CLASSIC POT ROAST AND VEGGIES
Serves: 6-8 (with leftovers) Preparation time : 10 minutes Total time: 3 HOURS
4 lb Canadian cross rib pot roast
Coarsely ground sea salt & pepper
1 tbsp vegetable oil
2 cloves garlic, minced
1 large cooking onion, sliced lengthwise
1/4 cup beef broth or red wine ?2 carrots, peeled, sliced
1 red pepper, cored, diced
1 large celery stalk, sliced
1 tbsp Worcestershire sauce
3 sprigs fresh thyme
2 tbsp flour
Preheat oven to 325F (160C). Pat roast dry and season with salt and pepper. Use a heavy Dutch oven to brown roast on all sides in hot oil. Remove roast to plate, set aside.
Add garlic and onions to pot, reduce heat to medium and cook until lightly browned. Stir in broth, scraping up any browned bits from bottom of pot. Add roast, carrots, pepper and celery, Worcestershire sauce and thyme.
Cover with a tight fitting lid or foil and put in oven. Bake for 3 hours or until meat and vegetables are fork-tender. Remove roast and vegetables to platter; tent with foil. Discard thyme.
Place Dutch oven back on stove. Finish gravy by mixing flour with 2 tbsp cold water; whisk into liquid over high heat and stir until thickened. Season to taste.
Serve veggies and sauce with sliced roast.
Choose the right cut of beef. Season with salt and pepper. Brown beef on all sides in a five quart oven-safe pan. Chop vegetables to combine with liquid and meat in pan.