Pass It On Pot Roast

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 4 lbs boneless beef roast
• 1/4 teaspoon seasoning salt, plus more to taste
• 1/4 teaspoon fresh ground black pepper, plus more to taste
• 1/2 cup all-purpose flour
• 4 tablespoons vegetable oil
• 3 medium onions, 1 chopped and 2 cut into quarters
• 1 medium green pepper, chopped
• 2 cups water
• 2 cups beef broth
• 4 medium celery ribs, cut into 2 inch lengths
• 12 baby carrots
• 8 small red potatoes, scrubbed and unpeeled

Recipe

• 1 preheat oven to 320 degrees.
• 2 season beef with seasoned salt and pepper.
• 3 place the flour in a shallow plate and roll the beef in to coat, shaking off excess. set aside remaining flour.
• 4 in dutch oven, heat 2 tbsp oil over medium-high heat. add the beef and cook turning occasionally, until browned on all sides, about 10 minutes. transfer the meat to a plate and set aside.
• 5 add the remaining 2 tbsp of oil to the pot and heat. add the chopped onions and green pepper and cook, stirring occasionally until tender, about 5 minutes. return the meat to the pot.
• 6 add 1 cup of water and all the broth. bring to a simmer.
• 7 cover and put in the oven for 2 hours.
• 8 add the quartered onions, celery, carrots and potatoes and cook for about another 45 minutes or until vegetables are tender.
• 9 remove from oven. using a slotted spoon remove the roast and vegetables and cover with foil.
• 10 skim the fat from the surface of the cooking liquid.
• 11 in a small bowl add remaining flour.
• 12 gradually add water to dissolve the flour.
• 13 stir into the pot and bring to a simmer over medium heat. reduce heat and continue to simmer until the gravy thickens. about five minutes.
• 14 salt and pepper gravy to taste.
• 15 carve the roast. return the sliced roast and vegetables to the pot and simmer for five minutes.
• 16 enjoy!