OLD TIME POT ROAST

By EdieK

I've adjusted this recipe slightly, by adding parsnip and celery to the vegetables because I think they make the gravy taste nice.

Ingredients

• 4 to 6-pound chuck roast
• salt and pepper, to taste
• 4 tablespoons extra virgin olive oil
• 1 cup onions, chopped
• pinch of thyme
• a handful of fresh basil (or 1/4 tsp. dried)
• 4 garlic cloves, chopped
• 1 large can tomatoes
• 4 cups beef broth or water
• 1 tablespoon red wine vinegar
• 1 tablespoon prepared mustard
• 4 large carrots, cut in 1 inch chunks
• 1 good sized parsnip cut in pieces
• 1 good sized rib of celery diced
• 3 large potatoes, quartered (I just make mashed potatoes)
• 2 tbsp. flour or 1 tbsp. cornstarch (optional) (stirred into cold water)

Preparation

Step 1

Use a heavy Dutch oven with tight lid. In bottom of pot, heat olive oil and saute onions in fat until tender. Remove onions and set aside. Season flour with salt, pepper and whatever other seasonings you like. Coat roast with four mixture and brown slowly on all sides. Combine vinegar, mustard, tomatoes, garlic, reserved onions, and 2 cups of the broth or water (using broth will add more of a rich flavor). prepare vegetables and add to Dutch oven, stir to coat with sauce.

Cover and cook slowly on low heat for about 90 minutes, or until very tender. Watch roast and from time to time add a little more broth to keep it from becoming dry.

When ready to eat, remove roast and vegetables to platter and keep warm. Mix flour or cornstarch with cold water and add to gravy in Dutch oven if a thicker gravy is wanted.

This may be made in the slow cooker. Simmer on low heat until tender (do not boil).