Beef Pot Roast Dinner

• There's nothing like the taste of a good old-fashioned pot roast with onions potatoes and carrots. Because it's oven roasted cooking several hours, the aroma fills the house enticing family to anticipate serving time!
• 
  Cooking slow and low is the secret for a tender pot roast. I like using the oven, but it may also be cooked on low simmer on the stove top, after searing the meat. 
  
  Juices can be strained off to make gravy, or if you have a soup/sauce wand, remove meat and vegetables, and blend remaining juices, bits and pieces for a smooth gravy thickened with flour.
  
  Chuck or rump roasts often go on sale for under $3.00 a pound, and sometimes are offered at "buy one get one free," so watch for sales.  Leftover pot roast can be used in a variety of recipes including soups, stews, tacos, and pot pies. 
  
  One of my favorites is making  my gram's horseradish gravy which I'll post at a later time. It's basically left over shredded beef, and a gravy and spices with horseradish serviced over biscuits or rolls.
• Beef Pot Roast Dinner
• 2 Tabs. bacon grease, or olive oil
• 3 to 4 pound boneless chuck roast
• 1 onion, chopped
• 2 cloves garlic, minced
• one stalk of celery, chopped
• 2 bay leaves
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 can of beef broth about a cup and a half
• Potatoes halved or whole, quartered carrots for 6-8 people
• Condiments:  horseradish, ketchup

Preheat oven to 325 degrees 
Heat a  large Dutch oven on stove over medium high heat.  Salt and pepper roast and dredge or rub with flour.

Add bacon grease to pot and sear meat for 3-4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and bay leafs on bottom of pan. Return meat, to pan, add vegetables, and pour in broth.

Cook covered for 2-1/2 to 3 hours, until vegetables are tender and meat falls apart or shreds easily. Remove roast to a platter to rest for 10 to 15 minutes.   

Cut meat into serving sizes and arrange with vegetables on a platter.

In a cup, take 3 Tabs. of flour and add about 1/3 cup of cold water to make a thick paste, then mix into pan juices and cook on stove top to make a gravy. Serves 6 to 9 depending on size of roast and meat serving size of 4 to 5 oz.

Estimated cost of dinner: $10 or less; $1.66 per serving or less.

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