Pot Roast

Ingredients

• 3-4 lb chuck roast
• ½ C all-purpose flour
• 2 tbs Colman’s dry mustard
• 1 tbs oil or bacon dripping
• 1 large onion, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 1 bell pepper, chopped
• 8 oz mushrooms, quartered
• 1 tbs tomato paste
• 1 tbs anchovy paste
• 1 tbs red wine vinegar
• 1 tbs Worcestershire sauce
• 1½ - 2 C vegetable stock
• Salt, pepper, garlic powder and onion powder, to taste
• 4-6 potatoes, cubed
• 3-5 carrots, ½" slices
• 1 lb frozen mixed vegetables
• 1 lb frozen corn
• 1½ tsp salt
• 1 tsp pepper
• 1 tsp rosemary, crushed
• 1 tsp thyme, crushed
• Tabasco or Louisiana Hot Sauce, to taste

Directions

1. Preheat oven to 300°F. Wash the chuck roast, pat dry and allow to dry at room temperature for an hour or two.
2. When fully dried, season well with salt, pepper, garlic powder and onion powder and let sit for an hour or more.
3. Combine the flour and Colman's mustard and sift over the roast, covering all sides.
4. Heat the oil over medium flame and place roast in oil to brown, making sure to brown all sides (about 10 minutes each side).
5. Remove the roast to a cooking tray and add the onions, celery, carrots, bell pepper and mushrooms and sauté until limp, about 5-6 minutes.
6. Add whatever flour mixture that was not used for the meat, sauteacute for 60-90 seconds (about 1 and a half minutes), then add the vegetable stock. Add the salt, pepper and herbs and reduce slightly.
7. Return the meat, cover with the mirepoix and sauce and cook covered in a 300°F oven for 2 hours, stirring occasionally.
8. Remove the roast from the oven and add the potatoes, carrots, frozen vegetables and any other root vegetables you have, cover and return to the oven for another 90 minutes.
9. When it’s done and all the vegetables are soft, remove the meat to a cutting board, chop coarsely, return them to the pot and cover with the liquid. This will keep them moist during the service and in the refrigerator.