Pot Roast with Vegetables Gravy
Gently cooking this flavorful cut of beef in the oven results in wonderfully tender meat. Brussels sprouts, mushrooms, carrots and onions are easy additions that contribute comforting flavors.
- 40 min.
- 2 hrs. 45 min.
- Preheat oven to 350°F. Trim fat from meat. Sprinkle beef generously with salt and pepper. In a 4- to 5-quart Dutch oven, brown beef on all sides in 2 tablespoons hot oil over medium heat. Carefully drain fat from pan; discard.
- Add tomato paste to pan and cook for 1 minute, stirring constantly. Add broth, chopped onion, chopped carrots, and celery. Roast, covered, in the oven for 2 hours. Place pan on a stovetop burner; transfer beef to a platter. Remove vegetables with a slotted spoon and discard.
- To make gravy, in a small bowl, stir together flour and remaining 2 tablespoons oil. Stir mixture into remaining liquid in pan and bring to boiling, stirring constantly. Add beef, mushrooms, Brussels sprouts, baby carrots, red onion and thyme. Roast, covered, for 45 to 60 minutes more or until meat and vegetables are tender, spooning gravy over meat and vegetables occasionally.
- Using a slotted spoon, transfer beef and vegetables to a serving platter. Garnish with additional fresh thyme. Spoon gravy into a serving container and serve alongside meat and vegetables.
NUTRITION FACTS PER SERVING: 374 calories, 17 g fat, 5 g saturated fat, 1 g trans fat, 126 mg cholesterol, 926 mg sodium, 18 g carbohydrates, 5 g fiber, 7 g sugar, 39 g protein.
Daily Values: 173% vitamin A, 45% vitamin C, 79% calcium, 5% iron.