Pot Roast

1 3-4 pound Pot Roast

3 Tbsp Olive Oil

3 Tbsp Garlic Salt

4 carrots, roughly chopped

4 celery stalks, roughly chopped

1 onion, roughly chopped

5 cloves garlic, smashed

5 sprigs thyme

2 bay leaves

1/2 cup cooking sherry

3-4 cups chicken stock (low sodium preferred)

4 Tbsp flour

Preheat oven to 350. Season meat with garlic salt. Heat olive oil over medium high heat in dutch oven. Sear meat on all sides 3-4 minutes per side, transfer meat to plate and pour off oil. Add vegetables and garlic cooking until just soft, about 5 minutes. Add sherry and herbs and bring to boil for 2 minutes. Add meat back to pot, add stock and cook covered about 3 hours.

When finished, place meat on platter and cover to keep warm. Remove vegetables with slotted spoon and use remaining juices to make gravy. Place dutch oven containing juices back on stove on medium high heat. Add 4 Tbsp flour, using a hand blender blend gravy until smooth. Bring to boil for 3-4 minutes, until thickened. Serve with roasted carrots, mashed potatoes and green salad.

Roasted Carrots

2 Lbs carrots, peeled and chopped

2 Tbsp butter

2 Tbsp brown sugar

Place in baking dish, bake at 350 for 45-60 minutes stiring occasionally.

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