Pot Roast

Directions

1. Pat uses a ‘dutch oven’ to cook the pot roast.
2. It has a finely machined lid which fits so tightly that no steam can escape or air get in.
3. Get the oven or pan very hot.
4. Put in the roast and sear it on all sides.
5. Put in about three or four cups of carrots, onions and celery, all finely chopped.
6. Cook over a very slow fire, for six hours or so.
7. By this time there is a quart or so of liquid in the oven— juice from the meat and vegetables.
8. Stir in four tablespoonfuls of flour to make thick gravy.
9. Add horse-radish and serve.