Pot Roast

Ingredients

• 3-4 pound boneless beef roast
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 1 quart beef broth
• 1 bay leaf
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• ¹/₂ teaspoon dried rosemary
• 1 onion, diced
• 4 carrots, chop into bit-sized pieces
• 2 parsnips, chop into bit-sized pieces
• 3 stalks celery, chop into bit-sized pieces

Cooking Instructions

1. Season meat with salt and pepper, take care to season both sides.
2. Place a Dutch oven on med-high heat, and when hot add the vegetable oil, and brown the beef well on both sides.
3. Reduce the heat to medium.
4. Remove the pot roast, and add the flour to the remaining vegetable oil and beef drippings. Stir.
5. Add the beef stock, bay leaf, garlic, thyme and rosemary.
6. Simmer.
7. Place the pot roast back in then add the vegetables.
8. Cover and turn off heat.
9. Preheat oven to 325 degrees Fahrenheit.
10. Put the pot roast in, together with the broth and vegetables, and braise for 2 hours.
11. Check on the broth, if too much has evaporated, add more water. Be sure not to thin it out too much.
12. Cover and braise for until the beef is tender enough to pierce with a fork. An additional 30 minutes should do it.
13. Allow to sit covered for 30 minutes before slicing and serving the beef and vegetables.