Pot Roast

Ingredients

• beef round roast (5 pounds)
• salt (0 )
• butter (2 tablespoons)
• water (0.5 cup)
• onion (1 medium)
• garlic (1 clove)
• dried sage (0.5 teaspoon)
• dried mint (0.5 teaspoon)
• seasoning salt (0.125 teaspoon)
• red pepper flakes (0.125 teaspoon)
• butter (1 tablespoon)
• all-purpose flour (1 tablespoon)
• cold water (0.5 cup)
• dried sage (0.25 teaspoon)
• dried mint (0.25 teaspoon)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Make the pot roast: Season roast all over with salt and pepper.
3. Melt butter in a Dutch oven over medium-high heat. Brown roast on all sides in the butter for 6 to 8 minutes. Add water, onion, and garlic around the roast, then sprinkle sage, mint, seasoning salt, and pepper flakes over top.
4. Cover the pot and transfer to the preheated oven. Bake until tender and cooked through, about 2 hours for rare or 3 for well-done. Remove from the oven and transfer the roast to another pan; keep warm. Set aside pan drippings for the gravy.
5. Make the gravy: Melt butter in a medium skillet over medium heat. Whisk in flour until smooth. Remove from the heat and add cold water; whisk until a smooth paste is formed.
6. Return to the stovetop over medium heat. Stir in sage and mint, then pour in pan drippings. Boil, stirring constantly, until the gravy thickens.
7. Slice the roast and serve with gravy poured over top.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 433
• fat: 25 g
• sats: 11 g
• carbs: 1 g
• fibre: 0 g
• protein: 49 g
• salt: 0 g