My greatest inspiration to learn how to cook came from my mom. She was always feeding everyone, and that's why I know only how to cook for a crowd. This recipe accommodates either, but leftovers are great for sandwiches or a hearty barley soup.—Dorothy Duder, North Hollywood, California
- 3 tablespoons all-purpose flour, divided
- 1 teaspoon salt
- 1/4 teaspoon each minced chives, parsley flakes and tarragon
- 1/4 teaspoon pepper
- 1 boneless beef chuck roast (3 to 3-1/2 pounds)
- 2 tablespoons canola oil
- 8 cups water
- 2 tablespoons beef bouillon granules
- 2 tablespoons Worcestershire sauce
- 1 large onion, chopped
- 3 celery ribs, cut into chunks
- 3 garlic cloves, minced
- 2 bay leaves
- 4 medium potatoes, peeled and quartered
- 4 medium carrots, cut into chunks
- 2 tablespoons butter
- Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour.
- Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender.
- Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.)
- For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.
Originally published as Mom's Pot Roast in Reminisce September/October 2005, p 48
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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