Pot Roast (Nolan Ryan's mother's recipe)
INGREDIENTS
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4 cups beef broth
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4½ cups water
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1 Tbsp Worcestershire sauce
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2 bay leaves
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1 tsp kosher salt
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1 tsp freshly ground black pepper
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2 Tbsp vegetable oil
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1 (2 1/2- to 3- lb) boneless beef roast (shoulder or round), trimmed on all sides
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4 oz Yukon Gold potatoes
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1 lb carrots, peeled and cut into 2-inch pieces
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2 medium white onions, cut into wedges
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1 celery rib, bias-cut into 1-inch pieces
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2 Tbsp unsalted butter, at room temperature
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2 Tbsp all-purpose flour
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