Ingredients
10
10 servings
- •5 pounds beef round roast
- •salt and pepper to taste
- •2 tablespoons butter
- •0.5 cup water
- •1 medium onion, sliced
- •1 clove garlic, minced
- •0.5 teaspoon dried sage
- •0.5 teaspoon dried mint
- •0.125 teaspoon seasoning salt
- •0.125 teaspoon red pepper flakes
- •1 tablespoon butter
- •1 tablespoon all-purpose flour
- •0.5 cup cold water
- •0.25 teaspoon dried sage
- •0.25 teaspoon dried mint
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the pot roast: Season roast all over with salt and pepper.
- Melt butter in a Dutch oven over medium-high heat. Brown roast on all sides in the butter, 6 to 8 minutes. Add water, onion, and garlic around the roast, then sprinkle sage, mint, seasoning salt, and pepper flakes over top.
- 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; transfer roast to another pan and keep warm. Set aside pan drippings for the gravy.
- 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.
- Return to the stovetop over medium heat. Stir in sage and mint, then pour in pan drippings. Boil, stirring constantly, until gravy is thickened.
- Slice the roast and serve with gravy poured over top.
Nutritional Facts
Per 10 servings
- Calories: 433
- Carbohydrate: 1g
- Fat: 25g
- Fiber: 0g
- Protein: 49g
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