Ingredients
- 1 (10 to 12 pound) bolar roast, (chuck roast), hand tied tight to a 4-inch diameter
- 3 tablespoons tomato paste
- 2 kernels fresh garlic, smashed
- 2 bay leaves
- 1 tablespoon pure ground black pepper
- 1 tablespoon salt
- 1 teaspoon onion salt
- 5 large red bliss potatoes, cubed
- 12 small carrots or 2 yellow rutabagas
- 2 onions
- 1/2 stalk celery
Preparation
Step 1
Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inche of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours.
Gravy:
10 ounces flour
Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.