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Main dishes

Pot Roast with Gravy

Pot Roast with Gravy recipe
photo by:kraft
Comfort food without calorie overload. This pot roast with savory gravy, carrots and potatoes is prepped in 15 and comes out of the slow cooker low fat and low cal.
15 min
6 hr 15 min
10 servings
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What You Need

 boneless beef chuck eye roast (2-1/2 lb.)
lb.  small red potatoes (about 10), quartered
 carrots, peeled, quartered
large  onion, cut into 1/2-inch-thick slices
bottle  (18 oz.) KRAFT Original Barbecue Sauce
Tbsp.  flour
cup  water

Make It

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; place on cutting board. Cover; let stand 10 min. Meanwhile, use slotted spoon to transfer vegetables to platter; cover.

MIX flour and water; stir into liquid in slow cooker until thickened. Slice meat; add to platter with vegetables. Top with gravy.

Kraft Kitchens Tips

Creative Leftovers
Cool, then refrigerate any leftovers. To serve as a sandwich, spread split kaiser roll with 1 Tbsp. KRAFT Real Mayo Mayonnaise; sprinkle with 2 tsp. KRAFT Grated Parmesan Cheese. Add 3 oz. sliced leftover meat, 2 Tbsp. leftover onions and 1 KRAFT Singles Select. Wrap in foil. Bake at 375ºF for 15 min. or until heated through.
Prepare using any other boneless beef pot roast, such as a rump, bottom round, shoulder or arm roast.
Add 1/2 cup water to the barbecue sauce if a milder flavor is desired.
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