Stove top pot Roast

 

Ingredients

• 2 tablespoons vegetable oil 
• 1 (3 pound) beef chuck roast 
• 1 onion, chopped 
• 4 cloves garlic, crushed 
• 4 stalks celery, chopped 
• 1 tablespoon dried basil 
• 1 teaspoon dill
• salt and pepper to taste 
• 6 potatoes, quartered 
• 6 carrots, peeled and cut into chunks
• 1/2 cup of flour 

Directions

Instructions Checklist

• Step 1 
  Heat the oil in a large pot or Dutch oven over medium-high heat. Sprinkle with salt pepper and flour.
• Place the roast in the pot, and quickly brown on all sides.
  
  
• Step 2 
  Fill the pot with enough water to cover the roast about 6 cups . Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.
• Make a roux by taking a 1/4 cup of corn starch and 1/4 cup cold water and mix together and add to pot roast to thicken .  Heat to thicken . Adjust your salt and pepper.