Pot Roast
By
Christine Schnepp
@SuperMom77
1
Perfect comfort food! This roast falls right apart if cooked correctly. (I have not tried this recipe in anything other than a cast iron enamel pot).
Ingredients
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ROAST
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·2-3 lb beef chuck
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·garlic paste
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·2 onions; chopped
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·2 cups water
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·5 red potatoes peeled and halved
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·2 cups baby carrots
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·2 celery stalks; chopped
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·olive oil
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GRAVY
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·1-2 tsp gravy master
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·2 tbsp flour
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·2 tbsp cold water
How to Make Pot Roast
- Spread garlic paste on roast and salt & pepper to taste. In a cast iron enamel pot, coat the bottom of the pot with olive oil. Heat over med-high, and add the beef. Brown both sides well, then turn fattiest side down. Turn heat to LOW. Add 1 1/2 cups of water. Add 1 onion, minced. Let cook on LOW heat for 1 1/2 - 1 3/4 hrs. Covered. Add potatoes, carrots, and onions. Leave on LOW for another 1 1/2 hours, covered. Remove meat and veggies from the pot. Add gravy master. In a glass, mix flour and water until it has a batter like consistency. Turn pot up to med-high and start whisking, adding the flour/water a little at a time. Serve your roast with veggies and gravy.
