The best vegetable gravy you ever tasted — and the pot roast isn't bad either! We always had this meal with mounds of mashed potatoes to complement the delicious sauce. Great on a cold wintry evening!
Ingredients
- ½ pounds tip round roast: 2 piece
- salt and pepper: (to taste)
- tomato sauce: 1 can (15 ounce can)
- onion: 1 piece (cut into thin strips)
- bay leaves: 2 piece
- all-purpose flour: 3 Tbsp
Metric Conversion
Stages of cooking
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Spray slow cooker with nonstick cooking spray. Season roast with salt and pepper. Place meat in the pot, fat side up. Pour tomato sauce over roast. Place onion over top. Toss in bay leaves. Cover and cook for 1 hour on High.
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After 1 hour, reduce heat to Low and cook 6 to 8 more hours. Carefully lift meat out of the pot and remove to a warm platter.
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Pour drippings through a strainer into a medium-sized saucepan and discard material in the strainer. Whisk flour into the liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast. Delly
