Blue Ridge

3 tablespoons of flour

2 tablespoons vegetable oil

Roll roast in the flour and brown in the vegetable oil in a large pot. 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 re duce the heat to low and simmer

covered for 2 hours. Then add:

2 pounds of potatoes, pared and quartered

1 cup of sliced celer y

2 cups of sliced carrots

1 pound of peeled white onions

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

vegetables are tender. Put meat and vegetables onto a hot platter and sprinkle with parsley.

Pour off drippings and thicken with enough flour to make gravy.