Pot Roast


1 pot roast, 4-5 pounds
1/3 cup flour
2 tablespoons fat
2 teaspoons salt
dash of pepper
1/4 Shaker Celery Leaves
1/4 teaspoon Shaker Oregano
3 tablespoons wine vinegar
1 medium onion sliced
2 cups whole pearl onions
8 small carrots, pared (if they are really thick, slice once)
3 tablespoons flour
1/2 cup water

On waxed paper roll beef in flour to coat all sides. Heat the fat in a Dutch oven over medium heat and brown the meat on all sides, turning as it browns. Sprinkle with salt and pepper as you brown the meat. If the meat is of dubious quality, meat tenderizer may be liberally sprinkled on as it browns. It takes about 15 minutes to brown the meat. Add celery leaves, oregano, vinegar, the sliced onion and the 1/2 cup water. Cover tightly. Allow to simmer over low heat. Turn occasionally. Allow to cook approximately 3 and 1/2 hours. Add the pearl onions and carrots. Cover and simmer another hour or so until the meat is tender and the vegetables are done.

To make the gravy, skim off the fat from the broth in the Dutch oven. Add enough water to remaining broth to make 2 and 1/2 cups of liquid. In a small bowl combine the flour with the water. Stir into the liquid and cook until thickened. To the gravy add a pinch of Shaker Thyme and a pinch of Shaker Basil.