Donna's Favorite Recipes



Old Fashioned Pot Roast
5 to 6 servings
458 calories ... 56 gr protein ... 17 gr fat ... 15 gr carbs ... 714 mg sodium

3 lbs boneless rump roast
1 Tbsp all purpose flour
1 tsp salt
1/2 tsp black pepper
2 Tbsp oil
1 Tbsp brown sugar
2 bay leaves, crushed
2 onions, sliced
2 carrots, sliced
1/2 can beef broth
1/2 cup red wine
1 apple, peeled, sliced

Pan juices, about 1 and 1/2 cups
1/2 cup beef broth
1 Tbsp cornstarch
1/2 cup half and half

Combine flour, salt and pepper. Dredge pot roast in seasoned flour
In a large frying pan, brown pot roast in oil on all sides. Transfer roast to a deep dish casserole
Sprinkle roast with brown sugar and bay leaves. Add onions, carrots and celery

Add beef broth and red wine. Bring to a boil. Cover with lid

Cook meat in oven at 325 degrees for about 2 and 1/2 hours or until meat is tender. Check for doneness

Add apple slices to meat in the last 30 minutes of cooking

For the sauce, strain pan juices and add beef broth to the sauce pan
Mix cornstarch with alittle water
Bring pan juices and broth to a boil. Add cornstarch mixture. Cook, stirring constantly, until thickened

Slice meat
Serve with the sauce spooned over

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