Grandma Marie’s Pot Roast

pot roast with broccoli and potatoesThis can be prepared on the stovetop and then transferred to a slow-cooker to welcome you home at the end of a long day.

2 1/2 rump roast

2 Tbs. oil

2 bay leaves

1/2 head celery sliced thin

4-6 carrots peeled and sliced thin

2 cups boiling water

1 Tbs. unbleached flour

1 large onion chopped fine

1 tsp. salt

1/4 tsp. pepper

Mix salt and pepper and flour together rub mixture into . Heat the oil and saute onion until light brown; add meat and sear on all sides to keep in the juices. Pour on the boiling water, add bay leaves, carrots and celery, cover tightly, then simmer slowly about 2 1/2 hours or until meat is tender (or transfer to low-heat slow cooker). Add a little boiling water as needed to prevent burning and maintain liquid for gravy. Remove meat to warmed platter and cover. Remove bay leaves, discard.

Dissolve flour in 1/2 cup cold water. Stir until smooth, no lumps. Add to pot and heat to thicken gravy.

Serve with mashed potatoes and cooked frozen buttered corn and warm dinner rolls.