Sunday Oven Pot Roast

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  • Makes: 6 servings
  • Prep: 30 mins
  • Roast: 2 hrs 5 mins 325°F

Sunday Oven Pot Roast

Directions

  1. Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.
  2. Roast, covered, for 1-1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.
  3. Using a slotted spoon, remove meat and vegetables to a serving platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1-1/2 cups. In a medium saucepan whisk together the cold water and the flour until well combined; add the 1-1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables.

From the Test Kitchen

Slow Cooker instructions:

Place vegetables in a 5- to 6-quart slow cooker. Trim fat from meat. Sprinkle with salt and pepper. Cut roast to fit, if necessary; place on top of vegetables. Omit cooking oil. Add beef broth to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-12 to 5-12 hours. Remove meat and vegetables from cooker; cover to keep warm. Using 1-12 cups of the cooking juices, prepare gravy as directed in Step 3. Season to taste with salt and pepper. Pass gravy.

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Nutrition Facts (Sunday Oven Pot Roast)

  • Per serving:
  • 419 kcal ,
  • 14 g fat
  • (4 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 112 mg chol. ,
  • 584 mg sodium ,
  • 29 g carb. ,
  • 4 g fiber ,
  • 5 g sugar ,
  • 43 g pro.

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