MOM'S SUNDAY POT ROAST ENJOY DAN:

                    MOM’S SUNDAY POT ROAST by CHEF DAN:

                    (Cooked in MOM’S WAXON Ware Dutch oven)

Serves 8

INGREDIENTS:

3-tablespoons all-purpose flour, divided

1-teaspoon salt

1/4-teaspoon EACH minced chive, dried parsley & black pepper

1-boneless beef chuck roast (3-4-pounds

2-tablespoon canola oil

8-cups water

2-tablespoons beef bouillon granules

2-tablespoons Worcestershire sauce

1-onion, chopped

3-celery ribs, cut into chunks

3-garlic cloves, minced

2-bay leaves

4-potatoes, peeled & quartered

4 carrots, cut into chunks

2-tablespoons butter

DIRECTIONS:

1.   Combine1-tablespoon flour & seasonings.

2.   Rub al over roast.

3.   Ina Dutch oven, brown roast on all sides in oil over medium-high heat.

4.   Add water, & next 6 ingredients.

5.   Bring to aa boil, reduce heat; cover & simmer for 2 hours.

6.   Turning the roast after 1 hour.

7.   Turn roast again.

8.   Add potatoes & carrots.

9.   Cover & simmer over low heat for 1 additional hour.

10  Discard bay leaves.

11  Remove meat & vegetables to a serving platter, cover foil.

12  Pour 2 cups cooking juices & loosened browned bits.

13  Into a 2-cup measuring cup: skim off fat

14  For gravy, in a saucepan, melt butter; stir in remaining flour, until smooth.

15  Gradually stir in cooking juices.

16  Bring to a boil; cook & stir for 2 minutes or until thickened.

17  Serve with roast, vegetables & gravy.

ENJOY DAN:                                               REMEMBERING MOM!!!