3 1/2 to 4 pound boneless beef bottom round or chuck pot roast
1 3/4 cups Swanson Beef Broth
3 tablespoons all purpose flour
Instructions
Put the roast in a shallow roasting pan. Bake at 350
for about 1 hour or until the meat is fork-tender,
basting frequently with some of the broth. Remove
the roast from the pan to a cutting board and let it
stand for 10 mins before slicing.
Stir 1 tablespoon of the drippings and flour in
the roasting pan; discard remaining drippings.
Gradually stir in the remaining broth. Cook and
stir until mixture boils and thickens. Thinly
slice the roast and arrange on a serving platter.
Pour the gravy into a gravy boat and serve with
the roast.
Originally Submitted
1/16/2011
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