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| | Pot Roast & Gravy 2 tablespoons of oil
3 to 4 pound beef chuck arm, blade or 7 bone pot roast
1/2 teaspoon of pepper
4 medium onions, quartered
4 stalks celery, cut into pieces
1 bay leaf
2 beef flavored bouillon cubes or 2 teaspoons of instant beef flavor
1 1/2 cups of hot water
6 medium potatoes, halved
3 tablespoons of flour
1/4 cup of cold water
salt to taste |
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Heat oven to 325ºF. In 5 quart Dutch oven or roasting pan, heat oil over medium high heat, brown meat about 5 minutes on each side. Drain excess fat, if desired. Sprinkle pepper on all sides of meat. Add 1 onion, 1 stalk celery and bay leaf to meat. Dissolve bouillon in hot water, pour 3/4 cup of the bouillon around meat, reserving 3/4 cup. Bring to a boil, cover. bake at 325ºF. for 60 minutes. Add the remaining vegetables, cover and bake an additional 60 to 75 minutes or until the meat and vegetables are fork tender. GRAVY: To prepare gravy, place the meat and vegetables on warm platter, cover loosely to keep warm. Measure drippings from Dutch oven. Skim off fat of desired. Add reserved bouillon to drippings to make 3 cups, return to Dutch oven. In small jar with lid, add flour to cold water, shake well. Gradually stir into drippings. Cook over medium heat, stirring constantly, until the mixture thickened and boils. Salt to taste. Serve with meat and vegetables. Makes 6 servings |
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