Easy Oven Pot Roast

Tonight, being Mitchell's last night of a brief vacation before going back to school, we are planning to go to the Fremont Street Experience and/or Las Vegas Strip. While waiting for the 108 degree temperature to cool down a little bit, I made a quick dinner with ingredients I already have in my freezer & pantry.

Beef Pot Roast (3-4 servings)
1.5 lbs boneless chuck roast
1/4 cup all purpose flour
1 tbsp olive oil
1 knorr beef bullion dissolved in 2 cups hot water (maybe substituted with canned beef broth)
1 tsp dried thyme
1 tsp freshly ground pepper
1 bay leaf
1 bag(2lbs) frozen Kroger stew vegetables (carrots, celery, onions, potatoes)Need not thaw frozen vegetables, but also may be substitute with fresh vegetable.

• Coat meat with flour, then shake off excess
• Heat oil in an oven proof pan over medium heat until hot but not smoking
• Add meat and brown well on all sides
• Add 2 cups broth (made from beef bullion & water), thyme, pepper & bay leaf, bring to a boil
• Cover tightly and cook in a 350 degrees oven for an hour
• Lay frozen vegetables around meat and continue to cook for 30 minutes
• Transfer meat and vegetable to a platter and keep warm in oven (turned off)

Sauce: 1 tbsp butter, 1 tsp flour, 1/4 tsp salt, more pepper if desired

• Skim and discard fat from drippings.
• Pour drippings into cup (add water to make 1 cup total)
• Melt butter in pan over medium heat stirring until bubbly
• Remove from heat and with wisk gradually add drippings, salt & pepper
• Return pan to medium heat and cook stirring until sauce boils and thickens
• Pour sauce into a small bowl

Garnish meat & vegetables with fresh parley, if desired, and accompany with sauce. Serve with white rice.

Slice meat at the table. Makes 3-4 servings. (Double receipe to make 8 servings)

Bon Appetite!!!

But then maybe we will just stay home since it won't be cooling off anytime soon.