Easy Old Fashioned Pot Roast

Easy Old Fashioned Pot Roast

Ingredients:

• 3 to 3.5 lbs. beef chuck roast (boneless)
• 3 tablespoons olive oil and 2 tablespoons butter
• 1/2 cup unbleached flour, divided
• 2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 tsp. each paprika, thyme, granulated garlic
• 1 large onion, diced
• 2 large carrots, sliced diagonally
• 1 rib celery, sliced diagonally
• 21/2 cups +1/2 cup beef broth
• 1/4 cup chopped fresh parsley

Mix together 1/4 cup flour, salt, pepper, paprika, thyme and granulated garlic. Trim beef, if necessary, and dredge generously with flour mixture on all sides. In Dutch oven with tight lid, melt butter with oil. Add meat and brown deeply on all sides (5 min.) adding onion, carrots and celery after 3 minutes, letting veggies brown also. Add 21/2 cups beef broth and bring to a boil. Cover tightly. Place in preheated oven at 350 degrees for 3 to 3 1/2 hrs. or until meat is fork tender. Remove meat from pot and skim off fat from the juices. Mix remaining 1/4 cup flour with 1/2 cup beef broth and whisk into the juices in pot. Cook over low heat on stove top to thicken broth. Add chopped parsley and return meat to pot. Serve with mashed potatoes.