Serves: 6
Total Calories: 195
1. Heat oven to 325°F. In 5-quart Dutch oven or roasting pan, heat oil over medium-high heat. Add roast cook 5 minutes on each side or until browned. Drain and discard drippings, if desired. Sprinkle pepper on both sides of roast.
2. Add 1 of the onions, 1 of the celery stalks and bay leaf to roast. Dissolve bouillon cubes in boiling water reserve 3/4 cup. Pour remaining 3/4 cup of bouillon around roast. Bring to a boil. Cover bake at 325°F. for 1 hour.
3. Add remaining vegetables cover and bake an additional 1 to 1 1/4 hours or until roast and vegetables are tender.
4. To prepare gravy, place roast and vegetables on warm platter cover loosely to keep warm. Measure drippings from Dutch oven. Skim off fat. Add reserved 3/4 cup bouillon to drippings to make 3 cups return to Dutch oven.
5. In small jar with tight-fitting lid, combine cold water and flour shake well to blend. Gradually stir into drippings. Cook over medium heat until mixture boils and thickens, stirring constantly. Add salt to taste. Serve with roast and vegetables.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 510 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 4 g 20% * Cholesterol: 130 mg 43% * Sodium: 440 mg 18% * Total Carbohydrate: 49 g 16% * Dietary Fiber: 7 g 28% * Sugars: 10 g * Protein: 48 g * Vitamin A: 410% * Vitamin C: 35% * Calcium: 8% * Iron: 40% * Dietary Exchanges: 2 1/2 Starch, 2 Vegetable, 5 Lean Meat or 2 1/2 Carbohydrate, 2 Vegetable, 5 Lean Meat
This Pot Roast and Gravy recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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