Ethel’s Pot Roast

Take a  3 lb. blade-in beef shoulder, brown in oil with onion and crushed garlic, and cover with water or stock by half in a Dutch oven. Add about a pound peeled red potatoes (small whole or large in quarters), and two cups each  chopped celery and carrots. Salt lightly, and season with black pepper, thyme and bay. Cook in a slow oven (300) until meat is tender, about two hours. Use some broth for gravy, the rest as stock.

2 Replies to “Ethel’s Pot Roast”

  1. Jesse, where have your found a 7-blade pot roast, as my mother used to call it? I haven’t seen any in Jackson for quite a while, and hubby loves the flavor that the bone/marrow add to the gravy. Any suggestions of where to go?

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