Ingredients

POT ROAST

2 TBS butter

chuck roast

1 onion chopped

2 stalks of celery

2 bay leaves

2-3 heaping tsp minced garlic

20 whole peppercorns

1.5 tsp thyme

1.5 tsp parsley

2-3 cups beef broth

1 tsp salt

Gravy

1 beef bouillon

kitchen bouquet

1-2 TBS cornstarch

Preparation

  1. Preheat oven to 325 degrees
  2. melt butter in dutch oven (mine is iron) sear all sides until brown.
  3. place meat on plate, add onion, celery, bay leaf, garlic, peppercorns, thyme, and parsley to pot, saute over high heat for about 5 minutes or till onion starts to brown.
  4. Place roast back in pot sprinkle meat with 1/2 tsp salt, add beef broth at this time ( I start with 2 cups)
  5. place roast in oven cook for about 4 hours total. After first 1.5 - 2 hours check meat, sprinkle meat with another 1/2 tsp salt, if broth getting low add some, when you can pull meat apart do so, can also add potatoes and carrots at this time if you wish.
  6. Cook for approx another 1.5 - 2 hours (depends on size of roast) when roast is tender and most of the broth absorbed but meat is still moist remove.

The Gravy is made at this time use any broth left over from the roast add the prepared beef broth (bouillon/8oz water) mix cornstarch with water add slowly to gravy to thicken to desired consistency add kitchen bouquet until gravy has deep rich color,