sherry's pot roast and gravy
(1 rating)
I'm not sure where I got this recipe. I have made it for over 30 years and it is a family favorite. If you like lots of gravy, this recipe has you covered. It is an easy recipe to make for company and can easily be adjusted to your tastes.
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(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
4 Hr
method
Stove Top
Ingredients For sherry's pot roast and gravy
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3-4 lbchuck roast
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3 Tbspvegetable oil
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1/4 call purpose flour
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1 lgonion
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4-5beef bouillon, cubes
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water to cover
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1/4-1/13 ccorn starch (depending on how much water used to cover roast)
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salt and pepper to taste
How To Make sherry's pot roast and gravy
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1Cut onion into large chunks.
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2Coat roast with flour.
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3Heat oil in large pan. Add roast and onion to oil. Brown roast on all sides.
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4Cover roast with water and add 4 bullion cubes. Simmer on low for 3-4 hours or longer.
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5Remove roast from pan. Taste liquid. If flavor tastes a little weak, crush 5th bullion cube and add to liquid. Make a slurry by placing corn starch in small bowl and dissolving in COLD water (corn starch will not dissolve in hot water). Bring liquid to a boil and add slurry a little at a time until disired thickness is achieved. Add salt and pepper to taste.
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6Cut meat into serving size pieces and place into serving dish.Pour gravy on top and serve. This gravy is excellent on mashed potatoes.
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Categories & Tags for Sherry's Pot Roast and Gravy:
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