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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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This is a dressed up yankee-style pot roast. No tomato sauce here! The herbs and spices really blend together well for a delicious gravy. You could probably finish this in the crock pot as well. Thicken the gravy at the end with a slurry made from flour and water. Ingredients:
4 lbs boneless chuck roast (bone-in ok too) |
2 tablespoons flour |
2 teaspoons celery salt |
1 teaspoon black pepper |
1 teaspoon dry mustard |
2 tablespoons vegetable oil |
1 piece fresh gingerroot, peeled |
1 teaspoon oregano |
1/2 teaspoon marjoram |
1/2 teaspoon thyme |
5 -6 whole allspice |
2 bay leaves |
1 cup beef stock |
1/2 cup red wine |
potatoes or carrots or onions or celery, etc |
Directions:
1. Mix together the flour, celery salt, mustard and pepper.
2. Dredge the roast on all sides with the mixture.
3. Heat the veggie oil in a Dutch oven.
4. Add the roast and brown on all sides.
5. Add the remaining ingredients except for the veggies.
6. Cover and simmer 2 1/2 to 3 hours.
7. Add veggies the last hour if using.
8. Make a slurry from flour and water and thicken the gravy as desired.
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