Constance
Master Chef
My grandmother was famous for her pot roast and brown gravy. Here's how she made it:
GRANDMA SNARR’S POT ROAST
Chuck roast
Canola oil
Flour
Salt & pepper
Water
Carrots
Russet potatoes
Celery
Onion
There are no amounts given on the ingredients, as that is up to you.
The most important part of this recipe is searing the meat. It must be done at a high temperature, and, as grandma said, you must “burn the meat”. You know it’s right when the smoke detector goes off.
Salt and pepper the meat. Season the flour (about 1 ½ cups), and dredge the meat in it.
Heat heavy Dutch oven on high heat, add enough oil to cover bottom of skillet, and add meat. Lower the heat just a tiny bit, then let meat brown, uncovered, without turning until it’s very dark brown, like a chocolate roux. Turn meat and let it brown on the other side.
Add about 2 cups off water, turn heat down to med/low, and place meat on trivet if you have one. Cover and let cook until meat is tender, but not falling apart. Lift up meat and put vegetables on the bottom, then re-cover and let simmer until they are tender.
Remove meat from pot, place on platter and keep warm. Spoon out vegetables, and put in a separate serving bowl. Remove trivet. Estimate how much liquid you have in the pan (you may a little beef broth if you want a lot of gravy) and make a slurry out of one tablespoon of flour and one tablespoon of water for each cup of drippings. Whisk into liquid in pan, turn heat up to medium high, and cook until thickened. Adjust seasoning, and pour into gravy boat.
GRANDMA SNARR’S POT ROAST
Chuck roast
Canola oil
Flour
Salt & pepper
Water
Carrots
Russet potatoes
Celery
Onion
There are no amounts given on the ingredients, as that is up to you.
The most important part of this recipe is searing the meat. It must be done at a high temperature, and, as grandma said, you must “burn the meat”. You know it’s right when the smoke detector goes off.
Salt and pepper the meat. Season the flour (about 1 ½ cups), and dredge the meat in it.
Heat heavy Dutch oven on high heat, add enough oil to cover bottom of skillet, and add meat. Lower the heat just a tiny bit, then let meat brown, uncovered, without turning until it’s very dark brown, like a chocolate roux. Turn meat and let it brown on the other side.
Add about 2 cups off water, turn heat down to med/low, and place meat on trivet if you have one. Cover and let cook until meat is tender, but not falling apart. Lift up meat and put vegetables on the bottom, then re-cover and let simmer until they are tender.
Remove meat from pot, place on platter and keep warm. Spoon out vegetables, and put in a separate serving bowl. Remove trivet. Estimate how much liquid you have in the pan (you may a little beef broth if you want a lot of gravy) and make a slurry out of one tablespoon of flour and one tablespoon of water for each cup of drippings. Whisk into liquid in pan, turn heat up to medium high, and cook until thickened. Adjust seasoning, and pour into gravy boat.
I'm all for searing, but I think I'd stop just sort of carbon 
) pot roast recipe, including the notes about getting a good browning.
