Serves 6 Portions of Beef Pot Roast
Prep Time: 15 minutes
Cook Time: 2 hours, 45 minutes
Ingredients:
- 3-4 pound boneless beef “chuck” roast
- 2 tsp salt
- 1 tsp fresh ground black pepper
- 2 tbsp vegetable oil
- 2 tbsp flour
- 1 quart beef broth
- 1 bay leaf
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 yellow onion, large dice
- 4 carrots, peeled, cut in 2-inch pieces
- 2 parsnips, peeled, cut in 2-inch pieces
- 3 stalks celery, cut in 2-inch pieces
Preparation:
Season both sides of the beef pot roast generously with the salt and fresh ground black pepper. Place a Dutch oven on med-high heat, and when hot add the vegetable oil, and brown the beef brisket well on both sides.Reduce the heat to medium. Remove the pot roast, and add the flour to the remaining vegetable oil and beef drippings. Cook the flour, stirring for 2 minutes. Whisk in the beef stock, and bring to a simmer. Add the bay leaf, garlic, thyme, and rosemary. Place the pot roast back in, and add the vegetables around, and on top, of the beef. Cover and turn off heat.
Place the pot roast in a 325 degree F. oven, and braise for 2 hours. After 2 hours, uncover, and give the vegetables and broth a mix. If the liquid is reducing to much add water as needed. Cover and braise for another 40 minutes, or until the beef can be pierced easily with a fork.
Allow to sit covered for 30 minutes before slicing. Serve beef post roast with topped vegetables and braising liquid. The sauce can be adjusted by reducing to thicken, or adding water to thin, as desired.
