Beef Pot Roast Recipe

Grandmother's Pot Roast

3 to 4 pound beef roast
1 tablespoon flour
1 teaspoon salt
dash of black pepper
pinch of ginger
1 to 2 tablespoons oil
1 large onion, sliced
1 clove garlic
2 stalks celery, cut into large pieces
piece of green pepper
1 tomato, cut into chunks
2 carrots, cut into large chunks
small piece of yellow turnip (or rutabaga)
1/4 cup water
1/4 wine or sherry

Wipe the meat with a paper towel to dry it. Mix together the flour, salt, pepper and ginger. Rub mixture on all sides of the meat.

Heat the oil in a heavy roasting pot. Brown the meat on all sides. Place the vegetables around the roast. Pour water and wine or sherry over the roast. Place lid on the pot and simmer on the stovetop for about 3 hours. This pot roast can also be baked in the oven at a medium heat (about 350ºF) for the same length of time.

Remove meat. To the essence in the pan add the heaping tablespoon of flour plus the water. Cook, stirring often, until thick. Strain the gravy (including the vegetables)) through a sieve. Makes a most delicious gravy.

Made of enameled cast iron, these Le Creuset pieces absorb and retain heat more efficiently as you cook, roast and bake. The cookware set includes various pieces for cooking stews or soups, searing steaks, warming sauces or baking lasagna. Le Creuset 6-pc. Enameled Cookware Set, Cobalt Blue

• If you don't want to use sherry or wine to flavor the pot roast, substitute an equal amount of beef broth.