3-4 lb. Pot Roast, boned, rolled and tied, or Chuck Roast
2 Tbsp. EVOO
1 Tbsp. Kosher Salt
1/2 tsp. Black Pepper
2 cups Beef Stock
2 lg. Onions, cut in wedges
4 med. Carrots, rough chopped
2 Tbsp. Thyme
4 ribs Celery, rough chopped, or 2 tsp. Celery Seed
2-3 Baking Potatoes, cut into 1Ē cubes
3 Tbsp. Flour
3 Tbsp. Cold Water
1/2 tsp. Salt
In tall Dutch oven, add EVOO and heat over medium-high heat. Add roast, turning to brown, about 7-9 minutes. Remove and set aside. Add onions and carrots cooking until browned. Add thyme and cook for an additional minute. Remove and set aside. Add stock scraping browned bits from the bottom. Add roast back and bring liquid to a simmer. Cover and cook in oven at 300 degrees oven for 2 hours. Add potatoes, celery, onions and carrots, continue cooking covered for 1 hour, or until vegetables are tender, basting throughout.
STOVE TOP METHOD:
In a Dutch oven, add EVOO and heat over medium-high heat. Add roast, turning to brown all sides and edges, about 7-9 minutes. Sprinkle salt and pepper on both sides. Add beef stock and reduce heat to Low. Simmer 2-1/2 hours. Add potatoes, onions and carrots. Simmer for 1 hour or until vegetables are tender.
FOR THE GRAVY
Remove meat and vegetables and set aside keeping them warm. Skim fat from liquid reserving 3 Tbsp. for the gravy. Put liquid and 10% of vegetables though a sieve or food mill. Combine flour-water mix with 1/2 tsp. salt and reserved fat, adding water to make 2-3 cups. Combine sieved liquid with fat-flour-water mix. Cook, stirring constantly until thickened. Add a few drops of Kitchen Bouquet to tint gravy a rich brown.
Slice the meat and serve with remaining vegetables on a platter spooning some of braising liquid over top and pour remainder into gravy boat.
Cookís Note: For a more simplified gravy, remove cooking liquid to medium sauce pan. Mix cold water and flour. Bring cooking liquid to a boil adding the water/flour mix stirring constantly. Boil for 1 minute. Strain through sieve and serve in gravy boat.