Title: All American Pot Roast
Categories: Meat Entree Beef
Yield: 8 Servings
| | | ONION |
| | | CARROT |
| | | RIB OF CELERY |
| 1 | tb | OIL |
| 3 1/2 | lb | CHUCK ROAST |
| 1/2 | ts | THYME, DRIED |
| | | BAY LEAF |
| 2 | tb | FLOUR |
| | | SALT AND PEPPER TO TASTE |
CUT ONION, CARROT AND CELERY IN 2" CHUNKS. HEAT OIL IN A LARGE POT OVER
MEDIUM HEAT. BROWN ROAST ON ALL SIDES, ABOUT 15 MINUTES. REMOVE MEAT FROM
POT. ADD VEGETABLES TO POT AND COOK UNTIL GOLDEN, ABOUT 10 MINUTES. RETURN
MEAT TO POT AND ADD 1 CUP OF WATER, 2 tsp. SALT, 1/2 tsp. PEPPER, THE THYME
AND BAY LEAF. BRING TO A BOIL AND THEN REDUCE HEAT AND SIMMER, COVERED, FOR
ABOUT 2 1/2 HOURS. TURN MEAT OCASSIONALLY. REMOVE MEAT TO A PLATTER. COVER
LOOSELY WITH FOIL TO KEEP WARM. DISCARD ALL THE VEGETABLES AND THE BAY
LEAF. SKIM FAT FROM PAN JUICES. GRADUALLY ADD 1/2 CUP WATER TO INTO THE
FLOUR. ADD THE FLOUR MIXTURE TO THE PAN AND COOK, STIRRING, UNTIL THE GRAVY
COMES TO A BOIL AND THICKENS. EACH SERVING PROVIDES - 609 CALORIES / 33 g
PRO. / 50 g FAT / 678 mg SOD