Serves: 4-5


1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 pounds bone-in seven-bone pot roast, shoulder clod, arm pot roast, boneless chuck roast or rump of beef
2 tablespoons vegetable oil
3 large onions, thickly sliced or 1 pound boiling onions, peeled
¼ teaspoon salt
1 tablespoon butter
2 tablespoons vegetable, chicken or beef broth
3 cloves of garlic, peeled and sliced
1 dried bay leaf
1/4 teaspoon whole black peppercorns
1/8 teaspoon red pepper flakes (optional)
3 sprigs fresh thyme or ¼ teaspoon dried thyme
¼ cup red wine or beer (optional. If not used, change broth to 1 cup and add 2 tablespoons balsamic vinegar)
¾ cup broth (vegetable, chicken or beef)
Mix of vegetables (pick your favorites)
3 thin carrots, peeled and cut in 1 inch chunks
2 large, washed baking potatoes, cut in large chunks
2 peeled turnips, cut in chunks
1 peeled parsnip, cut in 1 inch chunks
3 ribs of celery, washed, cut in chunks, leaves included
1 fennel bulb, cleaned and cut in chunks
8 brussel sprouts, cut in half lengthwise
2 tablespoons tomato paste or 1 cup pureed tomatoes
½ pound mushrooms (button, portobello or porcini), cut in chunks
2 large sweet peppers, trimmed, deseeded and cut in large chunks


Combine flour, 1 teaspoon salt and pepper.
Sprinkle flour mixture over one side of the meat and pound into the meat with a the edge of a sturdy plate. Turn the meat over. Sprinkle this side with flour and and again pound the flour mixture into the meat. Allow meat to rest and come up to room temperature while cooking onions.
Heat 1 tablespoon of oil in a frying pan large enough to hold the meat flat. When oil shimmers, add onions.


Sprinkle onions with ¼ teaspoon salt. Stir. Saute for 3 minutes.


Add 2 tablespoons broth. Cover.


Continue to cook onions over medium heat, stirring occasionally, until soft and translucent. Uncover and continue to cook, watching more closely until golden or caramelized.


Place onions in roasting pan.


Melt butter in frying pan.
Add mushrooms and saute for 5 minutes.
Add any flour not pounded into meat to the pan. Stir until flour is golden brown. Place mushrooms on top of onions in roasting pan. Stir to combine.
Place 1 tablespoon of oil in hot frying pan. When it shimmers, brown meat on all sides. Place meat on top of mushrooms and onions in roasting pan.
Add liquids to frying pan. Scrape any brown bits off the pan, remove from heat and set to side.
Cut slits in top of meat and place garlic slices in the slits.


Cook’s Note: The garlic should be totally within the meat. When the slit it made, turn the knife 90º, turn it back and slip the garlic slice in alongside the blade until garlic is hidden. Turn meat so that the garlic side is on top of the mushroom and onions mixture. 


Add peppercorns, thyme and liquid and bits from frying pan to roasting pan. 


Cover tightly. 


Place covered roasting pan in oven at 350º F. Cooking time for a roast 1 1/2” thick is 4 hours +/-. Adjust time based on the thickness of the roast. Roast until meat is fork tender.
Do not allow roasting pan to go dry. Add broth if necessary.
Add desired vegetables 2 hours before meat is done. Cover.
When meat and vegetables are done, remove meat and tent under tin foil* for 5 minutes.
Remove root vegetables, celery, mushrooms and peppers and cover to keep warm.
Spoon through the sauce (broth and tomatoes (if used)) Remove bay leaves and peppercorns.
Arrange meat on platter with vegetables around the meat. Decoratively drizzle some sauce over meat and vegetables and serve the rest of the sauce on the side. Serve thick slices of the pot roast, carved across the grain.
Cook’s Note: Unexpected guests – add more vegetables.



**Historical Note: Tin foil was available in the late 1800’s.  Aluminum foil is the current cooking equivalent.