Traditional American Pot Roast with Gravy | Just A Pinch Recipes
Add the cooking oil to a lidded, large, heavy pot or 5 qt dutch oven and heat it almost to the smoking point. Roll the roast in the seasoned flour, coating all sides. Fry the...
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Cooking tools:
- Dutch oven
- Pot
- Stove
- Tongs
- Flour dredging bowl
- Measuring cup
- Spoon
- Cutting board
- Chef's knife
- Whisk
- Serving platter
- Carving knife
- Ladle
- Measuring spoon
Ingredients
- 3-4 pound(s) pot roast (either bottom round or chuck)
- 28 ounce(s) beef stock
- 1 medium onion, chopped (yellow or a small vidalia)
- 12 peppercorns, whole black
- 3 cloves
- 1 bay leaf
- 1 tablespoon(s) garlic powder
- 1 teaspoon(s) salt
- 4 tablespoon(s) flour, seasoned with salt and pepper
- 1/2 cup(s) cooking oil
- ## GRAVY
- 3 tablespoon(s) (heaping) cornstarch
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