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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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My husband and I used to raise cattle, so I prepared a lot of beef. This old-fashioned pot roast is the best, smooth gravy is a tempting topper for the tender, flavorful meat. I like to serve it with crisp potato pancakes. Ingredients:
1 rolled boneless beef chuck roast (6 pounds) |
2 tablespoons canola oil |
salt and coarsely ground pepper |
1 large onion, coarsely chopped |
2 medium carrots, coarsely chopped |
1 celery rib, coarsely chopped |
2 cups water |
1 can (14-1/2 ounces) beef broth |
2 bay leaves |
gravy: |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon lemon juice |
4 to 5 drops hot pepper sauce |
Directions:
1. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a large roasting pan; season with salt and pepper. Add the onion, carrots and celery.
2. In a large saucepan, bring the water, broth and bay leaves to a boil. Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once.
3. Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves.
4. In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce. Serve with roast. Yield: 14-16 servings.
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