Pot Roast

What could be easier than a meal that cooks itself while you attend to more important things? Yankee Pot Roast is traditionally assembled on Sunday mornings and left to cook while the family is at church. The aroma will welcome you home and the leftover pot roast is delicious for sandwiches.

Roast and Vegetables

    1 (4-pound) boneless beef chuck roast
    2 tablespoons corn oil
    4 garlic cloves, crushed in a garlic press
    1 teaspoon Italian herbs
    1 teaspoon lemon-pepper seasoning
    teaspoon freshly ground Tellicherry peppercorns
    2 tablespoons all-purpose flour
    8 small russet potatoes, peeled and cubed
    4 large carrots cut in a thick julienne style
    1 teaspoon Fleur de Sel
    2 cups water


    Pan juices
    2 cups water
    2 teaspoons beef base
    2 tablespoons all-purpose flour
    cup water
    Lemon pepper seasoning


1.  Preheat the oven to 350.

2.  Roast: Rinse the meat in cold water; pat dry and place in an
     extra large stainless roasting pan with a lid. Use a pastry
     brush to mix oil, crushed garlic cloves, Italian herb mix,
     lemon pepper and freshly ground pepper in a small bowl.

3.  Brush seasoned oil over the roast. Dredge with flour, then
     arrange the carrots and potatoes around the roast; sprinkle
     with Fleur de Sel. Pour water into the roasting pan.

4.  Place the roast in the preheated oven, then reduce the heat to
. Cook covered for 6 hours, then raise the heat to 350
     and bake uncovered for - 1 hour to brown meat.

5.  Remove the roast from the roasting pan and place it on a
     cutting board. Let it sit covered with the lid for 10 minutes.
     Place all the vegetables around the edges of a serving platter.

6.  Gravy: Place the baking pan on a front burner and heat over    
     medium heat. Whisk pan juices with water and beef base.
     Mix flour and cup water; add a little of the pan juices,
     then pour back into the pan. Whisk until gravy is thickened.

7.  Check seasonings and add lemon-pepper seasoning to taste.

8.  Slice and arrange meat on serving platter. Pour gravy over
     vegetables and meat for a wonderful presentation. Remember     
     to garnish with sprigs of fresh parsley or other herbs.

     Makes 8 servings