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All american pot roast

Yield: 8 Servings

1 x ONION      1 x CARROT
1 x RIB OF CELERY      1 tb OIL
3 1/2 lb CHUCK ROAST      1/2 ts THYME DRIED
1 x BAY LEAF      2 tb FLOUR
1 x 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

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More