2 1/2 to 3 pound boneless beef chuck pot roast
salt and pepper
14 oz can beef broth
1 large onion chopped
2 stalks of celery, cut into 2 inch lengths
5 cups of assorted veg...(potatoes, sweet potatoes, carrots, parsnips, whole shallots, garlic bulbs, etc...I"m sticking with carrots and Yukon gold potatoes)
1/4 cup water
3 tbsp all purpose flour
Place vegetables in crock pot. Trim fat from meat. Sprinkle the roast with salt and pepper. Cut roast to fit crock pot if necessary. Place the roast on top of the vegetables. Add beef broth. Cover and cook on low heat for 9-11 hours or High heat for 4 1/2 to 5 1/2 hours. Remove meat and vegetables from crock pot to serve...but save the liquid to make a gravy! See below:
To make a gravy with the juices:
Using a slotted spoon, transfer meat and vegetables to a serving platter. For gravy, place pan juices in a glass measuring cup; skim off any fat. Discard enough pan juices or add enough water to equal 1 1/2 cups. In a medium sauce pan whisk together the 1/4 cup water and the flour until well combined. Add the 1 1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Serve gravy over meat and vegetables!
And this is just my thought for tomorrow, I'm going to make a lb of egg noodles to go with the vegetables because I know the kids love them and they are nice and tender...and of course some Italian bread!
Have a great Fall weekend!!!