Pot Roast
3-4 LBS. boneless chuck roast
2-1/4 Tbls vegetable oil (try olive oil!)
3/4 tsp. pepper
4 onions, cut into quarters
5 stalks celery, cut into pieces
3 tsp. instant beef flavored bouillon
1 cup hot water
6 potatoes, cut into halves
6 carrots, cut into pieces
1 clove garlic
Preheat oven to 325 F.
On top of stsove, in 5-quart dutch oven or roasting pan, heat oil over med high heat
Add meat and brown about 6 minutes on each side.
Drain excess fat, if desired. Sprinkle pepper on all sides of meat. Add 1 onion, 1 stalk of celery and garlic to meat.
Dissolve bouillon in 1 cup hot water and pour over roast. Bring to boil; cover.
Bake at 325 F for 60 minutes.
Add remaining vegetables;
cover and bake an additional 60 to 75 minutes or
until meat and vegetables are at desired tenderness.
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