Ore Wagon Pot Roast

 

1
4 to 5 pound chuck roast
2
cups beef broth
2
large onions, sliced
2
cloves garlic, minced
1
tablespoon pepper
1
teaspoon salt
1
bay leaf
2
tablespoons olive oil
1
tablespoon A-1 sauce
1
tablespoon Worcestershire sauce
4
russet potatoes, cut in cubes
6
carrots, cut in 2-inch sticks
3
celery sticks
2
tablespoons parsley
1
tablespoon cornstarch (optional)

 

 

Preheat oven to 325 degrees.  Braise beef in olive oil, in medium-size Dutch oven.  Brown on both sides, 3 to 4 minutes per side.

 

Add broth, seasoning, onions, celery and garlic.  Bake in oven, covered, for 4 to 5 hours.  Check periodically and add more broth if it seems to be getting low.  (Keep the water over the top of the meat).  Add potatoes and carrots the last 30 minutes.

 

Remove from oven and let rest, covered, for 15 minutes.  Remove vegetables with a slotted spoon and cut meat.  Serve with au jus over potatoes and meat. 

 

Serves 4 to 6.