| Total: | 1 hr 10 min |
| Prep: | 5 min |
| Cook: | 1 hr 5 min |
| Yield: | 12 servings |
Ingredients
- 3 1/2- to 4-pound boneless beef bottom round roast or chuck pot roast
- 1 3/4 cups Swanson® Beef Stock
- 3 tablespoons all-purpose flour
Instructions
- Place the beef into a roasting pan. Roast at 350 degrees F for about 1 hour or until the beef is cooked through, basting occasionally with 1/2 cup stock. Remove the beef from the pan and keep warm. Pour off any fat, reserving 1 tablespoon drippings.
- Stir the drippings and flour in the roasting pan. Gradually stir in the remaining stock. Cook and stir over medium heat until the mixture boils and thickens. Season to taste, if desired. Serve the gravy with the beef.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 200 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 31 g |
| Cholesterol | 91 mg |
| Sodium | 174 mg |
| Serving Size | 1 of 12 servings |
| Calories | 200 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 31 g |
| Cholesterol | 91 mg |
| Sodium | 174 mg |
Reviews
Don’t bother with this recipe. There was no flavor (except for what I added) and in no way was done/tender in an hour. Very simple, but just didn’t work!