Pot Roast

Bottom Round Roast.   Look for one that is shaped like a block. 

Carrots chopped

Celery chopped

Onion chopped

Garlic chopped

Beef stock

Heat your Dutch Oven. 

Season the roast with salt and pepper. 

Add a double turn of EVOO to the hot Dutch Oven. 

Brown the roast on all sides and remove to a plate. 

Add a turn of EVOO and the carrots, celery and onion to the Dutch Oven. Stir occasionally to scrape up the brown goodness on the oven bottom. Cover and roast till the veges are wilted and then add the garlic. Continue to sauté until you can smell the garlic - about two minutes. 

Add enough beef stock to the oven to cover the veges plus a quarter inch or so.  Bring to a slow boil. 

Return the roast to the oven.  

Cover and reduce the heat to low. Braise until done - 2 1/2 to 3 hours. Check occasionally to make sure there is liquid in the pan; add additional as needed. About half way through, turn the roast over to cook evenly. 

Remove roast to a platter and tent with foil. 

Make a roux and thin with a little beef stock.  Add roux to veges in oven. Use a 'boat motor'😬 to purée the veges. Turn up the heat to bring to a low boil. Add a bit of flour as needed to make a nice gravy. 

Serve with mashed potatoes, creamed cucumbers and Brussels sprouts.