Submitted by Larry Lewis of Lewis Seed Farms

Pot Roast


  • 2 1/2 lbs. beef chuck, rump or flank steak
  • 1 or 2 bay leaves
  • 1 medium carrot
  • 1 celery root sliced
  • 1 cup boiling water
  • 1 Tbsp. flour
  • 1 onion finely chopped
  • Salt and Pepper to taste
  • 1 cup canned tomatoes


  • Season meat and flour. Heat fat and saute onions in it. Sear meat on all sides to seal in juices. Pour on boiling water and add bay leaves and carrot. Cover and simmer about 2 1/2 hours, until tender. Add a little boiling water if needed. At 1/2 hour before serving, add 1 cup canned tomatoes. Thicken gravy with 1 Tbsp. flour.