Old-Fashioned Pot Roast And Gravy

By smleonard

Ingredients

• 1 tbsp. vegetable oil
• 1 piece bottom-round pot roast (about 3 lb.)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 large onion, peeled and cut into 8 pieces
• 2 c. beef broth
• 1 can (8 oz.) tomato sauce
• 3 tbsp. all-purpose flour
• 1/2 lb. broad egg noodles, cooked following package direction
• prepared red cabbage (optional)

Details

Servings 4

Preparation

Step 1

Heat oil in a large heavy-bottomed 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. 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. 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. Reserve half of the pot roast and half of the gravy. Slice remaining half of the pot roast and serve with gravy, cooked egg noodles and prepared red cabbage.