Easy Stovetop Pot Roast

by Henderson
(Kelowna)

Basic and easy. One my family enjoys.

2 tbsp grape seed oil
3 pound beef roast (like a chuck, or pot roast)
2 cups beef broth
1 cup vegetable juice (can use tomato)
3-4 potaoes, quartered
1 onion, quartered
2 stalks celery, cut into chunks
1 cup baby carrots (or regular carrots cut in chunks)
1-2 cloves garlic, minced
2 tbsp flour and 1/4 cup flour
seasonings to taste: salt, pepper, paprika, celery salt

Heat the oil in a large sauce pan, and brown the beef on all sides. Add the broth and juice, bring to a boil, then lower to a simmer, cover, and cook for 1.5 hours.

After 1.5 hours, add the vegetables. Cover and continue simmering for another .5 hour. The meat and vegetables should be fork tender at this point. Remove and place on serving platter.

Combine and flour and water in a clean, empty jar with a lid, and shake vigorously to combine without lumps. Add more water if you need to. Add flour/water to broth, increase heat to a boil, and cook till thickened.

Serve with crusty rolls and butter.