It feels like people are already planning for the weekend; even when it’s not anywhere close to the end of the week! If you’re planning on staying in this weekend, I highly suggest that you try this recipe for Pot Roast with Gravy. Since this delicious dish will spend about 6 hours in your crock pot cooking, you’ll have plenty of time to catch up on your favorite television shows or curl up with your favorite book until the meat and vegetables finish cooking. When this pot roast is ready to go on your dinner table, you’ll realize that this fine dish is totally worth the wait! If you’re a fan of milder barbecue sauce, try adding 1/2 cup water to the sauce.
Got leftovers? Make a sandwich out of this by splitting a Kaiser roll with a tablespoon of KRAFT Real Mayo Mayonnaise and sprinkling two tablespoons of KRAFT Grated Parmesan Cheese. Then, add 3 ounces of sliced leftover meat, 2 tablespoons of leftover onions and a slice of KRAFT Singles Select. For the final step, wrap it in foil and bake at 375ºF for 15 minutes.
Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 8 servings
- 1 boneless beef pot roast (2-1/2 lb.)
- 3/4 lb. small red potatoes (about 8), quartered
- 8 carrots, peeled, quartered
- 1 large onion, thickly sliced
- 1 bottle (18 oz.) KRAFT Original Barbecue Sauce
- 3 Tbsp. flour
- 1/3 cup water
- PLACE meat in slow cooker; top with vegetables and barbecue sauce. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).
- REMOVE meat from slow cooker; cover with foil. Let stand 10 min. Meanwhile, remove vegetables with slotted spoon to serving platter; cover with foil.
- MIX flour and water; stir into liquid in slow cooker until thickened. Slice meat; add to platter with vegetables. Top with gravy.
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