Pot Roast, Irish Style

3-4 Tbsp. oil or other fat
2 c. beef broth
About 4 lb. pot roast
1 c. diced onion
1 c. diced celery
Salt and pepper to taste
About 1 lb. peeled carrots
About 1 lb. peeled potatoes

Cut roast in half (optional). Coat deep skillet with fat and brown meat on all sides over medium-high heat. Place meat in large ovenproof pan. Add broth, onion and celery around roast; season with salt and pepper. Cook, covered, in 375° oven for 2 1/2-3 hours or until fork-tender. You can either place vegetables around roast for the last hour of cooking or wait until roast is done, remove it (keeping it covered and warm), then add carrots and potatoes and cook, covered, until tender, approximately 45 minutes. Remove meat and vegetables from cooking pan and keep warm while you make a flour-thickened gravy from the juices.

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