Hey Valentine, it's Pot Roast Sunday!
1 or 2 Chuck Roasts
1 small bag of whole carrots
2 stalks celery
6 or more potatoes, peeled and quartered
2 Tablespoons Olive oil
3 Tablespoons corn starch
Preheat oven to 350 degrees.
Heat olive oil in medium high skillet. Sprinkle the roast with salt and pepper and dust with flour. Brown off meat on both sides.
While the meat is browning, peel carrots and clean celery. Cut both in half. Quarter an onion. Place vegetables (except potatoes) in roasting pan that has been sprayed with non-stick spray. Sprinkle a tablespoon of flour on vegetables. Place roast in pan. Fill with water until it reaches the top of the roast. Bake for 3 hours and 15 minutes, then place potatoes in roasting pan and bake for 45 minutes.
Remove from oven. Lift meat out with spatula and place on serving platter. With slotted spoon, take out vegetables.
Gravy: Strain juices into a bowl. In a medium sauce pan, bring reserve juices to a boil. Add 3 tablespoons of corn starch dissolved in a cup of water. Stir constantly until thickened. Add salt and pepper to taste.