Pot Roast with Gingersnap Gravy

pot roast with gingersnap gravy


prep time: 20 minutes
cook time: 2 hours
ready in: 2 hours 20 minutes

makes: 8 servings, 8 ounces each

ingredients

  • 3 lb beef bottom round or rump roast
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 Tablespoon vegetable oil
  • 1 cup water
  • 1 medium onion, sliced into wedges
  • 2 stalks celery, sliced into 1-inch pieces
  • 2 large carrots, sliced into 1/2" rounds
  • 2 medium potatoes, peeled and quartered
  • 2 cups green beans (fresh, frozen or canned, drained)
  • 1 bay leaf
  • 6 whole cloves
  • 3 gingersnap cookies

steps

  1. Trim fat from roast and season with salt and pepper. In a Dutch oven, heat oil over medium heat and brown meat on all sides. Add water and bring to boiling, then reduce heat and simmer for 1 hour.
  2. Add onion, celery, carrots, potatoes, beans, bay leaf and cloves. Cover and simmer for an additional 1 hour until meat is tender.
  3. Remove meat and vegetables from pan and keep warm. Discard bay leaf and cloves. Strain pan juices and, if necessary, add water to make 2 cups.
  4. Crumble gingersnap cookies into liquid, cook and stir until thickened to make gravy. Slice meat and serve with vegetables and gravy.

crock pot directions

  1. Trim fat from roast and season with salt and pepper. In a large skillet, heat oil over medium heat and brown meat on all sides.
  2. Place vegetables in bottom of crock pot and place meat on top.
  3. Add water, bay leaf and cloves. Cover, cook on low heat for 8-10 hours.
  4. Prepare gravy as above, using a saucepan.

per serving: 300 calories, 10g total fat, 3g saturated fat, 100mg cholesterol, 270g sodium, 12g carbohydrates, 2g dietary fiber, 39g protein

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.