Savory Rubbed Pot Roast And Gravy Recipes

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POT ROAST WITH GRAVY



Pot Roast with Gravy image

My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 10 servings.

Number Of Ingredients 14

1 beef rump roast or bottom round roast (5 pounds)
6 tablespoons balsamic vinegar, divided
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons canola oil
3 garlic cloves, minced
4 bay leaves
1 large onion, thinly sliced
3 teaspoons beef bouillon granules
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 to 5 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.

SAVORY POT ROAST WITH PAN GRAVY (OVEN OR CROCK POT)



Savory Pot Roast With Pan Gravy (Oven or Crock Pot) image

Very tender and flavorful meat dish, makes a wonderful gravy. A longtime family favorite. From my father.

Provided by BecR2400

Categories     Roast Beef

Time 3h

Yield 10 serving(s)

Number Of Ingredients 16

3 lbs bottom round beef roast (or rump)
1 pinch salt
1 pinch pepper
1 pinch nutmeg
2 tablespoons flour
1 tablespoon vegetable oil
4 large onions, sliced
1 garlic clove, crushed
2 cups hot beef bouillon (broth)
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon vinegar
1 teaspoon thyme
4 sprigs parsley, plus
2 celery tops, plus
1 bay leaf (tied together in bouquet)

Steps:

  • Dust beef with combination of seasonings and flour.
  • Heat oil in heavy oven-proof pan; brown meat, then remove.
  • Brown onions and garlic lightly in pan. Replace meat; add remaining ingredients.
  • Cover, bake in 350°F oven until meat is tender, about 2 1/2 hours.
  • (Note: May use a crock pot instead of the oven. Cook on low 10-12 hours, -or- on high 5-6 hours).
  • Discard bouquet. Serve with pan gravy.
  • Makes 10 servings (who are they kidding?).

Nutrition Facts : Calories 51.9, Fat 1.5, SaturatedFat 0.2, Cholesterol 0.1, Sodium 165.9, Carbohydrate 9, Fiber 1.2, Sugar 4.3, Protein 1.1

SAVORY POT ROAST



Savory Pot Roast image

"I LIKED IT when Grandma made pot roast because she'd let me help. I diced the onions, opened the can of tomatoes and measured out the horseradish. Handling that horseradish always made my eyes tear!"

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6-8 servings.

Number Of Ingredients 11

1 round-bone beef chuck roast (3 to 3-1/2 pounds)
1 tablespoon canola oil
2 large onions, diced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water, divided
2 tablespoons prepared horseradish
1 teaspoon browning sauce
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup all-purpose flour

Steps:

  • In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.

Nutrition Facts : Calories 263 calories, Fat 15g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

POT ROAST SLIDERS WITH GRAVY



Pot Roast Sliders with Gravy image

This recipe is my mom's specialty and she has handed this recipe and method down to each of her kids. It tastes like home to me and I make it for all the holidays in our house. I love how it fills my whole house with it's delicious aroma! Sometimes I open the door and walk outside for a minute just so I can come back in and smell it! I love the idea that one day I will be teaching my girls this recipe and they will be making it in their own homes.

Provided by Martina McBride

Categories     main-dish

Time 5h55m

Yield 24 sliders

Number Of Ingredients 13

One 4-pound chuck roast
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, minced
2 tablespoons vegetable oil
2 1/2 to 3 cups beef broth
1 medium sweet onion, sliced
1 green bell pepper, sliced
2 tablespoons all-purpose flour
1/3 cup mayonnaise, such as Duke's
3 tablespoons prepared horseradish
24 to 30 dill pickle slices (crinkle cut chips)
24 slider buns, halved, such as Martin's Potato Rolls

Steps:

  • For the pot roast and gravy: Bring the roast to room temperature, about 20 minutes.
  • Season the roast with the salt and pepper. Rub the entire roast with the garlic, tucking into the roast's nooks and crannies as you go.
  • Heat the oil in a large Dutch oven over medium-high heat. Brown the roast until golden brown all over, about 4 minutes on each side. Pour in the beef broth. Layer the onion and pepper slices on top of the roast and bring the liquid to a boil. Cover and reduce the heat to low. Cook until the meat is fork-tender, 4 to 5 hours. Discard the onions and peppers. Remove the cooked roast to a serving platter. Let cool, then shred with two forks.
  • Whisk the flour with 1/4 cup of warm water in a liquid measuring cup or small bowl until smooth. Heat the juices remaining in the pan over high heat until boiling. Slowly whisk in the flour mixture and cook over medium-high heat, whisking constantly, until thickened, about 5 minutes. Let cool slightly.
  • Add 1 cup of gravy to the shredded and cooled meat. Mix until it resembles pulled pork and all the meat is thinly coated with the gravy.
  • For the horseradish mayo: Combine the mayonnaise and horseradish in a small bowl and mix until combined.
  • For the sliders: Add an even layer of horseradish mayo on the bottom of the slider buns. Add a layer of the pot roast to the slider buns and then top with the dill pickles.
  • Reserve the remaining gravy and pot roast for another use.

SAVORY HERB PORK ROAST WITH GRAVY



Savory Herb Pork Roast with Gravy image

This savory pork roast will be the centerpiece of your Christmas or Easter dinner.

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield Makes 12 servings

Number Of Ingredients 8

2 1/2 teaspoons McCormick® Sage, Rubbed
1 1/2 teaspoons McCormick® Garlic Salt
1 teaspoon McCormick® Ginger, Ground
1/2 teaspoon McCormick® Black Pepper, Ground
1 boneless center-cut pork roast (about 3 pounds)
1 tablespoon oil
1 3/4 cups water
2 packages McCormick® Pork Gravy Mix

Steps:

  • 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
  • 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
  • 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.

ROAST WITH GRAVY



Roast with Gravy image

Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!

Provided by Laura Tanner-Humphreys

Categories     Main Dish Recipes     Roast Recipes

Time 2h45m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 (3 pound) beef sirloin tip roast
1 onion, chopped
4 cloves garlic, minced
2 cups brewed coffee
1 ½ cups water
2 cubes beef bouillon
6 basil leaves
1 tablespoon salt
1 teaspoon ground black pepper
½ cup all-purpose flour
½ cup water
salt to taste

Steps:

  • Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
  • Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
  • Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
  • Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g

CAMPBELL'S® SLOW COOKER SAVORY POT ROAST



Campbell's® Slow Cooker Savory Pot Roast image

This tender pot roast is braised to perfection in a mixture of Campbell's® Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots, and potatoes.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 8h10m

Yield 6

Number Of Ingredients 5

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix
6 small red potatoes, halved
6 medium carrots, cut into 2-inch pieces
1 (3 pound) boneless beef bottom round roast or chuck pot roast

Steps:

  • Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
  • Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

Nutrition Facts : Calories 683.4 calories, Carbohydrate 42 g, Cholesterol 147.1 mg, Fat 33.3 g, Fiber 6.8 g, Protein 50 g, SaturatedFat 12.5 g, Sodium 1356.9 mg, Sugar 6.4 g

SAVORY POT ROAST



Savory Pot Roast image

Think cooking chuck roast is a hassle? Think again. Fresh carrots, potatoes & tender meat simmer in tangy sauce for a dish that fits your meal plan.

Provided by My Food and Family

Categories     Beef

Time 2h20m

Yield 10 servings

Number Of Ingredients 6

1 boneless beef chuck eye roast (2-1/2 lb.)
3 lb. Yukon gold potatoes (about 12), quartered
6 carrots (3/4 lb.), peeled, cut into 1-inch lengths
1/3 cup A.1. Original Sauce
1 pkg. (0.9 oz.) dry onion-mushroom soup mix
1/3 cup water

Steps:

  • Heat oven to 350°F.
  • Place meat in shallow foil-lined pan; surround with vegetables.
  • Mix remaining ingredients until blended; spoon over meat and vegetables. Cover.
  • Bake 2 hours or until tender. Serve with vegetables and pan gravy.

Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g

SAVORY BEEF OR PORK ROAST RUB



Savory Beef or Pork Roast Rub image

This rub brings beef or pork to life, also great to use for the outdoor rotisserie :) --- the amounts are enough for one 3-4 pound roast

Provided by Kittencalrecipezazz

Categories     Savory

Time 5m

Yield 1/4 cup (enough for one roast)

Number Of Ingredients 6

1 tablespoon dried marjoram
1 tablespoon dried basil
1 tablespoon garlic powder
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano

Steps:

  • Combine all seasonings together in a bowl.
  • Rub over meat.
  • Cover meat and refrigerate for 24-48 hours.

Nutrition Facts : Calories 208.8, Fat 3, SaturatedFat 0.8, Sodium 25.8, Carbohydrate 46.2, Fiber 17.2, Sugar 8.9, Protein 9.4

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