Prep 15 mins
Cook 2 hrs 30 mins
This old-fashioned pot roast is the best, smooth gravy is a tempting topper for the tender, flavorful meat.
- 1 (6 lb) rolled boneless chuck roast
- 2 tablespoons vegetable oil
- 1 large onion, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 celery rib, coarsely chopped
- 2 cups water
- 1 (14 1/2 ounce) can beef broth
- 2 bay leaves
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄4 cup all-purpose flour
- 1 teaspoon lemon juice
- 4 -5 drops hot pepper sauce
- In a large skillet over medium-high heat, brown roast on all sides in oil. Transfer to a large roasting pan; add onion, carrots and celery.
- In a saucepan, bring water, broth and bay leaves to a boil. Pour over roast and vegetables.
- Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once. Remove roast to a serving platter and keep warm.
- For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves.
- In a saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually stir in pan juices; bring to a boil. Cook and stir for 2 minutes. Add lemon juice and hot pepper sauce;a mix well. Serve with the roast.