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Monday, November 12, 2007 Beef Pot Roast By Article @ 5:55 PM :: 163 Views :: :: Meats   Beef Pot Roast 2 tsp. olive oil                     1/2 tsp. black pepper 4 lbs. boneless pot roast             5 celery stalks, cut into 2 in. pieces 1 onion, cut into bite-size pieces         5 med. carrots, cut into 2 inch pieces 2 cloves garlic, minced             6 med. potatoes, cut into fourths ½ c. water                     2 tbs. cornstarch Preheat oven to 325 degrees. Salt and pepper roast on all sides. Heat a heavy skillet or Dutch oven on top of stove over medium heat. Add oil and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs. Sear all sides for 3-4 minutes until brown. Remove from skillet and place in Dutch oven. (Make sure you add drippings from skillet and add a little water.) Arrange onion, garlic, and 1 bay leaf in bottom of meat. Add carrots and cover. Cook in the oven for 30 minutes at 325 degrees. Reduce the heat to 300 degrees and cook for 1½ hours. Add potatoes and celery the last half hour. Cook until vegetables are tender. Remove roast to a platter to rest for 10-15 minutes. Add water (no more than a quarter cup) and cornstarch only if gravy is not thick enough and cook until thickened. Slice and serve vegetables on the side. For more info on searing meat, click here.