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Pot Roast with Gravy

Prep Time:

15 min

Total Time:

4 hr 15 min

Makes:

What You Need!

1 boneless beef pot roast (2-1/2 lb./1.1 kg)

3/4 lb. (340 g) small red potatoes (about 8), quartered

8 carrots, peeled, quartered

1 large onion, sliced

1 cup (250 mL) KRAFT Original BarBQ Sauce

3 Tbsp. flour

1/3 cup water

Make It!

PLACE meat in slow cooker; top with vegetables and barbecue sauce. Cover with lid. Cook on LOW 7 to 9 hours (or on HIGH 5 to 6 hours).

REMOVE meat from slow cooker; cover with foil. Let stand 10 min. Meanwhile, remove vegetables with slotted spoon to serving platter; cover with foil.

MIX flour and water; stir into liquid in slow cooker until thickened. Slice meat; add to platter with vegetables. Top with gravy.

Kraft Kitchens Tips

Creative Leftovers

Cover and refrigerate any leftovers. To serve as a sandwich, spread split kaiser roll with 1 Tbsp. Miracle Whip Dressing; sprinkle with 2 tsp. Kraft 100% Parmesan Grated Cheese. Add 90 g sliced leftover meat, 2 Tbsp. leftover onions and 1 Kraft Singles. Wrap in foil. Bake at 375ºF 15 min. or until heated through.

Note

Add 1/2 cup water to the barbecue sauce if a milder flavor is desired.

K:55998v1ec:112534

(3)

Rated

by a cook on 10/1/2009
" I made this for supper last night. The meat fell apart it was so tender. My husband gave it a 10. Tonight I am frying up some onions and grated carrots and throwing in the meat and going to put it in between 2 slices of grilled sour dough bread with a slice of kraft cheese. It is to die for."

See All Ratings and Comments

Serving Size = 1 cup (250 mL)

Nutritional Information

Calories

370

Total fat

15 g

Saturated fat

6 g

Cholesterol

85 mg

Sodium

580 mg

Carbohydrate

26 g

Dietary fibre

3 g

Sugars

12 g

Protein

30 g

Vitamin A

130 %DV

Vitamin C

15 %DV

Calcium

4 %DV

Iron

25 %DV