Very little work yields great results when you serve this tender roast served with a savory gravy made simple with the pan drippings, a touch of flour and flavorful beef stock.
cost per recipe: $33.58
The price is determined by the national average.
pounds boneless beef bottom round (rump) roastor chuck pot roast
cups Swanson® Beef Stock
tablespoons all-purpose flour
Place the beef into a roasting pan. Roast at 350°F. for 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.