Felix's Pot Roast
December 12, 2012
Categories: Comfort Food, Dinner, Main Dish, Beef, Roast Beef, Beef Chuck, Vegetables, North American, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Fall/Autumn, Father's Day, Game/Sports Day, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Wine, Make it from scratch more
"Everybody has a pot roast, this one is mine."
- Serving Size: 1 (713.3 g)
- Calories 743.5
- Total Fat - 41.4 g
- Saturated Fat - 16.6 g
- Cholesterol - 206.4 mg
- Sodium - 640.2 mg
- Total Carbohydrate - 41.2 g
- Dietary Fiber - 6 g
- Sugars - 9.1 g
- Protein - 49.3 g
- Calcium - 117.1 mg
- Iron - 6.2 mg
- Vitamin C - 26 mg
- Thiamin - 0.4 mg
Preheat oven to 325F; coat a large roasting pan with cooking spray.
Place roast in prepared pan; pour Worcestershire sauce over, then sprinkle with seasonings.
Arrange vegetables around edges and slightly over top of roast.
Combine liquids and garlic; pour over top.
Cover and roast for 4 hours, checking once an hour to see if more water is needed.
Remove roast to a serving platter and cover to keep warm.
Remove vegetables to a serving bowl and cover to keep warm.
Place roasting pan with juices on stove over medium-high heat.
Slowly stir in cornstarch mixture; continue heating, stirring frequently, until gravy thickens.
Serve roast and vegetables with gravy to pass.
Tips & Variations
No special items needed.