Pot roast is traditionally prepared with an inexpensive, slightly tougher cut of meat. The slow braising tenderizes the meat and creates an economical dinner. The braised vegetables and pan-dripping gravy turn pot roast into comfort food.
2 tablespoons oil
- 1 (3 to 4-lb.) beef chuck arm, blade or 7- bone pot roast
- ½ teaspoon pepper
- 4 medium onions, quartered
- 4 stalks celery, cut into pieces
- 1 bay leaf
- 2 teaspoons beef-flavor instant bouillon or 2 beef-flavor bouillon cubes
- 1 ½ cups boiling water
- 6 medium potatoes, halved
- 6 medium carrots, cut into pieces
- ¼ cup cold water
- 3 tablespoons all-purpose flour
- Heat oven to 325°F. In 5-quart Dutch oven or roasting pan, heat oil over medium-high heat until hot. Add beef roast; cook about 5 minutes on each side or until browned.If desired, drain off excess fat.
- Sprinkle pepper on both sides of beef. Add 1 of the onions, 1 of the stalks of celery and bay leaf to beef. Dissolve bouillon in boiling water; reserve 3/4 cup. Pour remaining 3/4 cup bouillon around beef. Bring to a boil. Cover.
- Bake at 325°F. for 1 hour. Add remaining vegetables; cover and bake an additional 1 to 1 1/4 hours or until beef and vegetables are tender.
- To prepare gravy, place beef and vegetables on warm platter; cover loosely to keep warm. Measure drippings from Dutch oven. If desired, skim off fat. Add reserved 3/4 cup bouillon to drippings to make 3 cups; return to Dutch oven.
- In small jar with tight-fitting lid, combine cold water and flour; shake well. Gradually stir flour mixture into drippings. Cook over medium heat until mixture boils and thickens, stirring constantly.
- If desired, add salt to taste. Serve gravy with beef and vegetables.