Savory Pot Roast Recipe

Ingredients

• 1 rolled boneless beef chuck roast (6 pounds)
• 2 tablespoons canola oil
• Salt and coarsely ground pepper
• 1 large onion, coarsely chopped
• 2 medium carrots, coarsely chopped
• 1 celery rib, coarsely chopped
• 2 cups water
• 1 can (14-1/2 ounces) beef broth
• 2 bay leaves
• GRAVY:
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 teaspoon lemon juice
• 4 to 5 drops hot pepper sauce

Directions

• In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a large roasting pan; season with salt and pepper. Add the onion, carrots and celery.
• In a large saucepan, bring the water, broth and bay leaves to a boil. Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once.
• Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves. In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce. Serve with roast. Yield: 14-16 servings.
  
  Editor’s Note: Ask your butcher to tie two 3-pound chuck roasts together to form a rolled chuck roast.

Savory Pot Roast published in Taste of Home February/March 1999, p39