Shelly's Recipe

POT ROAST

Category: Roasts/Tenderloin - Beef

3-5 lb pot roast, rolled and tied*
1 celery rib, washed and coarsely diced
1 carrot, pared and diced
1 small onion, chopped
2 garlic cloves, peeled and chopped
2 tbsp vegetable oil
1/4 tsp thyme and oregano
1 bay leaf
1/2 cut dry red wine
1/2 cup beef bouillion made from a powder packet or cube and boiling water
1/2 tsp gravy concentrate
Flour
Salt and pepper, to taste

Wipe the meat dry with paper towels. Coat all sides of the roast with flour: shake off excess. Lightly salt and pepper the meat.

Preheat the oven to 250. Cooking at this low temperature is what keeps the roast juicy.

Over medium-high heat, heat the oil in the casserole until it is very hot; add the roast and brown well on all sides. When the roast is browned, remove it to a plate. Saute the celery, carrot and onion in the remaining . Cook the vegetables about 5 minutes over medium heat and add to the center of the casserole. Put the roast on top so the vegetables form a kind of rack for the roast. Add thyme, oregano, bay leaf, wine, bouillon, and gravy concentrate.

Cover the casserole and put in the center of the preheated oven. Cook for 4 to 5 hours or until completely tender when pierced with fork. Turn roast over after 2 hours.
After 1 hour, turn the roast over, and surround the roast with peeled carrots, potatoes, onion and continue with the roast during the final hour.