- 4
Ingredients
- 1 2 1/2- to 3-lb, boneless beef chuck pot roast
- Salt and ground black pepper
- 2 Tbsp, olive oil or cooking oil
- 1 14-oz, can beef broth
- 1 large onion, chopped
- 2 stalks celery, cut into 2-inch lengths
- 5 cups assorted vegetables such as peeled Yukon gold or sweet potatoes, cut in 2-inch chunks; parsnips, peeled and cut in 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; medium carrots, peeled and cut into 1/2-inch pieces,
- 1/4 cup cold water
- 3 tbsp all-purpose flour
Preparation
Step 1
1. Preheat oven to 325°F. Trim fat from meat. Sprinkle meat with salt and pepper, In a roasting pan or large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard, Add beef broth, onion, and celery to pan.
2, Roast, covered, for 1 1/4 hours, Remove celery with slotted spoon; discard, Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting,
3, Using a slotted spoon, remove meat and vegetables to platter, For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1 1/2 cups. ln a saucepan whisk together the cold water and flour until well combined; add the 1 1/2 cups pan juices, Cook and stir until thickened and bubbly; cook and stir for 1 minute more, Season with salt and pepper, Pass gravy with meat and vegetables,
SLOW COOKER INSTRUCTIONS: Place vegetables in a 5- to 6-quart slow cooker, Trim fat from meat. Sprinkle with salt and pepper, Cut roast to fit, if necessary; place on top of vegetables, Omit cooking oil. Add beef broth to cooker, Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours, Remove-meat and vegetables from cooker; coverto keep warm, Using 1 1/2 cups of the cooking juices, prepare gravy as directed in Step 3, Season to taste with salt and pepper.