POT ROAST AND VEGETABLE GRAVY

By á-46

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.