Pot Roast

Ingredients

• 3-4 lb chuck roast
• ½ C all-purpose flour
• 2 tbs Colman’s dry mustard
• 1 tbs oil or bacon dripping
• 1 large onion, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 1 bell pepper, chopped
• 8 oz mushrooms, quartered
• 1 tbs tomato paste
• 1 tbs anchovy paste
• 1 tbs red wine vinegar
• 1 tbs Worcestershire sauce
• 1½ - 2 C vegetable stock
• Salt, pepper, garlic powder and onion powder, to taste
• 4-6 potatoes, cubed
• 3-5 carrots, ½" slices
• 1 lb frozen mixed vegetables
• 1 lb frozen corn
• 1½ tsp salt
• 1 tsp pepper
• 1 tsp rosemary, crushed
• 1 tsp thyme, crushed
• Tabasco or Louisiana Hot Sauce, to taste

Directions

1. Prep Roast: Preheat oven to 300°F. Rinse chuck roast, pat dry, and let sit at room temperature until fully dry.
2. Season: Season roast with salt, pepper, garlic powder, and onion powder. Let sit to absorb seasoning.
3. Coat: Combine flour with mustard and coat the roast on all sides.
4. Brown: Heat oil over medium heat. Brown roast on all sides until well seared.
5. Sauté Vegetables: Remove roast and add onions, celery, carrots, bell pepper, and mushrooms to the pan. Cook until softened.
6. Build Sauce: Add any remaining flour mixture and cook briefly. Stir in vegetable stock, season, and let reduce slightly.
7. Braise: Return roast to the pan, cover with vegetables and sauce, and cook covered in the oven until tender, stirring occasionally.
8. Add Vegetables: Add potatoes and additional vegetables. Continue cooking until all are tender.
9. Finish: Remove meat, chop, and return to the pot. Keep covered with liquid to stay moist.

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