New England Pot Roast

  1. Preheat oven to 325 degrees.
  2. Mix 1/2 cup water and 1/4 cup flower in a jar, and set aside.
  3. In a Dutch Oven with a little oil. brown beef on all sides. (can use Bacon fat for more flavor).
  4. Sprinkle beef with salt and pepper.
  5. Add water, Wine, Beef Base, Celery, and Thyme to pot. (you can substitude 1 cup of Beef Stock for water, if you do not have Beef base).
  6. Bring to boil, cover, and put in 325 oven. for 2 1/2 hours.
  7. Add vegetables and cook for another 1 hour. (Note: 3 1/2 hours total cooking time. You can adjust cooking times by lowering oven to 300 degrees. I would not rasie them to speed up).
  8. Remove beef and vegetables from pot. Add enough water to bring liquid to two cups total. Bring to a boil and slowly add flour and water mixture, stirring until thickened. Add seasonings if needed.
  9. Slice roast against the grain and pile on warm plates.
  10. Serve the gravey and vegetables on the side.

round roast, kosher salt, ground black pepper, water, red wine, celery, beef base, thyme, white potatoes, carrots, onions, cold water, flour

Taken from www.food.com/recipe/new-england-pot-roast-308775 (may not work)

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