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Old-Fashioned Pot Roast with Gravy

Total Time

Prep: 10 min. Cook: 8 hours 5 min.


12-14 servings

"We raise beef and have a large garden, so I try to find new ways to use these ingredients to make nutritious meals," relates Joan Airey from Rivers, Manitoba. Simmered in a brown gravy flecked with veggies, this roast is fork tender when sliced.


  • 1 beef rump roast or bottom round roast (3-1/2 to 4 pounds)
  • 1 tablespoon vegetable oil
  • 1 teaspoon pepper
  • 2 medium carrots, grated
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup red wine or beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon each dried basil, marjoram, oregano and thyme
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water


  1. Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
  2. Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with a sliced beef.

Nutrition Facts

4 ounce-weight: 176 calories, 6g fat (2g saturated fat), 68mg cholesterol, 211mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 23g protein.

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