Herbed Pot Roast
"This is a dressed up "yankee-style" pot roast. No tomato sauce here! The herbs and spices really blend together well for a delicious gravy. You could probably finish this in the crock pot as well. Thicken the gravy at the end with a slurry made from flour and water."
- Ready In:
- 3hrs 20mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 4 lbs boneless chuck roast (bone-in ok too)
- 2 tablespoons flour
- 2 teaspoons celery salt
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
- 2 tablespoons vegetable oil
- 1 piece fresh gingerroot, peeled
- 1 teaspoon oregano
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon thyme
- 5 -6 whole allspice
- 2 bay leaves
- 1 cup beef stock
- 1⁄2 cup red wine
-
vegetables as desired
- onions or celery, etc
directions
- Mix together the flour, celery salt, mustard and pepper.
- Dredge the roast on all sides with the mixture.
- Heat the veggie oil in a Dutch oven.
- Add the roast and brown on all sides.
- Add the remaining ingredients except for the veggies.
- Cover and simmer 2 1/2 to 3 hours.
- Add veggies the last hour if using.
- Make a slurry from flour and water and thicken the gravy as desired.
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RECIPE SUBMITTED BY
graffeetee
Sandy, Utah
I am a retired proofreader and graphic designer. Lifelong love of cooking (and eating, too, of course!). It's wonderful for stress relief. Nurtures the soul as well as the body. I'd call my style "international comfort food."
