Old-Fashioned Pot Roast



2 Tbs (30 ml) vegetable oil

3 to 4 lb (1.5 to 2 Kg) beef chuck, shoulder, round,

or rump roast

2 to 3 carrots, cut into 2 inch (5 cm) pieces

2 to 3 ribs celery, cut into 1 inch (2 cm) pieces

2 to 3 small turnips, peeled and quartered

4 to 6 small potatoes, peeled (optional) and quartered

1 medium onion, stuck with 3 cloves

6 to 10 whole cloves of garlic, peeled

2 bay (laurel) leaves

2 cups (500 ml) beef stock or red wine, or

combination of the two

Salt and freshly ground pepper to taste



Heat the oil in a large, heavy pot over high heat and lightly brown

the roast on all sides. Add the remaining ingredients and bake

covered in a 300F (150C) oven for 3 to 4 hours, or until meat is

tender. You may also simmer it covered on the stove over low heat for

3 to 4 hours. Under either method, check the pot occasionally and

add more liquid if necessary. Remove the meat is when it is done

and cut into thick slices. Arrange the sliced meat on a serving platter

or individual plates and add the vegetables. Discard the onion and

bay leaves. Skim the excess fat off the liquid and ladle it over the

meat and vegetables. Serves 4 to 6.



Bon appetit from the Chef and staff at World Wide Recipes