Snowy Day Pot Roast
Serves: 6-8
 
Ingredients
  • 3 to 3-1/2 pound beef chuck pot roast
  • ⅔ cup vegetable juice cocktail (V-8)
  • 1 envelope (1.12 ounces) instant meat marinade
  • 1 bag (1.5 pounds) small whole new potatoes or fingerling potatoes
  • 1 bag (1 pound) baby carrots
  • 3 stalks celery
  • 2 medium onions
  • For gravy later: ½ cup cold water mixed with 2 Tablespoons all-purpose flour
Instructions
  1. Trim excess fat from the pot roast; discard fat. In a Dutch oven stir together the V-8 and meat marinade mix. Place pot roast in marinade and let stand for 15 minutes, turning meat halfway through. Scrub potatoes and carrots. Cut celery into 1-inch pieces; set all aside. Peel onions and cut into wedges. Add onions to Dutch oven with meat.
  2. Place Dutch oven over burner on high heat. When liquid boils, reduce heat to low and it boils gently. Cover and cook for 40 minutes. Add potatoes, carrots, and celery. Cover and cook an additional 1-1/2 to 2 hours or until meat and vegetables are tender.
  3. Transfer roast and vegetables to a serving platter; cover with foil to keep warm. For gravy, pour the liquid from the pan into a 2-cup measure. Spoon off excess fat. You should have about 1-1/2 cups. If not, add water to make 1-1/2 cups. Return juices to pan. Stir together the ½ cup cold water and 2 Tablespoons flour, or put in a jar and shake. Pour into juices in pan. Turn up heat to medium- high and cook, stirring, until thickened and bubbly. Spoon some gravy over meat and vegetables and pass remaining gravy.
  4. Note: I throw in a bay leaf and a sprig of thyme into the Dutch oven, if I have them. Remove before making gravy.
Recipe by The Culinary Cellar at https://theculinarycellar.com/let-it-snow-and-make-a-pot-roast/