SUNDAY POT ROAST WITH VEGETABLES AND GRAVY

By Jaxson

Ingredients

• 2 TBSP VEGETABLE OIL
• 1 2 LB BONELESS BEEF TRI TIP OR CHUCK ROAST
• 4 CUPS PREPARED COFFEE
• 1 BAY LEAF
• 12 NEW POTATOES
• 4 CARROTS HALVED
• 2 ONIONS QUARTERED
• 1 CUP WATER
• 3/4 ALL PURPOSE FLOUR
• 1 TSP SALT
• 1/2 TSP BLACK PEPPER

Preparation

Step 1

1. PREHEAT OIL IN A DUTCH OVEN. ADD ROAST AND BROWN ON BOTH SIDES. ADD COFFEE, BAY LEAF, AND ENOUGH WATER TO COVER ROAST. COVER SIMMER ABOUT 1 1/2 HOURS OR UNTIL MEAT FALLS APART WITH A FORK. ADD POTATOES, CARROT, AND ONION. COVER AND SIMMER ABOUT 20 MINUTES MORE OR UNTIL VEGETABLES ARE TENDER. TRANSFER ROAST AND VEGETABLES TO A SERVING PLATTER, KEEP WARM TURN HEAT TO HIGH. BOIL JUICES UNTIL REDUCED TO 3 CUPS. REMOVE BAY LEAF. TO MAKE GRAVY PLACE THE 1 CUP WATER AND FLOUR IN A JAR WITH A TIGHT FITTING LID. COVER AND SHAKE TO MAKE A SMOOTH SLURRY OR USE WIRE WHISK. WITH JUICES BOILING SLOWLY WHISK IN THE SLURRY, TURN HEAT TO MEDIUM AND WHISK UNTIL THICK. STIR IN SALT AND PEPPER. SERVE GRAY WITH ROAST AND VEGETABLES.