Blue Ridge Mountain Pot Roast

Instructions

1. 1

   Roll roast in the flour and brown in the vegetable oil in a large pot.

2. 2

   Then stir in: 1 3/4 cups of beef broth, 1/4 teaspoon of peppercorns, 1 teaspoon of salt, 2 bay leaves

3. 3

   Bring this to a boil and reduce the heat to low and simmer covered for 2 hours.

4. 4

   Then add: 2 pounds of potatoes, pared and quartered, 1 cup of sliced celery, 2 cups of sliced carrots, 1 pound of peeled white onions

5. 5

   If needed, put in more water or broth to cover the vegetables and cook for 1 more hour or until vegetables are tender.

6. 6

   Put meat and vegetables onto a hot platter and sprinkle with parsley.

7. 7

   Pour off drippings and thicken with enough flour to make gravy.