Pot Roast Recipe

Ahh, the classic pot roast recipe.  Who can turn away from the warming aroma that fills your kitchen when cooking one?  The smell of the onion, garlic and celery is unmistakably reminiscent of Grandma’s house.

A great “make-ahead” meal, this is perfect for those hectic days we all seem to have more of. This is also perfect for when you’d like to prepare a pot roast on a lazy, chilly Sunday afternoon while watching movies.

Ingredients:

1/4 cup vegetable oil
1 (4 pound) boneless beef chuck roast
1 cup chopped onion
1 cup sliced celery
2 cloves garlic, minced or pressed
3 cups beef bouillon
1/4 cup catsup
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
6 medium potatoes, peeled and quartered
4 carrots, peeled and cut into 2-inch pieces
1/2 pound green beans
1/4 cup cornstarch
1/4 cup water

Directions:

1. In Dutch oven heat oil over medium heat. Add meat; brown on all sides.

2. Add onion, celery, garlic, bouillon, catsup, salt, thyme and pepper. Cover; bring to boil. Reduce heat and simmer 2 hours.

3. Add potatoes and carrots. Cover; simmer 1/2 hour or until meat and vegetables are tender.

4. Add green beans and simmer 10 minutes longer or until tender-crisp.

5.  Remove meat and vegetables to platter. Stir together cornstarch and water until smooth. Add to liquid in Dutch oven, stirring constantly, bring to boil over medium heat and boil 1 minute.

6. Serve gravy over meat and vegetables.