
  • Slice roast and serve alongside vegetables and gravy.

Nutrition Facts : Calories 331.7 calories, Carbohydrate 20.9 g, Cholesterol 72.3 mg, Fat 18.3 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 7 g, Sodium 982.8 mg, Sugar 4 g

OLD FASHIONED BROWN GRAVY



Old Fashioned Brown Gravy image

Old-fashioned brown gravy. Made from meat drippings.

Provided by dlkg

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 20m

Yield 4

Number Of Ingredients 5

2 tablespoons pan drippings
2 tablespoons all-purpose flour
1 cup milk
1 cup water
salt and pepper to taste

Steps:

  • Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.

Nutrition Facts : Calories 60.5 calories, Carbohydrate 5.8 g, Cholesterol 13.1 mg, Fat 1.6 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 30 mg, Sugar 2.9 g

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