Pot Roast

By bargemun

Ingredients

• 1 2 1/2 -- 3-lb. boneless beef chuck pot roast
• salt & pepper
• 1/4 c. cooking oil
• 2 large onions, cut into 3/4 inch slices
• 3/4 c. water
• 1/4 c. red wine vinegar
• 1 tsp. dried thyme, crushed
• 1/4 tsp. salt
• 1 lb. potatoes
• 1 lb. carrots cut in 2-inch pieces
• 2 stalks celery, bias-sliced in 1 inch pieces
• 1/2 c. cold water
• 1/4 c. all-purpose flour
• black pepper

Preparation

Step 1

1. Trim fat from meat. sprinkle with salt & pepper. In a 4 1/2 to 6 quart Dutch oven over medium heat, brown roast on all sides in hot oil. Remove meat. In same pan, cook onions until browned. Remove onions. Carefully wipe excess oil from pan. Return meat & onions to pan. Combine the 3/4 c. water, vinegar, thyme & 1/4 teaspoon salt. Pour over roast & onions. bring to boiling, reduce heat. Simmer, covered for 1 hour.
2. Meanwhile, if using new potatoes, peel a strip of skin from the center of each. Add potatoes, carrots & celery to meat. Return to boiling, reduce heat. Simmer, covered for 45 to 55 minutes more or until veggies are tender. Transfer meat and veggies to a serving platter, reserving juices in Dutch oven. Keep warm.
3. For gravy, measure juices, skim off fat. If necessary, add enough water to juices to equal 1 1/2 cups. Return to Dutch oven.
4. In a small bowl, whisk together the 1/2 c. cold water & flour until smooth.Stir into juices in pan. Cook & stir over medium heat until thick & bubbly. Cook & stir for 1 minute more. If desired, season with pepper. Serve gravy with meath and vegetables.