Pot Roast

1 (2 to 3 lb.) Beef Chuck Top Blade Boneless Pot Roast (Or English Cut)

1 TBS. butter

2 c. beef stock (stock adds great flavor)

4 potatoes, peeled & quartered

4 carrots, peeled & cut into 1 inch pieces

4 celery stocks cut into 1 inch pieces

1 med. Vidalia onion, quartered

1 small carton of whole button mushrooms

Salt and Pepper to taste

1 TBS. Soy sauce

1 TBS. water

1 TBS. cornstarch

Directions: Preheat oven to 375º F.Season roast with salt and pepper. In a medium skillet sear all sides of the seasoned roast in the TBS. of butter until browned.In a roasting pan place seared roast (along with the juices and bits from the skillet) in middle and arrange your veggies around it. Season veggies with salt and pepper. Pour the beef stock over it all and cover with foil.
Cook for 2.5 to 3 hours or until the roast falls apart with a fork. Transfer roast to cutting board or serving platter and let rest for 5-10 minutes.

While roast is resting, using a slotted spoon, remove vegetables and transfer to serving platter or other dish and pour broth and juices into a small sauce pan and add a slurry made of 1 TBS. soy sauce, 1 TBS. of water and 1 TBS. of cornstarch. Stir constantly over medium-high heat until gravy thickens. Actually this makes an au jus/gravy combination type sauce.