Grandma's Sunday Pot Roast

Ingredients

1 beef chuck pot roast

salt and black pepper

3 medium baking potatoes, unpeeled

2 large carrots

1 large parsnip

2 large celery stalks

4 cloves garlic smashed with garlic press or the back of a spoon (or 2 tablespoons minced garlic)

1 medium onion sliced

2 bay leaves

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1 cup beef broth

2 teaspoons vegetable oil

2 tablespoons plain flour (optional -- for a thick gravy)

Instructions

• pre heat oven to 325 degrees

• Trim any excess fat from beef. Discard fat. Cut beef into serving-size pieces.

• Season with black pepper and salt to taste.

• Rinse Potatoes, cut into quarters. Cut carrots, parsnip and celery diagonally into 3/4 inch slices.

• Heat 2 teaspoons of vegetable oil in a cast iron skillet over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).

• Transfer roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. slowly add flour constantly stirring to brown the flour, if flour becomes clumpy add an extra 1/4 teaspoon of oil. Slowly Add 1/2 cup of beef stock to the oil and flour mixture, scraping up any browned bits and let cook for about 4 minutes constantly stirring.

• Transfer roast and beef stock mixture into a large pot. Add the potatoes, carrots, celery, parsnips, thyme and bay leaves. Season with salt and pepper to taste.

• Add the other 1/2 cup of beef broth and bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)