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My husband and I used to raise cattle, so I prepared a lot of beef. This old-fashioned pot roast is the best, smooth gravy is a tempting topper for the tender, flavorful meat. I like to serve it with crisp potato pancakes.
Nutritional Facts 1 serving (6 ounces) equals 344 calories, 21 g fat (8 g saturated fat), 118 mg cholesterol, 194 mg sodium, 3 g carbohydrate, trace fiber, 34 g protein.
Originally published as Savory Pot Roast in Taste of Home February/March 1999, p39
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Nov. 12, 2010 by debnbrian
My family doesn't rate too many recipes as excellent, but this one made it to that category.
Reviewed on Sep. 27, 2009 by cwbuff
Excellent gravy! - which is my main criterion for a pot roast recipe. This one's going into my "keeper" file. Chuck roast is about the only cut I use anymore as it still stays tender and doesn't dry out as all the other roasts seem to do these days.
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