Dina'S Pot Roast
Ingredients
- 2 tablespoons olive oil ⓘ
- 1 3-4 lb 7 bone roast ⓘ
- 1 teaspoon dried thyme ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1/2 teaspoon salt ⓘ
- 2 1/2 cups chicken broth or to cover ⓘ
- 1 bay leaf ⓘ
- 2 cloves garlic, whole ⓘ
- 1 large onion, cut in 1 inch pieces ⓘ
- 4 large carrots, cut into 1 inch pieces ⓘ
- 3 medium russet potatoes, peeled and cut into 1 inch pieces ⓘ
- 1 tablespoon Wondra flour ⓘ
- 1/2 cup cold water ⓘ
Instructions
- Preheat the oven to 300 degrees. In a dutch oven, heat the olive oil over medium-high heat.
- Season roast with thyme, salt and pepper. Brown it on all sides in the hot oil.
- Add chicken broth, bay leaf, garlic and onion to the pot.
- Cook the roast for one hour. Add the carrots and potatoes and cook another 45 minutes to an hour or until tender.
- Remove the roast and vegetables to a serving platter and keep warm.
- Heat the pan juices on the stove top to a boil.
- In a small bowl, stir together the flour and cold water. Add this to the simmering juices while stirring to prevent lumps.
- Cook the gravy 2-3 minutes over medium high heat.
- Serve the gravy on the side of your Sunday roast and vegetables.
- If you still have her, call your mother and tell her that you love her.
Nutrition & Diet Analysis (per serving)
819
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).