OLD-FASHIONED BEEF POT ROAST

[Old-Fashioned Beef Pot Roast]
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SERVES 6

Here it is. The inevitable Pot Roast recipe. Everybody has one and obviously it is the best. It has been handed down from each generation, sometimes being altered slightly with each new cook. Well, here is my recipe. I got it from my mother, who got it from her mother, who made it just like her PA Dutch mother.....etc. I have made some alterations in the Variations shown below. But, if I want the real thing, the Old-Fashioned version, I make it exactly as it was handed down to me (with the exception of substituting olive oil for the shortening or lard my ancestors used) because, after all, it is the best. Making a roast on top of the stove requires a more watchful eye than brasing it in the oven, but the flavor and texture can't be beat.

INGREDIENTS

1 boneless beef chuck roast (approximately 3 pounds)

2 tablespoons olive oil

Salt and pepper to taste

6 small potatoes (optional-see variations)

6 small onions

6 medium carrots

1-1/2 cups water

2 tablespoons flour and enough water to make a paste

Salt and pepper the roast. Heat the olive oil in a large Dutch oven over high heat. Add meat and brown on both sides. Add just enough water to cover the bottom of the Dutch oven, cover with lid, and reduce heat to medium setting. Braise for approximately 1 hour, checking often; turn roast as needed and adding additional water when dry. (Lid may need to be slightly cocked for water to evaporate occasionally. This allows the meat to continue browning without burning and adds moisture to ensure a juicy, tender roast.)

Meanwhile, prepare vegetables. Clean and peel potatoes. (Peels can be left on if desired.) Remove skins from onions. Leaving the skin at top intact to hold onion together. Cut an "X" at the root end about 1/2-inch into onion. Peel the carrots and cut into halves. Add to the roast after the first hour of cooking. Sprinkle the vegetables with additional salt and pepper. Continue to braise for an additional hour or until vegetables are tender.

To make the gravy, remove vegetables and roast from pan and keep warm. Remove as much of the excess grease as you can. Turn heat to medium-high. Add 1-1/2 cups water to pot. Bring to boil, scraping any brown bits from the bottom. Reduce slightly. While still boiling, gradually add smooth flour paste to water, stirring or whisking vigorously after each addition to prevent lumps. Add enough paste to reach desired thickness. Taste for seasoning.

Slice the roast. Serve beef and vegetables, passing the gravy separately.

Note: The amount of time required for cooking the vegetables depends on their size.

Variations: Omit the whole potatoes and serve with mashed potatoes. The gravy can be made with the addition of red wine; add it to the pot after removing the roast to deglaze the pan. Or braise the roast in red wine. Whole, peeled cloves of garlic and/or mushrooms can be added with the vegetables. Gravy can be thickened by any method you prefer, such as cornstarch or cream.

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