Serves: 6
Total Calories: 511
Sprinkle meat with 2 tablespoons flour. place in baking dish. Mix together water, onion soup mix, broth, garlic powder, cloves and Worcestershire sauce. Pour over meat. Cover and bake at 325°F for 2 hours. Add vegetables. Continue baking for 45 minutes, or until vegetables are tender. Remove meat and vegetables. Pour juices in saucepan and let sit for 10 minutes. With a spoon, skim fat off the top. Cook on medium-high until juices boil. Whisk together cold water and flour until smooth. Slowly stir into juices. Cook and stir until thickened and bubbly. Season with salt and pepper. Serve with meat and vegetables.
This Pot Roast & Veggies recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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