SUBMITTED BY Rick Thompson
Blue Ridge Mountain Pot Roast
3-5 pound chuck roast
3 tablespoons of flour
2 tablespoons vegetable oil
Roll roast in the flour and brown in the vegetable oil in a large pot. Then stir in:
1 3/4 cups of beef broth
1/4 teaspoon of peppercorns
1 teaspoon of salt
2 bay leaves
Bring this to a boil and reduce the heat to low and simmer covered for 2 hours.
Then add:
2 pounds of potatoes, pared and quartered
1 cup of sliced celery
2 cups of sliced carrots
1 pound of peeled white onions
If needed, put in more water or broth to cover the vegetables and cook for 1 more hour or until vegetables are tender.
Put meat and vegetables onto a hot platter and sprinkle with parsley.
Pour off drippings and thicken with enough flour to make gravy.
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