This recipe can serve 5 to 6 adults.

Ingredients:

    3 to 5 lb 7 bone chuck roast thawed (You can substitue any roast you like in fact)
    4 or more cloves of garlic minced, mashed, sliced or whole it is up to you .
    2 Medium or large yellow onions chopped  (sweet is OK)
    4 or 5 stalks of fresh celery sliced (you can use wilted if you have it)
    3 dried chineese peppers whole (optional)
    7 or 8 carrots peeled and cut into whatever size appeals to you (sweet and fresh is preferable)
    4 or 5 potatoes peeled and quartered (you can use a pound or two of new potatoes if you prefer)
    1 cup of flour
    Konriko's All Purpose Greek Seasoning (http://www.conradricemill.com/ )
    1 half cup to 1 cup of canola oil or bacon drippings (more flavor in the drippings - heart stopping goodness)
    1 can beef broth
    salt and pepper

Recommended equipment:

    Large dutch oven roaster
    Large tongs
    Large fork
    Aluminum foil
    Cutting board
    Peeler
    Large knife
    Large measuring cup (the seperating type if you have one.)
    Sauce pan
    Whisk
    Wooden spoon
 

Suggested sides:

    green salad, spinich, hot rolls or biscuits.

Cooking time:

    3 to 4 hours

Instructions:

Preheat oven to 350° F.

Coat the meat librally with the Greek seasoning then flour well making sure to work the flour into the meat.
Place the dutch oven on the stove top and heat the oil (or lard).  Sear the chuck roast starting with the edges.  Hold the roast with the tongs while you are searing it, and sear every side well.  You want to brown the top and bottom of the roast.  (Yes, this is a pain, but it is worth it.)  After the roast is bown put the insert under the roast to keep it off the bottom of the roaster.   Add the beef broth now and turn off the stove. Add half of the onions and garlic, scattering them around and over the roast. If your roast fills the dutch oven, do not worry about getting them down the sides, it will get there when we turn the roast in an hour.

Set the timer for one hour and peel the potatoes and the carrots (peeling is optional, but momma always peeled hers and put the peels in the compost pile).

When the timer goes off remove the dutch oven from the oven and turn the roast.  Add the remaining onions and garlic and put in the potatoes and carrots.  (If you are going to slow-cook this over night, do not add all of the carrots and do not put in the potatoes, but do add some water.)
Turn the heat down to 300° F and return the roast to the oven.  Set your timer on 2 hours and check the roast at that time.  If you can remove the bones with little resistance it is done.  If not, return to the oven and check every half hour.

Once the roast is done remove the roast to a serving dish and the vegetables to a seperate dish and turn the oven off.  Cover the  meat with the aluminum foil and place the meat and vegetables back in the oven.  Pour the liquid from the roaster into a large measuring cup, the separating type if you have one and wait a few minutes for the fat to rise.  Seperate the broth from the fat and place the broth into a sauce pan.  Discard the fat.  Mix the flour (or cornstarch) with some water and whisk it into the broth over a medium heat.  Raise the heat under the sauce pan to medium high and stir until it boils.  Remove the gravy from the heat and serve on the side with the sliced roast.

Enjoy.

courtesy of www.dougriddle.com
 
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