Pot Roast with Gravy

​3 pounds chuck roast
roast beef seasoning
2 tablespoons vegetable oil
2 cans (14.5 ounces each) beef broth
2 tablespoons Worcestershire sauce
3 cloves garlic, smashed and peeled
1 onion, peeled and cut into wedges
3 stalks celery, leaves attached and cut into 4" pieces
3 carrots, scrubbed and cut into 4" lengths
2 tablespoons peppercorns
3 tablespoons butter
3 tablespoons flour
salt and pepper
hot mashed potatoes
 
1. Preheat oven to 350 degrees. Coat roast with seasoning mix and brown both sides well in oil in a large covered Dutch oven.
 
2. Add broth and Worcestershire sauce to pot and bring to a boil. Arrange garlic, onion, celery, carrots and peppercorns around meat.  Add water or additional broth to fully cover meat, if necessary.  Cover and bake for 3 hours or until meat is very tender.
 
3. Remove meat to a cutting board and set aside. Carefully ladle cooking liquid into a fat separator (there should be at least three cups).  In a large skillet, heat butter over medium and whisk in flour; cook until flour slightly darkens and smells fragrant.  Season with salt and pepper. Gradually whisk in cooking liquid and bring to a simmer, stirring until gravy thickens.
 
4. Slice meat and serve with gravy over mashed potatoes.
 
Revised October 2017