Lesley Said This Was “Excellent”

Home Style Pot Roast and Gravy

 Roast

 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.

Gravy

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.

 

Tom

Comments

[Cindy]

What? No beans?

Actually, Dude...this looks amazing, will have to give it a whirl. Stu says hey!

-c