Pot Roast and Gravy Recipe

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Pot Roast and Gravy
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  1. Set pot roast in roasting pan, sprinkle liberally with salt and pepper.
  2. Add 2 cups water, beef bouillon, and bay leaf; cover and cook in 250 degree oven for 5 to 6 hours.
  3. About an hour before supper, add vegetables and turn up oven to 325 degrees and continue baking until vegetables are fork tender.
  4. Remove meat and vegetables from roaster and pour pan juices into saucepan to make gravy.
  5. While stirring constantly over medium heat, add enough cornstarch, dissolved in cold water, to pan juices to make desired consistency.
  6. Season with salt, pepper, and Kitchen Bouquet.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 558.32 Kcal (2338 kJ)
Calories from fat 194.11 Kcal
% Daily Value*
Total Fat 21.57g 33%
Cholesterol 219.57mg 73%
Sodium 475.92mg 20%
Potassium 1217.41mg 26%
Total Carbs 16.58g 6%
Sugars 5.15g 21%
Dietary Fiber 3.1g 12%
Protein 72.68g 145%
Vitamin C 7.3mg 12%
Vitamin A 0.7mg 24%
Iron 5.4mg 30%
Calcium 93.4mg 9%
Amount Per 100 g
Calories 115.63 Kcal (484 kJ)
Calories from fat 40.2 Kcal
% Daily Value*
Total Fat 4.47g 33%
Cholesterol 45.47mg 73%
Sodium 98.56mg 20%
Potassium 252.12mg 26%
Total Carbs 3.43g 6%
Sugars 1.07g 21%
Dietary Fiber 0.64g 12%
Protein 15.05g 145%
Vitamin C 1.5mg 12%
Vitamin A 0.1mg 24%
Iron 1.1mg 30%
Calcium 19.4mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.3
  • 14

Good Points

  • saturated fat free,
  • low sodium

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