Recipe(tried): Sunday Dinner here in California - Helen's Oven-Braised Pot Roast with Vegetables

For dinner tonight DH & I will be enjoying a nice old-fashioned meal like my Mom used to fix. Oven-Braised Beef Pot Roast with potatoes, carrots & onion cooked in the roast juices, Southern Green Beans from our own Gina in FLA (thank you Gina, I love them this way!), Hot Rolls (from the bakery) & sliced tomatoes fresh from our garden.
We will probably have a little dish of ice cream with sauce later, while watching the new episode of Extreme Makeover-Home Edition.....I just love that show!

HELEN'S OVEN-BRAISED POT ROAST WITH VEGETABLES

1 3-4 lb. boneless beef cross-rib roast(or chuck roast)
1 Tbsp. vegetable oil
Kosher salt, pepper & garlic powder, to taste
2 bay leaves
1 C. hot water
3 lg. russet potatoes, peeled & quarted
4 carrots, peeled & cut into chunks
1 lg. yellow onion, peeled & cut into wedges
chopped fresh parsley (for garnish)

In a large oven-safe pan (I use a cast-iron chicken fryer), het oil until it shimmers. Wipe roast off & season with salt, pepper & garlic powder. Add to hot pan & sear roast on all sides until nicely browned. Pour off any excess fat. Place bay leaves on top of meat & pour the hot water around edges of pan. Cover & bake at 275 degrees for 3 hrs. Remove bay leaves, turn meat over & place the vegetables around sides of roast, salting them to taste. Cover pan & return to oven for 1 hr longer, check after 30 minutes & add a bit more hot water if needed.

When done, meat should just be falling-apart tender & veggies will have absorbed most of the juices in the pan. Place meat in center of large platter & surround with the veggies, grind a little black pepper over the top & sprinkle with chopped fresh parsley. If enough pan juices remain, pour into a small, heated sauce boat & serve with the meat.

Cali