Wessel Best Recipes

This is an old-fashioned beef pot roast with vegetables and gravy. Feel free to add other vegetables to this pot roast, such as small white onions, parsnips, or sweet potato chunks.
INGREDIENTS:
1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 pounds
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon onion powder
dash leaf thyme
dash garlic powder
1/8 teaspoon black pepper
1 tablespoon olive oil
3 cups beef broth
5 to 6 medium potatoes, peeled, quartered (about 1 1/4 pounds)
1 cup baby carrots
1 small rutabaga or a few turnips, peeled and cut in chunks
1 medium yellow onion, cut in chunks
1/2 cup red wine or more beef broth
3 tablespoons all-purpose flour
3 to 4 tablespoons cold water
PREPARATION:
In a food storage bag, toss pot roast with the first 6 ingredients. Heat oil in a Dutch oven or large saucepan; add the pot roast and brown on all sides. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2 1/2 hours.
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Add 1/2 cup red wine or beef broth, along with the vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender. Strain juices into a saucepan and bring to a boil; reduce heat to a simmer. Simmer for 5 minutes. Combine 3 tablespoons flour with 3 to 4 tablespoons water and whisk to make a smooth mixture. Stir into the simmering broth, a little at a time, until thickened as desired.
Arrange sliced pot roast and vegetables on a platter. Drizzle some of the gravy over the sliced beef or serve gravy on the side.
Serves 6.