Ingredients

• 1 10 to 12 pound chuck roast, hand tied tight to a 4 inch diameter
• 3 tablespoons tomato paste
• 2 cloves fresh garlic, smashed
• 2 bay leaves
• 1 tablespoon pure ground black pepper
• 1 tablespoon salt 1 teaspoon onion salt
• 5 large red potatoes, cubed
• 2 small carrots or 2 yellow rutabagas
• 2 onions
• 1/2 stalk celery

1. Pre-heat oven to 275 degrees
2. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt.
3. Put 1 1/2-inches of water in the bottom of the pan. Surround the roast with cubes or stew cuts of fresh vegetables.
4. Cover the roast pan with another interlocking roast pan of the same size and roast for two hours. Then turn over and cook for another 2 hours

• 10 ounces flour

1. Separate the vegetables from the natural gravy stock.
2. Pour the stock into a heavy gauge pot.
3. Scrape the bottom of the roast pan and add to stock. You should have about three quarts of stock, if not add bouillon broth.
4. Simmer and skim off the fat, then put 1 pint of the stock in a pan and add flour and whip until smooth.
5. Gradually add this slurry to the simmering stock until a smooth thickness is achieved.
6. Add the roasted vegetables to the gravy.

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