Pot Roast with Vegetable Gravy
Pot Roast With Vegetable Gravy is an impressive dinner. Made with 3 lb. boned rump roast, 1/2 tsp. salt, 1/8 tsp. pepper, 1 tbsp. oil and 1 c. chopped celery, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Season meat with salt and pepper.
Brown well in hot oil in Dutch oven.
Remove meat and add celery, onion, carrots and garlic to oil.
Saute until tender (do not brown).
Add bouillon cube, 1 cup water, tomato sauce and oregano.
Bring to a boil.
Return meat to pot.
Cover.
Bake in 325Β° oven for 2 1/2 hours or until tender.
(May be cooked on top of stove, if covered tightly.) Remove meat and keep warm. Skim off excess fat.
Combine cornstarch and 1/2 cup water.
Bring to boil, boil 1 minute. Makes 6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment