Italian Pot Roast

 

2

tablespoons olive or vegetable oil

1

bone-in beef chuck roast (3 to 3 1/2 lb)

1

teaspoon salt

1

teaspoon pepper

8

medium potatoes, cut in half (4 cups)

4

carrots, cut into 4 pieces

3

stalks celery, cut into 4 pieces

1

medium onion, quartered

1

tablespoon chopped garlic

1

jar (26 oz) tomato basil pasta sauce

1/2

cup cold water

1/4

cup all-purpose flour

• 1 Heat oven to 350°F. In 12-inch skillet, heat oil over high heat. Sprinkle beef roast with salt and pepper; place in skillet. Cook about 6 minutes or until beef is browned on both sides.
• 2 Place beef in large shallow roasting pan. Arrange potatoes, carrots, celery and onion around beef. Sprinkle garlic over beef and vegetables. Pour pasta sauce over top.
• 3 Cover pan with foil; roast 3 hours to 3 hours 30 minutes or until beef and vegetables are tender.
• 4 Remove beef from pan; place on serving platter. Cut beef across grain into slices; arrange vegetables over top. Cover with foil to keep warm.
• 5 Skim excess fat from drippings in pan. Place 2 cups pan drippings in 1-quart saucepan (if necessary, add water to equal 2 cups). In tightly covered container, shake cold water and flour until smooth. With saucepan over medium-high heat, gradually stir flour mixture into drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.