| | Directions | | Season the flour with salt and pepper and blend thoroughly. Roll the roast in the flour-and-salt mixture. Heat the oil in an ovenproof stew pot large enough to cover the pot roast. Sear the roast for 4 min. on each side, or until well browned. Add the ketchup, carrots, sweet potatoes, onion, and garlic. Cook the stew for 5 minutes. Add the beef stock, cover, and bring to a boil. Place the pan in a 300 oven and cook for 2 1/2 to 3 hours, or until the beef is very tender. Serves 6 to 8. |
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| Ingredients | | - |  | 1/2 cup flour |
| - | | 1 teaspoon kosher salt |
| - | | 1 teaspoon freshly ground black pepper |
| - | | 4 pounds chuck roast (needs to be a good cut) |
| - | | 1/2 cup corn oil |
| - | | 3/4 cup ketchup (I use 1/2 Hot & Spicy and 1/2 regular) |
| - | | 3 carrots, peeled and cut inch 2 inch rounds |
| - | | 3 sweet potatoes or yams, cut into 2 inch pieces |
| - | | 1 onion, coarsely chopped |
| - | | 4 cloves garlic, minced |
| - | | 2 cups beef stock |
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