Old Fashioned Pot Roast

Pot roast, there's nothing better on a cold wintry day then to set down to a dinner of pot roast, vegetables and gravy just lake mom used to make. Here is Louisa's version of Old Fashioned Pot roast that she has been making for years.

INGREDIENTS:

1-1/2 lb Buffalo chuck roast or Beef
3 Tbsp Flour, divided
1 Tbsp Butter
1 Tbsp extra virgin olive oil
3 cups Hot water
2 cubes of chicken bouillon
1 medium Onion or shallot
2 Ribs celery
4  Carrots
4  medium potatoes
1/2 tspn Pepper
1 Tbsp dry parsley flakes
1 tspn Mrs. Dash "Table Blend"

PREPARATION:

Wash the roast and remove any excessive fat and connective tissue. Sprinkle the roast with 1 Tbsp. flour; or place the flour in a paper bag add the meat and shake it around a bit to cover with the flour. Peel and quarter the onion. Wash the celery and cut into 3" pieces. Wash the carrots and cut into 3" pieces. Wash and peel the potatoes, cut them in half.

COOKING:

In a Dutch oven, add the butter and olive oil then the meat, brown the roast on all sides. When it's brown, add the water, bouillon, onion, celery, parsley, Mrs. Dash and pepper to the Dutch oven and bring to a boil. Reduce heat; cover and simmer for 2 hour. Add carrots and potatoes; cover and simmer 45-60 minutes longer or until meat is tender. Pour off most of the cooking juices into a 2 to 3 qt pot. Then add 1/2 cup of water to the Dutch oven and lower the heat just to keep it warm.

Set the pot on a burner and bring the heat to medium low. While it is warming, mix the remainder of the flour with water to form a medium thick paste. Add the paste a little at a time thickening the gravy, cook and stir until bubbly and thickened; add additional flour paste as necessary to get the desired consistency. Remove the meat and slice across the grain and arrange on a serving platter along with the potatoes and carrots, pour some of the gravy over the meat and garnish with parsley sprigs. Pour the remaining gravy in gravy boat and serve on the side.