Pot Roast with hidden veggie gravy
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 618.7
- Total Fat: 24.6 g
- Cholesterol: 54.8 mg
- Sodium: 1,663.0 mg
- Total Carbs: 69.8 g
- Dietary Fiber: 11.0 g
- Protein: 33.6 g
View full nutritional breakdown of Pot Roast with hidden veggie gravy calories by ingredient
Introduction
With 4 people in our home on strict diets and three of them hating veggies I had to find ways to hide them. I make this in an electric pressure cooker and it is always amazingly tender and super fast. But its just as easy in a slow cooker or the oven. I hope this helps! With 4 people in our home on strict diets and three of them hating veggies I had to find ways to hide them. I make this in an electric pressure cooker and it is always amazingly tender and super fast. But its just as easy in a slow cooker or the oven. I hope this helps!Number of Servings: 9
Ingredients
27 oz Beef chuck, arm pot roast
Water
2 1/4 cups Mashed Potatoes
4.5 cup slices Carrots
9 cup (1" pieces) Cauliflower, frozen, cooked
9 small pieces of corn on the cob
6 cup Beef Gravy or cornstarch to thicken cooking stock to make gravy
3 tbsp Garlic powder
3 tbsp Onion powder
5 cubes beef bullion cube
3 Tbsp Butter or margarine
3 tbsp. Kraft Real Mayo
Salt optional
Black Pepper optional
Tips
If your gravy doesn't taste meaty enough or you feel the color is to light you can add a small package of brown gravy mix to give it abit more meaty flavor and darken it some or you can add a cube of beef bullion.
Directions
Roast
Combine meat water and seasonings in cooking vessel of your choice and cook until tender and to done your liking. If cooking in an over you may want to use a little meat tenderizer to help your roast turn out tender.
Gravy
Once the roast is done transfer the cooking liquids to a good sized pan. Add your carrots and 1/2 cauliflower to your meat broth and boil until veggies are soft. Using a strainer over a bowl so you don't loose your meat broth strain the veggies out and dump them in either a bowl or a blender. If your using a blender just keep pulsing it until your veggies are the consistency of baby food, if they seem sticky add a bit of your broth. If using a mixer beat the veggies on high until paste like then mix in broth a little at a time until you have a baby food consistency. Once you have the baby food thickness return your veggie puree and your broth minus a 1/4 cup to the pan and bring to a gentle boil. If your gravy is to think use the reserved broth mixed with a teaspoon or two of corn starch to thicken it. If the gravy seems to thick use the reserved brother to thin it, if that isn't enough add a bit of water. Just be careful when adding liquids as it is easy to get it to thin.
Mashed Potatoes
In another pan start your potatoes cooking, once they are nearly done add the rest of your cauliflower the them. When potatoes are done (easily poked with or break apart when poked with a fork) drain your water and return potatoes and cauliflower to pan or mixing bowl. Add butter, mayo and salt pepper and garlic to taste, usually about a tsp of garlic does it for us. Mix potatoes and cauliflower with a hand or stand mixer until smooth and creamy, if your potatoes are gummy try adding a splash of milk until you get the consistency you want.
Serving Size: This feeds our family of 9 with ease. Everyone gets 3 oz of meat 1/2 cup of potatoes 1 ear of corn and a dinner roll.
Combine meat water and seasonings in cooking vessel of your choice and cook until tender and to done your liking. If cooking in an over you may want to use a little meat tenderizer to help your roast turn out tender.
Gravy
Once the roast is done transfer the cooking liquids to a good sized pan. Add your carrots and 1/2 cauliflower to your meat broth and boil until veggies are soft. Using a strainer over a bowl so you don't loose your meat broth strain the veggies out and dump them in either a bowl or a blender. If your using a blender just keep pulsing it until your veggies are the consistency of baby food, if they seem sticky add a bit of your broth. If using a mixer beat the veggies on high until paste like then mix in broth a little at a time until you have a baby food consistency. Once you have the baby food thickness return your veggie puree and your broth minus a 1/4 cup to the pan and bring to a gentle boil. If your gravy is to think use the reserved broth mixed with a teaspoon or two of corn starch to thicken it. If the gravy seems to thick use the reserved brother to thin it, if that isn't enough add a bit of water. Just be careful when adding liquids as it is easy to get it to thin.
Mashed Potatoes
In another pan start your potatoes cooking, once they are nearly done add the rest of your cauliflower the them. When potatoes are done (easily poked with or break apart when poked with a fork) drain your water and return potatoes and cauliflower to pan or mixing bowl. Add butter, mayo and salt pepper and garlic to taste, usually about a tsp of garlic does it for us. Mix potatoes and cauliflower with a hand or stand mixer until smooth and creamy, if your potatoes are gummy try adding a splash of milk until you get the consistency you want.
Serving Size: This feeds our family of 9 with ease. Everyone gets 3 oz of meat 1/2 cup of potatoes 1 ear of corn and a dinner roll.