Beef Veal: Pot Roast 07 by Recipe Cottage

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	Pot Roast 07

		Pot Roast 1 cup flour salt pepper thyme bay leaf onions celery carrots potatoes, peeled mushrooms flour butter Mix flour with salt, pepper, thyme, and crumbled bay leaf. Take the roaster and place it on the stove and put oil on the bottom and turn the stove on high. Take the meat, dredge it in the flour and then put it into the roaster and brown it on all sides. Sprinkle over any additional desired seasonings. When the meat is brown, add 1/2 cup of water, cover the meat, and put it into the oven at about 300 - 325 deg. Optionally, put a couple of onions and a couple sticks of celery into the roast while it is roasting. This is to flavour the meat and gravy. After the 1 to 1 1/2 hours, add the carrots, potatoes and mushrooms and let the roast continue for at least another hour until the veggies are tender. When this is done, spoon out the veggies into a bowl, place the meat on a platter, and strain the juices into a grease separator pitcher. Pour the juices back into the roaster and turn on the stove high. When the juices begin to boil, add a roux (flour cooked with butter) and thicken up the gravy. Arrange the veggies around the roast and serve.