Categories: Beef Main Dish
Ingredients
- 1 Tbsp. salad oil
- 4 to 4 1/2 lb. pot roast (rump or eye of round)
- Salt
- 1/4 tsp. pepper
- 1 bay leaf
- 2 cloves garlic
- 1 large onion, chopped
- 1/2 tsp. Worcestershire
- Water
- 6 medium artichokes trimmed and quartered
- 1 lb. carrots, cut in 1-inch pieces
- 1 cup sliced celery
- 1/4 cup flour
Directions
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Heat oil in large Dutch oven; brown roast on all sides. Drain off fat. Sprinkle meat with 1 1/2 tsp. salt. Add pepper, bay leaf, garlic, onion, Worcestershire, and 2 cups water. Cover and simmer 2 1/2 hours, or until meat is almost done.
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Add 1 cup water and the vegetables. Sprinkle with 1 tsp. salt. Cover and simmer 30 minutes longer or until vegetables and meat are tender.
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Place meat and vegetables on platter (remove vegetables with a slotted spoon). Measure cooking liquid. Add water if needed to make 3 cups. Return to pan.
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Blend flour and 1/2 cup water; stir into cooking liquid. Cook, stirring constantly, until gravy boils; boil 2 to 3 minutes. Season to taste with salt and pepper and serve with meat and vegetables.
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To trim artichokes: cut off stems at base and remove 3 or 4 layers of bottom leaves. Cut off 1 to 1 1/2 inches from top of artichokes and trim off any tips remaining on leaves. Cut artichokes in quarters and remove chokes (fuzzy portion) from center. Rub all cut surfaces with lemon juice.