Recipe: Dad's Pot Roast

Dad's Pot Roast
rec.food.cooking/Gloria Puester

Sear a boneless chuck roast. Place in small roasting pan. Deglaze searing pan with 1 cup dry red wine and pour it over beef. Top with 1 med. onion, sliced, 1 or more cloves of garlic, 1 or more stalks of celery, chopped, and 1 green pepper, chopped coarsely*. Seal with foil or the pan lid. Roast at 350 degrees till nearly tender, adding beef broth as necessary to keep moist.

Add carrots, peeled quartered potatoes (optional: cubed rutabega) to the liquid and cook till tender.

Optional: cook potatoes on the stove if you want them mashed instead of cooked in the broth

Adjust seasonings. Pour off liquid into a glass measuring cup, skim off the fat. The remaining gravy may be thickened with your choice of flour roux or cornstarch. Simmer to thicken.

*Spices may be added at this point. Your choice of any--red pepper flakes, thyme, marjoram, bay leaf, etc. My choice depends on my mood.

My husband demands it be served with horseradish as a condiment.