Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x ONION
1 x CARROT
1 x RIB OF CELERY
1 tb OIL
3 1/2 lb CHUCK ROAST
1/2 ts THYME, DRIED
1 x BAY LEAF
2 tb FLOUR
1 x SALT AND PEPPER TO TASTE

CUT ONION, CARROT AND CELERY IN 2" CHUNKS. HEAT OIL IN A LARGE POT
OVER MEDIUM HEAT. BROWN ROAST ON ALL SIDES, ABOUT 15 MINUTES. REMOVE
MEAT FROM POT. ADD VEGETABLES TO POT AND COOK UNTIL GOLDEN, ABOUT 10
MINUTES. RETURN MEAT TO POT AND ADD 1 CUP OF WATER, 2 tsp. SALT, 1/2
tsp. PEPPER, THE THYME AND BAY LEAF. BRING TO A BOIL AND THEN REDUCE
HEAT AND SIMMER, COVERED, FOR ABOUT 2 1/2 HOURS. TURN MEAT
OCASSIONALLY. REMOVE MEAT TO A PLATTER. COVER LOOSELY WITH FOIL TO
KEEP WARM. DISCARD ALL THE VEGETABLES AND THE BAY LEAF. SKIM FAT FROM
PAN JUICES. GRADUALLY ADD 1/2 CUP WATER TO INTO THE FLOUR. ADD THE
FLOUR MIXTURE TO THE PAN AND COOK, STIRRING, UNTIL THE GRAVY COMES TO
A BOIL AND THICKENS. EACH SERVING PROVIDES - 609 CALORIES / 33 g PRO.
/ 50 g FAT / 678 mg SOD

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