I think this is the first Pot Roast that DH and I have had all winter.  It's such a comfort food meal for a cold Massachusetts evening!  We looked forward to it all day:-)  I served it with Gravy, Mashed Potatoes, Peas, and Stewed Apricots.
POT ROAST

1 (3 lb.) chuck roast or beef brisket
1 1/2 tablespoons canola oil
1 thick slice onion, cut in half
1 carrot, peeled and chopped in large pieces
1 stalk celery, rinsed and chopped in large pieces
2 cloves garlic, peeled and smashed
1 bay leaf
1/2 tsp. dried thyme leaves
1 tablespoon tomato paste
2 beef bouillion cubes
Water to almost cover

3 to 4 tablespoon all-purpose flour
Salt and pepper to taste
1/4 cup milk
Water

Preheat oven to 350 degrees F.

Heat oil in large cast iron pan over medium-high heat.
Pat roast dry with paper towels.  Place in pan and brown about 5 minutes on each side.

When roast is browned on both sides, add water to almost cover, and all other ingredients.  Cover and bring to simmer on stove top.  Place in oven and cook for 3 hours or until meat is very tender.  Place meat on platter and keep warm until ready to serve.

Place pan that you roasted your meat in on stove.  Remove onion, carrot, celery, garlic and bay leaf and discard.  Skim fat off top off drippings or use a gravy separator to remove fat from drippings.  Return drippings to pan.  Stir in 3 - 4 tablespoons flour and cook, whisking over low heat for 2 minutes.  Add milk and cook for another minute or so.  Slowly add water so gravy is somewhat thin.  Raise heat to medium and cook until garvy thickens and is hot.  Season to taste with salt and black pepper.  Serve in a bowl or gravy boat.

MASHED POTATOES

3 large Rusett or Idaho potatoes, about 2 - 2 1/2 pounds, peeled and cut into large pieces (I cut each potato in half, lengthwise, then into thirds crosswise so I have 6 pieces from each potato.)
Water to cover
3 tablespoon butter
1/4 to 1/2 cup hot milk
Salt and pepper to taste

Place potatoes in pan with cold water to cover.

Cover pot and bring potatoes to a boil.  Remove lid and lower heat.  Cook potatoes for 10 - 10 1/2 minutes.  Drain potatoes and in pan over low heat shake the pan until any remaining water has evaporated from the potatoes.  Add butter and when melted, add milk.

Using a hand mixer, or old fashioned potato masher, mash potatoes until the consistency you like - lumpy or smooth.  Season to taste with salt and pepper.  Place in serving bowl and keep warm until serving time.

STEWED APRICOTS

1 lb. dried apricots
Water
1/2 to 1 tablespoon sugar

Place apricots in a medium sized saucepan. Put enough water to cover top of apricots. Cover pan and bring to a boil. Lower heat to low or very low (depending on your stove) and simmer apricots for 40 to 45 minutes until they are tender. Watch to make sure that they do not boil dry or burn and add small amount of water if needed.

After 40 to 45 minutes , add the sugar and stir over low heat until it is dissolved. This takes only seconds or maybe a minute. I don't care to have the apricots terribly sweet but if you want them sweeter, add more sugar. Place in serving dish and cool.

Serve at room temperature or chilled. These add lovely color to a plate and a different flavor or taste as well. Refrigerate or freeze tightly covered. 