My Mother's Pot Roast
1 boneless beef chuck roast (approximately 3 pounds)
2 tablespoons olive oil
Salt and pepper to taste
6 small potatoes (optional-see variations)
6 small onions
6 medium carrots
1-1/2 cups water
2 tablespoons flour and enough water to make a paste
Salt and pepper the roast. Heat the olive oil in a large Dutch oven over high heat. Add meat and brown on both sides. Add a little water to the bottom of the Dutch oven, cover with lid, and reduce heat to medium setting. Braise for approximately 1 hour, checking often; turn roast as needed and adding additional water when dry. (Lid may need to be slightly cocked for water to evaporate occasionally. This allows the meat to continue browning without burning and adds moisture to ensure a juicy, tender roast.)
Meanwhile, prepare vegetables. Clean and peel potatoes. (Peels can be left on if desired.) Remove skins from onions. Leaving the skin at top intact to hold onion together. Cut an "X" at the root end about 1/2-inch into onion. Peel the carrots and cut into halves. Add to the roast after the first hour of cooking. Sprinkle the vegetables with additional salt and pepper. Continue to braise for an additional hour or until vegetables are tender.
To make the gravy, remove vegetables and roast from pan and keep warm. Turn heat to medium-high. Add 1-1/2 cups water to pot. Bring to boil, scraping any brown bits from bottom. Reduce slightly. While still boiling, add smooth flour paste to water gradually, stirring or whisking vigorously after each addition to prevent lumps. Add enough paste to reach desired thickness. Taste for seasoning.
Slice the roast. Serve beef and vegetables, passing the gravy separately.
Pairs Well With
Many a family Sunday meal was enjoyed with this recipe