- 10 mins
- 315 mins
Ingredients
- 1 tablespoon vegetable oil
- 1 piece bottom-round pot roast (about 3 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large onion, peeled and cut into 8 pieces
- 2 cups beef broth
- 1 8 ounce can tomato sauce
- 3 tablespoons all-purpose flour
- 1/2 pound broad egg noodles, cooked following package directions
- Prepared red cabbage (optional)
Preparation
Step 1
pot over medium-high heat. Season roast with salt and pepper. Add roast and onion to pot and brown meat on all sides, about 15 minutes total.
2. Add 1-1/2 cups of the beef broth and the tomato sauce. Bring to a boil. Lower heat to medium-low and simmer, covered, for 2 hours, 30 minutes, turning every 1/2 hour.
3. Remove roast from pot and allow to rest 10 minutes in a warm place. Reserve cooking liquid. Whisk together the remaining 1/2 cup of the broth and the flour. Add to the liquid in the pot and bring to a simmer. Simmer for a few minutes until thickened. Strain and reserve.
4. Slice pot roast and serve with gravy, cooked egg noodles and prepared red cabbage.
Nutrition Facts
Servings Per Recipe 4
Amount Per Serving
Calories 595
Protein(gm)44
Carbohydrate(gm)42
Fat, total(gm)27
Cholesterol(mg)153
Saturated fat(gm)9
Dietary Fiber, total(gm)3
Sodium(mg)687
Percent Daily Values are based on a 2,000 calorie diet