Spring Pot Roast and Vegetables

Ingredients

• 1/2 cup cooking oil
• 3 lb. boneless beef chuck shoulder pot roast
• 2 whole carrots
• 1/3 cup cubed carrots, steamed to tender-crisp
• 2 whole celery stalks
• 1/3 cup cubed celery, steamed to tender-crisp
• 1 large onion, quartered
• 1 lb. whole tomatoes, cored
• 2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 3 cups water
• 1/4 cup flour
• 1/3 cup cooked peas (or frozen peas, thawed)
• 1/2 cup green beans,cut in bite size pieces, cooked to crisp-tender ( or frozen and thawed)
• Chopped Parsley for garnish.

Directions

1. In a Dutch oven, heat oil over medium heat. Add beef roast, whole carrots, whole celery and onions. Cook until beef is browned on all sides.
2. Add tomatoes, salt, pepper and water. Bring to a boil. Cover and let simmer over low heat about 3 hours or until beef is tender.
3. Remove roast to a platter and tent to keep warm. Strain cooking liquid into a bowl, discarding vegetables. Skim off fat, returning 1/4 cup of fat to Dutch oven.
4. Stir flour into fat and add the cooking liquid. Cook, stirring constantly, until thickened.
5. Adjust seasonings if necessary. Add cubed carrots, celery, peas and beans and heat through.
6. Garnish with parsley and serve with the gravy.