Ingredients2 h 50 m servings 172 cals
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned on all sides. Pour off any fat.
- Stir the gravy and barbecue sauce, if desired, in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for1 1/2 hours.
- Add the carrots to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender. Serve the beef with the gravy.
Per Serving: 172 calories; 6.8 g fat; 11.1 g carbohydrates; 16 g protein; 48 mg cholesterol; 529 mg sodium. Full nutrition
ReviewsRead all reviews 4
A very simple recipe for something that tastes SOOOO good! I usually did my roasts in the oven, and they usually came out a bit dry so I was anxious to try this recipe. And I'm glad I did! The m...
While the given recipe is sufficient you could just add the carrots from the beginning after you turn the heat to low. If you wait an hour after the roast has marinated then the carrots aren't a...
This recipe is delicious. It was very easy for a beginner cook like myself. I also used to cook my roasts in the oven. My family thought the roast was so tender and loved it this way. I will be ...