Easy Pot Roast, Veggies, and Gravy

The CrockPot Method
This meat FALLS apart it's so tender!

Ingredients

3-4 lb. Pot Roast
1- 14.5 oz can of Fat Free Chicken Broth
2 medium white Russet potatos
1/2 White or Yellow Onion
3-4 carrots
5-6 stalks of Celery
Kosher Salt
Pepper

Start this about 8pm at night or later if you wish. Place the STILL frozen pot roast in the
crockpot, fat side down (if there is fat). Bring the chicken broth to a boil in a pot. Then pour
over the meat. Turn the crockpot setting to LOW. Lightly sprinkle Kosher Salt over the top of
the meat, and add a generous topping of ground Black Pepper. Cover and let sit overnight. DO
NOT OPEN the crockpot lid until tomorrow!!!

In the morning, peel and cut the potatoes into about 8ths. Place and stuff the potatoes down into
the broth next to the meat. Peel the carrots and cut into about 3 inch lengths, slicing in
half lengthwise. Cut your celery in larger 1/2 inch crosscuts and add to the pot. Slice off the
ends of your onion, peel any tough layer off the outside. Cut your onion in half from top to bottom,
and then cut one of the halves in half again, top to bottom. Peel apart the onion and layer over the
top of the roast and veggies. You may add all of the onion or a quarter or whatever amount you
prefer. Give a sprinkle of Kosher Salt and top with a lil more Black Pepper once more. If
you like, add garlic or other spices. You are your own judge.

Now the SECRET is DO NOT open the crockpot lid until ready to eat that night. You do NOT need to
add more water and you need the flavors to cook into your food. See below for making a really
simple and delicious gravy from the drippings.



The Traditional Oven Method

Ingredients

3-4 lb. Pot Roast
3 medium red potatos
1/2 White or Yellow Onion
3-4 carrots
5-6 stalks of Celery
Salt
Pepper

Place the roast in a 9x13 baking pan or dish. Pour in about 1 cup of water. Salt and pepper the
roast and place in a preheated oven at 375 degrees for one hour.

Clean and peel the potatos, cutting into cubes (your preference on size, not too big though
or they don't cook all the way through). Peel and cut carrots in 2 inch strips. Chop onion
into large pieces. Cut the celery into generous large crescents, 1/2 inch in size at least.
They'll cook just fine.

Remove the roast at the end of the first 60 minutes and add the vegetables. Salt and Pepper
again, including the beef.. be generous with the pepper! The flavor is outstanding, you won't
overdo it! It cooks into the meat.

Cook again for another 30 to 60 minutes. 30 minutes for more rare meat. 45 or medium well,
and 60 for Done.

Remove meat and veggies. Pour the liquid into a sauce pan. Add 2 to 3 cubes of Beef Bullion
and bring to a boil. Add 3 tbs of Corn Starch to a cup with just a little water (1/4 cup
perhaps) and stir till the corn starch is dissolved. Slowly add the mixture to the boiling
broth and it will begin to thicken. If you want it thicker, try another small mix of Corn Starch
and water again.

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