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Mamma’s Pot Roast


Servings: Serves 6 to 8 people

4 pounds beef chuck roast
8 large garlic cloves, thickly sliced
2 dozen parsley leaves
Kosher salt
black pepper
vegetable oil
all purpose flour
1 carrot, peeled, coarsely chopped
1 celery rib, coarsely chopped
1 small yellow onion, peeled,
   coarsely chopped
4 large garlic cloves, peeled,
   coarsely chopped
2 cups boiling water
1/2 cup parsley leaves


Preheat the oven to 325 degrees F.

Pierce the meat all over, then insert a piece of garlic and a few parsley leaves into the pierce marks.

Season the meat well with salt and pepper, rubbing the seasoning into the meat well, then let the seasoned meat sit for 30 minutes.

Heat the oil in a large roasting pan over medium high heat.

Meanwhile, flour the meat all over.

Add the meat to the pan and brown it on all sides, being careful not to scorch it.

About halfway through the browning process, add in the celery, carrot, onion, and coarsely chopped garlic and let the vegetables brown a bit.

After the meat and vegetables are brown, add the water and parsley to the pan and cover.

Place in the oven and roast for 3-4 hours, turning the meat every hour until it's tender.

Remove the hardened fat from the gravy, then pour the de-fatted gravy over the roast, cover, and heat in a 325 degree F oven until warm.

Arrange the roast on a serving platter, pour the gravy over the roast, and serve.

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