Pot Roast and Gravy (Print Version)
# Ingredients:
→ Meat
01 -
3-4 pound beef or pork roast
02 -
1 Hillshire Farm fully cooked smoked sausage
→ Vegetables
03 -
2 large onions, halved
04 -
4 large carrots, quartered
→ Liquids
05 -
1 can beef broth
06 -
1 can beef consommé (or substitute with another can of beef broth)
→ Herbs & Seasonings
07 -
1 sprig fresh rosemary
08 -
2 tablespoons salt
→ For the Gravy
09 -
¼ cup all-purpose flour
10 -
1 cup cold water
→ Oils
11 -
2 tablespoons olive oil
# Instructions:
01 -
In a large roasting pan over high heat, brown the halved onions, quartered carrots, and smoked sausage on all sides. Remove and set aside.
02 -
Season each side of the roast with 1 tablespoon of salt. Brown the roast in the same roasting pan on all sides until well-seared.
03 -
With the pan still on high heat, add half a can of beef broth and whisk until all browned bits from the bottom of the pan are incorporated and the surface is smooth.
04 -
Return the browned vegetables and sausage to the pan. Add the remaining beef broth, consommé (or second can of broth), and fresh rosemary to the roast.
05 -
Cover the roasting pan and bake in a preheated 275°F (135°C) oven for one hour per pound of meat (3 hours for a 3 lb. roast, 4 hours for a 4 lb. roast).
06 -
After roasting, remove the pan from the oven. In a separate container, whisk together the flour and cold water until smooth. Gradually stir this mixture into the hot pan juices, stirring constantly until the gravy thickens.
# Notes:
01 -
For the most flavorful gravy, be sure to incorporate all the browned bits from the pan when deglazing.
02 -
The roast is done when it's fork-tender and easily pulls apart.