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Pot Roast
6 each carrots
1 each onion -- large
1 package Au Jus gravy
water
5 pounds beef roast
5 each potato
2 each celery stalk
salt and pepper
1 12 Inch Dutch oven.
Here is an interesting way to prepare your next pot roast. It adds color along with taste. Cut the carrots and 2 stalks of celery into wedges or sticks. Next with a paring or fillet knife, pierce the roast at an angle starting about 2 inches from the end. Make four or five holes: in a row going from front to back in a checkerboard fashion. Alternate inserting the carrots and celery into the holes. Place the roast into the oven along with the Au Jus (2 cups of water and salt and pepper to taste). Slice the onion about 1/2 inch thick and place on top of the roast. Place coals or briquettes on top and underneath the oven and cook at 350 degrees for about 2 hours. Once the roast becomes tender, add the remaining carrots, and wedged potatoes. Continue cooking until the new vegetables are tender.
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