INGREDIENTS

INSTRUCTIONS

Pat roast dry and season with salt and pepper. In a Dutch oven, heat
the vegetable oil over moderately high heat until hot but not
smoking. Add the roast and brown on all sides, about 15 minutes
total. Transfer the roast to a plate and pour out all but 1
tablespoon of fat from the pan. Add the onions, carrots, and celery
to the pan and cook over moderate heat, stirring until golden. Place
the roast back in the pan along with the bay leaves, thyme, and
enough of the beef stock to come up 2/3 of the way up the beef. Bring
the pot roast to a simmer on top of the stove, skim, cover tightly,
and set in the lower third of a 350 degree preheated oven. Regulate
heat so that the liquid remains at a gentle simmer for 2 1/2 to 3
hours, until the beef is tender. Turn the roast over several times
during its braising.
Transfer roast to a cutting board and let stand 10 minutes, covered
with aluminum foil to keep warm. Skim off any fat from the surface of
the liquid. Strain the liquid. To thicken the sauce slightly, bring
the liquid to a boil. For each cup of liquid, stir together 1
tablespoon butter and 1 tablespoon flour. Whisk the butter mixture
into the liquid. Simmer, stirring constantly, until thickened. Slice
the pot roast and serve with the sauce and boiled new potatoes.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 936 Calories (kcal); 75g Total Fat; (74% calories from
fat); 10g Protein; 47g Carbohydrate; 124mg Cholesterol; 9074mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0
Fruit; 14
1/2    Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9395
Converted by MM_Buster v2.0n.

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