Blue Ridge Mountain Pot Roast
 

3-5 pound chuck roast
3 tablespoons of flour
2 tablespoons vegetable oil

Roll roast in the flour and brown in the vegetable oil in a large pot.

Then stir in:
1 3/4 cups of beef broth
1/4 teaspoon of peppercorns
1 teaspoon of salt
2 bay leaves

Bring this to a boil and reduce the heat to low and simmer
covered for 2 hours.

Then add:
2 pounds of potatoes, pared and quartered
1 cup of sliced celery
2 cups of sliced carrots
1 pound of peeled white onions

If needed, put in more water or broth to cover the vegetables and cook for 1 more hour or until
vegetables are tender.

Put meat and vegetables onto a hot platter and sprinkle with parsley.

Pour off drippings and thicken with enough flour to make gravy.