Ingredients: |
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 of assorted vegetables such as peeled Yukon gold or sweet potatoes, cut into 2-inch chunks; parsnips, peeled and cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; medium carrots, peeled and cut into 1-1/2-inch pieces.
1/4 cup cold water
3 Tbsp. all-purpose flour
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Directions: |
Directions:1. Preheat oven to 325 degrees 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. In 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. Makes 6 to 8 servings.
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; cover to 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. Pass gravy. |
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