Beef Pot Roast

Ingredients

• 1/4 cup flour
• 1 teaspoon paprika
• 1 teaspoon ginger
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 1 2.5-4 pound chuck roast
• 3 tablespoons oil
• 6-8 Gold Yukon potatoes (halved or quartered*)
• 1 pound baby carrots
• 1 small onion (cut in large chunks)
• 2 stalks celery (cut in 2-inch pieces)
• 3 cups beef broth**
• Salt and pepper to tastes
• Fresh rosemary and thyme (for garnish)

Instructions

1. 1

   Mix flour and spices together and rub over the meat. (I like to put the flour/spices in a pie dish and then press the meat into it on all sides.) Reserve the extra spice mixture to whisk into the broth before adding it. This gives everything more flavor and helps thicken the broth a little.

2. 2

   Heat oil in a large pot over medium high heat and brown on all sides.

3. 3

   --- Stove-Top Method: ---

4. 4

   Add the potatoes, carrots, onions, and celery to the pot and pour in the broth (mixed with leftover seasoning). Place the lid on, turn heat to low, and simmer for 4-5 hours. Add salt and pepper to taste and garnish with fresh rosemary and thyme.

5. 5

   --- Oven Method: ---

6. 6

   Add the potatoes, carrots, onions, and celery to the pot and pour in the broth (mixed with leftover seasoning). Place the lid on and put in the oven at 275 for 4-5 hours. Add salt and pepper to taste and garnish with fresh rosemary and thyme.

7. 7

   --- Crock-pot Method: ---

8. 8

   Place the roast in the bottom of the crock-pot. Top with the potatoes, carrots, onions, and celery. Pour in the broth (mixed with leftover seasoning), cover, and cook on high for 4-5 hours or low 7-9 hours. Add salt and pepper to taste and garnish with fresh rosemary and thyme.