Beef Pot Roast

Beef Pot Roast

Serves 6

1 4lb beef arm pot roast, wrapped with string

1 bag baby carrots

2 stalks celery stalks, sliced ½ inch on the angle

3 c. Yukon gold potatoes, washed and chunked

1 yellow onion, sliced thin

½ c. beef broth

1 Tbs. beef roast seasoning, Penzeys Spices

Pinch of salt

6 grounds of fresh black pepper

Fresh Herbs wrapped in cheese cloth bundle (thyme, oregano, rosemary)

¼ c. flour

½ c. milk or water

Directions:

Slice vegetables and place in crock pot, add beef broth and fresh herb bundle.  Season beef with beef roast seasoning, salt and pepper on all sides.  In a hot skillet, add 1 Tbs. oil and sear the beef roast on all sides creating a dark brown crust. Place the roast on the vegetables and turn the crock pot to low for 3-4 hours.  The roast can be served pink in the middle. 

Gravy: Drain the drippings into the skillet.  In a glass jar with a lid place ¼ c. flour and ½ c. milk or water. Shake jar vigorously! Add to the drippings stirring with a whisk until the gravy is thickened.  It should coat the back of a metal spoon when dipped in.  You may need to add salt and pepper.