Pot Roast

Name: Pot Roast
Ingredients: 3 to 4 lb. beef pot roast; 2 Tbsp. flour; 1 1/2 tsp. salt; 1/2 tsp. freshly ground pepper; 1 small bay leaf (powdered as fine as possible); 3 medium sized onions, peeled and quartered; 1 large clove garlic, mashed; 6 carrots, peeled, quartered lengthwise or cut into 1-inch long chunks; 4 celery ribs, cut into 1 to 2-inch sections (the big bottom ends split lengthwise); 6 small potatoes, halved or quartered

10 ingredients

11 steps

Ingredients

3 to 4 lb. beef pot roast
2 Tbsp. flour
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 small bay leaf (powdered as fine as possible)
3 medium sized onions, peeled and quartered
1 large clove garlic, mashed
6 carrots, peeled, quartered lengthwise or cut into 1-inch long chunks
4 celery ribs, cut into 1 to 2-inch sections (the big bottom ends split lengthwise)
6 small potatoes, halved or quartered

Directions

1

Put enough water to cover roast or better yet, a mixture of half water and half beef stock.
2

Wipe the meat well with a cloth or paper towel.
3

Mix the flour, salt and pepper and rub into the roast.
4

Have a Dutch oven on the coals or in the oven at 350° with the interior of pot oiled.
5

Sear the roast well on all sides.
6

Add the solid ingredients and pour in the liquid.
7

Cover the Dutch oven and bury in coals or cook in oven at 350°.
8

Cook 2 to 2 1/2 hours.
9

No pot watching is needed.
10

If cooked in the ground, coals should be renewed at midnight in cooking.
11

Serves 6.