Jimmy's Pot Roast

3-5 lb. pot roast, rolled and tied*
1 celery rib, washed and coarsely diced
1 carrot, pared and diced
1 small onion
2 garlic cloves, peeled and chopped
2 Tbs. peanut or vegetable oil
1/4 tsp. thyme
1/4 tsp. oregano
1 bay leaf
1/2 cut dry red wine (California burgundy is fine. I use the Hollan House
cooking wine.)
1/2 cup beef bouillion made from a powder packet or cube and boiling water
1/2 tsp. gravy concentrate
Flour
Salt, freshly ground black pepper

* Authors note: I prefer a lean chuck pot roast, but many people like to use bottom round or rump.
Jimmy's note: I think the one I use is called underblade roast or something like that. It's a "flat" one and fits nicely in my Corningware or
old iron dutch oven Mama gave me.

Prep. time: 15 minutes
Cook time: 5 hours
Yield: 4 servings with leftovers

Wipe the meat dry with paper towels. Coat all sides of the roast with flour: shake off excess. Lightly salt and pepper the meat.

Wash, dry and dice the celery. Peel and dice the carrot. Peel and chop the onion. Make the bouillon.

Preheat the oven to 250º. Cooking at this low temperature is what keeps the roast juicy.

Over medium-high heat, heat the oil in the casserole until it is
very hot; add the roast and brown well on all sides. Turn the roast with a large spoon. If the roast won't stand up, plant yourself by the stove and hold it with two spoons.

When the roast is browned, remove it to a plate. Sauté the celery,
carrot and onion in the remaining oil unless it has badly burned (I usually
burn mine.) If it has burned, start over and sauté the vegetables in a fresh tablespoon of oil. Cook the vegetables about 5 minutes over medium heat, then turn off the heat.

When the vegetables are cooked, heap them in the center of the casserole. Put the roast on top so the vegetables form a kind of rack for the roast.

Add thyme, oregano, bay leaf, wine, bouillon, and gravy concentrate.

Cover the casserole and put in the center of the pre-heated oven. Cook
for 4 to 5 hours or until completely tender when pierced with fork. Turn roast over after 2 hours.

Here's where Jimmy does his own thing. Peel carrots, potatoes, onion, or whatever you like in vegetables. One hour after turning the roast over, add these around the roast. Cook the vegetables with the roast during the final hour.

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