Best Pot Roast

Best Pot Roast
You can never have too many main course recipes, so give Best Pot Roast a try. One portion of this dish contains around 33g of protein, 24g of fat, and a total of 363 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 16. This recipe from Taste of Home requires water, canolan oil, flour, and salt and coarsely ground pepper. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes.

Instructions

1
In a large skillet over medium-high heat, brown roast in oil on all sides.
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Cooking OilCooking Oil
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Frying PanFrying Pan
2
Transfer to a large roasting pan; season with salt and pepper.
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Salt And PepperSalt And Pepper
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Roasting PanRoasting Pan
3
Add the onion, carrots and celery.
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CarrotCarrot
CeleryCelery
OnionOnion
4
In a large saucepan, bring the water, broth and bay leaves to a boil.
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Bay LeavesBay Leaves
BrothBroth
WaterWater
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5
Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once.
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VegetableVegetable
MeatMeat
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OvenOven
6
Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves.
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Bay LeavesBay Leaves
VegetableVegetable
GravyGravy
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7
In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce.
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Hot SauceHot Sauce
Lemon JuiceLemon Juice
ButterButter
All Purpose FlourAll Purpose Flour
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Frying PanFrying Pan
8
Serve with roast.
DifficultyExpert
Ready In2 hrs, 45 m.
Servings16
Health Score15
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