Pot roast with all the fixings is not onlya comforting meal any day of the week, it is special enough toserve for Sunday supper. (Tip: Plan ahead and make enough tohave leftovers to make Mom’sBeef Pot Pie.)
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Mom’s Pot Roast withVegetables and Gravy
Pot Roast:1 (5-pound) beef roast (blade cut, chuck,etc.), fat trimmed
1 (4-ounce) jar prepared horseradish – divided use2 teaspoons kosher or sea salt (or totaste)Freshly ground black pepper to tasteGarlic powderOnion powder1 cup water2 teaspoons beef base or bouillon granules*Vegetables:8 to 10 medium potatoes, peeled and cutin half lengthwise1 pound carrots, pared and cut into 21/2-inch lengths (cut larger carrots in half lengthwise)1 large onion, peeled and quarteredGravy:1/4 cup butter1/4 cup all-purpose flour (use more flourif a thicker gravy is preferred)Water2 teaspoons beef base or bouillon granules*Kosher or sea salt and freshly groundblack pepper to taste
Makes 16 servings.
*Cook’s Tips: Taste the gravy and add morebeef base and seasonings, as desired. I prefer and use Redi-Basesoup bases available at www.redibase.com.
Nutritional Information Per Serving (1/16of recipe): 529.8 calories; 64% calories from fat; 37.3g totalfat; 106.9mg cholesterol; 389.7mg sodium; 955.9mg potassium;20.5g carbohydrates; 2.2g fiber; 2.3g sugar; 18.3g net carbs;27.3g protein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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