**Pot Roast

By Nitaj3

Ingredients

• 3 - 3 1/2 lb roast
• 1/4 C flour
• 2 TBLS oil
• 1 lg onion, diced
• 4 cloves garlic, sliced
• 1/2 bunch celery, thick sliced
• 3-4 fresh thyme sprigs or 1 1/2 tsp dried
• 3 TBLS tomato paste
• 3/4 C chicken broth
• 2 C au jus (from mix)
• 1/2 tsp each salt and pepper
• 1/2 tsp crushed red pepper
• 1/4 C flour
• 1 1/2 C water

Preparation

Step 1

Season roast with s&p and coat with 1/4 C flour. Brown in dutch oven in hot oil.

Remove meat, leaving drippings. Add onion, garlic, celery, & thyme. Cook till tender (about 5 min).
Stir in tomato paste & broth. Simmer, uncovered for 5 min. to reduce sauce. loosening bits in pan.

Add au jus sauce, s&p & red pepper. Bring to boil.
Return roast to dutch oven.

Cover and bake in 325º oven for 3 1/2 - 4 hours till very tender.

Remove meat. Strain gravy and return to pan. Combine 1/4 C flour and water and stir into sauce. Cook till thickened.