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Pot roast with gravy
8
Points®
Total Time
3 hr 30 min
Prep
20 min
Cook
3 hr 10 min
Serves
8
Difficulty
Moderate
This is comfort food at its finest and is perfect to serve on a chilly night or for a dinner party. Pot roast is a classic Jewish beef dish made and served for many different holidays. Though it's often served with a gravy made from pan-drippings, we used puréed roasted vegetables, such as onions and carrots, to create a vibrant, healthier sauce. Serve the meat and gravy with roasted potatoes or egg noodles to soak up all of the rich sauce. Leftovers also make for incredible sandwiches throughout the week. Instead of firing up the oven, you can also cook the meat on top of the stove over low heat.
Ingredients
Paprika
1½ Tbsp, sweet-variety
Dark brown sugar
1 Tbsp
Table salt
1½ tsp
Black pepper
1 tsp, freshly ground
Uncooked lean and trimmed beef brisket
3 pound(s), washed and patted dry
Olive oil cooking spray
3 spray(s)
Onion
2½ pound(s), sliced
Carrots
3 small, sliced
Bay leaf
2 leaf/leaves
Water
¼ cup(s)