One 2 1/2 to 3 pound boneless beef chuck pot roast 1 teaspoon of ground black pepper 1/2 teaspoon of ground red pepper 2 tablespoons of cooking oil 3/4 cup of vegetable juice 4 cloves garlic, halved 1 teaspoon of instant beef bouillon granules 1/2 to 1 teaspoon of bottled hot pepper sauce 1/2 teaspoon of dry mustard 2 medium sweet potatoes, peeled and quartered 8 small parsnips, halved crosswise 4 stalks celery, bias - sliced into 1 inch pieces 1 medium onion, cut into wedges 1/2 cup of cold water 1/4 cup of all purpose flour Salt
Trim the fat from the meat. Rub the black pepper and red pepper over the meat. In a 4 1/2 quart Dutch oven brown the meat on all sides in hot oil. Drain the fat. Combine the vegetable juice, garlic, bouillon granules, pepper sauce, and mustard, pour over the meat. Bring to boiling, reduce the heat. Cover and simmer for 1 hour. Add the sweet potatoes, parsnips, celery and onion. Cover and simmer for 45 to 60 minutes more or until the meat is tender. Add water, if necessary, during cooking. Remove the meat and vegetables from the pan. For the gravy, skim the fat from the pan juices, measure the juices and if necessary, add enough water to equal 1 1/2 cups. Combine the 1/2 cup of cold water and flour. Stir into the juices, return to the pan. Cook and stir until thickened and bubbly. cook and stir for 1 minute more. Season to taste with salt. Slice the meat. Serve the gravy with meat and vegetables. Makes 8 to 10 servings
