All American Pot Roast

Yield: about 6 servings

Ingredients

• 1/4 cup vegetable oil
• 1 (4 pound) boneless beef chuck roast
• 1 cup chopped onion
• 1 cup sliced celery
• 2 cloves garlic, minced or pressed
• 3 cups beef bouillon
• 1/4 cup ketchup
• 1 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 6 medium potatoes, peeled and quartered
• 4 carrots, peeled and cut into 2-inch pieces
• 1/2 pound green beans
• 1/4 cup cornstarch
• 1/4 cup water

Instructions

1. In Dutch oven heat oil over medium heat.
2. Add meat; brown on all sides.
3. Add onion, celery, garlic, bouillon, ketchup, salt, thyme and pepper. Cover; bring to boil. Reduce heat and simmer for 2 hours.
4. Add potatoes and carrots. Cover; simmer for 1/2 hour or until meat and vegetables are tender.
5. Add green beans and simmer for 10 minutes longer or until tender-crisp.
6. Remove meat and vegetables to platter.
7. Stir together cornstarch and water until smooth. Add to liquid in Dutch oven. Stirring constantly, bring to boil over medium heat and boil 1 minute.
8. Serve gravy over meat and vegetables.