Ingredients

3 pounds beef chuck roast
all-purpose flour, for coating meat
2 tablespoons oil
salt
black pepper
3 cups chicken broth
3 pounds potatoes, pared and quartered
1 large onion, cut in eights
3 carrot, pared and cut in 2" pieces

Cooking Method

Coat the meat with all-purpose flour. 

1. In Dutch Oven or roasting pan brown the pot roast on all sides in the hot oil.

2. Season meat with salt and pepper. 

3. Remove from heat and add broth. 

4. Cover tightly and cook slowly (low temperature) for 2½ hours. 

5. Add broth during cooking if needed to prevent sticking.

After cooking 1½ hours...

1. Remove meat.

2. Add vegetables and broth (if needed) to the Dutch oven or roasting pan. 

3. Then place meat on top of the vegetables and continue cooking for 1 hour.

Thicken pan juices in the pan for Pot Roast Gravy.*

1. Lift pot roast (and vegetables if you added them) to hot platter. 

2. Skim (if desired) most of the fat from the pan juices. 

3. Add broth to juices, if necessary, to make 1½ cups. 

Put ½ cup cold water in shaker.

1. Add 3 tablespoons all-purpose flour.

2. Shake well. 

Stir into juices.

1. Cook and stir until gravy is bubbly. 

2. Season with salt and pepper. 

3. Simmer 2 or 3 minutes, stir occasionally. 

Makes about 2 cups.