smoky mountain country pot roast |
3-5 pound chuck roast |
3 tablespoons of flour |
2 tablespoons vegetable oil |
roll roast in the flour and brown in the vegetable oil in a |
large dutch oven. |
then stir in |
1 3/4 cups of beef broth |
1/4 teaspoon of peppercorns |
1 teaspoon of salt |
2 bay leaves |
bring this to a boil and reduce the heat to low and simmer |
covered for 2 hours. |
then add |
2 pounds of potatoes, pared and quartered |
1 cup of sliced celery |
2 cups of sliced carrots |
1 pound of peeled white onions |
if needed, put in more water or broth to cover the vegetables and cook for 1 more hour or until |
vegetables are tender. put meat and vegetables onto a hot platter and use fresh parsley. |
pour off drippings and thicken with enough flour to make gravy. |
