Smoky Mountain Country Pot Roast Recipe

3-5 pound chuck roast

3 tablespoons of flour

2 tablespoons vegetable oil

roll roast in the flour and brown in the vegetable oil in a

large dutch oven.

Then stir in:

1 3/4 cups of beef broth

1/4 teaspoon of peppercorns

1 teaspoon of salt

2 bay leaves

Bring this to a boil and reduce the heat to low and simmer

covered for 2 hours.

Then add:

2 pounds of potatoes , pared and quartered

1 cup of sliced celery

2 cups of sliced carrots

1 pound of peeled white onions

If needed, put in more water or broth to cover the vegetables and cook for 1 more hour or until

vegetables are tender. Put meat and vegetables onto a hot platter and use fresh parsley

Pour off drippings and thicken with enough flour to make gravy