Basic Pot Roast

This is probably one of the first, and best, one-pot meals. Make it on a day off or the weekend as it requires extra cooking time. It is very simple to put together, and the magic takes place while you are out of the kitchen. Although there are many ways to spice up this basic recipe, you will enjoy this version for its simplicity and fresh taste. The keys to this recipe are browning the meat and mixing the essence into the au jus, and cooking the vegetables just until they are tender. This is probably one of the first, and best, one-pot meals. Make it on a day off or the weekend as it requires extra cooking time. It is very simple to put together, and the magic takes place while you are out of the kitchen. Although there are many ways to spice up this basic recipe, you will enjoy this version for its simplicity and fresh taste. The keys to this recipe are browning the meat and mixing the essence into the au jus, and cooking the vegetables just until they are tender.

2 pounds boneless beef chuck arm roast, or similar cut, trimmed beef

1 tablespoon canola oil

1 medium onion, chopped

2 garlic cloves, minced

4 ½ cups water, divided

2 bay leaves

1 teaspoon ground black pepper

6 medium potatoes, skins on, quartered

1 pound carrots, sliced ¼-inch thick

5 stalks celery, cut into 1-inch pieces

3 tablespoons all purpose flour

Directions at hawaiianelectric.com

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