Directions: |
Directions:In a cast iron skillet on stove top (or dutch oven with no oil in the oven), put a tiny bit of oil. Salt and pepper the outside of the meat on all sides and the end. Heat oil and sear the meat for about 5 minutes on each side and ends to seal the outside completely. This keeps the flavors and juices in the meat. Sprinkle with a little more salt and pepper over entire roast. Pour water into dutch oven or crock pot and put roast in it. Heat until water is boiling and then reduce so the water bubbles gently. Cover and cook for 2 hours, adding more water if it becomes dried out. After it has been cooking for 1 1/2 hours, put clean potatoes with skin on (cut into fourths if they are big), celery stalks cut in half carrots-peeled and cut into fourths, and onions-peeled and cut into fourths all into the pot. Add a little more water if needed. The veggies should be in the water, so if you need to cook half and take them out and add the other half to cook, do that. You don't really want to completely submerge the roast. Prepare gravy:
Remove all but about 1to 2 tablespoons of fat from the dutch oven or crockpot. Add 1 cup water. Shake 1/4 cup water and flour in a jar (make sure the jar is big enough to have room at the top and don't overshake or it will blow). Gradually stir this mixture into the liquid. Heat to boiling over high heat, stirring constantly until thickened. Season with salt and pepper as needed. |
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