Prep Time:
20 mins
Cook Time:
2 hrs 15 mins
Total Time:
2 hrs 35 mins
Servings:
6
Ingredients
Directions
Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.
Add carrots, water, celery, onion, Worcestershire sauce, salt, sugar, bay leaves, black pepper, paprika, garlic, and allspice to the pot; stir to combine.
Cover pot; simmer over low heat for 1 1/2 hours. Add potatoes, cover pot, and simmer until potatoes are tender, about 40 minutes more.
Cook’s Note
If you use a pot that has a cover with one of those little steam escape holes, you may need to add a little bit of water when you add the potatoes and you may not have to thicken the gravy.
You may also substitute water for beef broth, but I never do.
Sirloin can be substituted for bottom round roast.
Olive oil can be substituted for vegetable oil.
Ground cloves can be substituted for allspice.
To thicken the gravy, remove 2 cups hot liquid and set aside. Combine 1/4 cup water and 2 tablespoons cornstarch in a separate bowl until smooth. Mix with the reserved hot liquid; stir back into the pot. Cook and stir until bubbly.
Nutrition Facts (per serving)
| 274 | Calories |
| 11g | Fat |
| 20g | Carbs |
| 24g | Protein |
