Sunday Supper Pot Roast and Gravy Recipe

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Make this in your crockpot, or a Dutch oven. Serve with fresh bread and a mixed green salad.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $1.15 view details
  • 4 lb. chuck roast
  • gravy:
  • 1 envelope Lipton's Beefy Onion dry soup mix
  • 1 can mushroom soup
  • 1 cup beef broth
  • 1 tbs. Worcestershire
  • 1/8 tsp. pepper
  • 3 cloves garlic, chopped
  • optional: 1/2 cup white or red wine
  • veggies:
  • 6-8 new potatoes, washed, cut in half
  • 3 carrots, peeled, cut in 1 inch chunks
  • 2 celery stalks, cut in 1 inch chunks
  • garnish: chopped parsley

Directions

  1. Heat oven to 350 F
  2. Put roast into a Dutch oven or crockpot.
  3. Mix gravy ingredients together, pour on roast.
  4. Coven and cook 2 1/2 hours, adding the veggies the last hour.
  5. Remove and let roast rest 10 minutes. Salt to taste.
  6. Serve topped with the gravy and parsley.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 672g
Recipe makes 6 servings
Calories 850  
Calories from Fat 322 38%
Total Fat 35.71g 45%
Saturated Fat 12.43g 50%
Trans Fat 0.0g  
Cholesterol 204mg 68%
Sodium 744mg 31%
Potassium 2428mg 69%
Total Carbs 47.35g 13%
Dietary Fiber 5.3g 18%
Sugars 4.95g 3%
Protein 81.96g 131%
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