Home Style Pot Roast and Gravy
4 lb chuck roast
1 can (8 ounces) tomato sauce
1/4 cup water
1-1/2 teaspoons salt
1 teaspoon mustard
1 tablespoon prepared horseradish
4 cloves of garlic, smashed
3 stalks or celery, cut into 2 inch pieces
4 medium taters, cut into eights
8 medium carrots, cut into 1 inch pieces
4 medium onions, cut into eights
Brown roast in a Dutch oven over high heat until brown on all sides. Reduce heat. Combine next 5 ingredients and pour over beef. Heat to boiling, then add garlic and celery, reduce heat and cover. Simmer on stove top or cook in oven at 325 for 2 hours. Add last 3 ingredients. Cover and cook until carrots are tender, about 1-1/2 hours. Remove to warm platter. Make gravy and serve with beef.
Remove liquid from pan to a glass container and let separate into fat and broth. Add 3 tablespoons fat back into pan and discard any remaining fat. Add enough water to broth to make two cups. Heat fat over medium heat, then add 3 tablespoons flour and cook together for a few minutes until the raw taste of the flour is cooked away. Gradually add broth and bring to a boil. Cook and stir for a minute.
Serves 4 to 8, depending on how hungry you are.