Pot Roast

Servings: six

Ingredients:

1 boneless chuck roast (3-4 lb) about 1-1/2 inches thick.

2 to 3 T. vegetable oil

1 large onion, sliced

salt

pepper

1 c. water

1/3 c. flour plus 1/2 c cold water

Procedure:

Preheat a loage heavy dutch oven on medium high heat. Add oil. Reduce heat to medium low, and brown meat for about 15 minutes on each side. Add onion when you turn the meat. Salt and pepper to taste. Add about 1 cup of water---to about half the depth of the meat. Cover and simmer on low heat until tender---about 3 hours.

Remove meat to platter.

For gravy: Combine flour and cold water in a small bowl, and whisk to blend. Add to hot liquid in the dutch oven, stirring constantly with a big whisk. Cook on low heat until it thickens. Add more salt, to taste.

You might like this with horesradish sauce as a nice change of pace.

Source: Lena Driscoll

Recipes collected and reproduced by Diane and Steve Schwartz and family and friends.