My Famous Pot Roast

My mother made the best pot roast; and for years I have perfected it as well as making it healthy. This is my first recipe entered on my blog.

POT ROAST

3 or 4 pound beef roast (depends on how many people you are going to feed)
2 onions quartered
4 carrots cut in chunks
4 stalks celery cut in chunks
4 potatoes peeled and quartered
8 cloves of garlic (divided)
salt and pepper
2 boxes of Swanson's Beef Broth (you can use beef bouillon mixed with water)
2 Tablespoons of Olive Oil

1. In a heavy pan or Dutch Oven, heat oil until hot.
2. While the oil is heating, slice four of the garlic cloves, make slits in the roast, place the sliced garlic in the holes. add salt and pepper all over the roast.
3. Place the roast in the hot oil and sear it on all sides. When it is brown on all sides, remove it from heat.
4. Add all the vegetables and one box of Beef Broth. ( the other box is used to add more liquid as needed throughout the roasting time). Cover and place in a 300 degree oven.
5. Let this cook slowly so that it will be tender and moist. (about 2 hours or maybe longer)
6. If the meat is tender, take it out and let it rest on a cutting board for about 15 minutes
   
7. The vegetables will be very mushy (that is what you want). Take them out and place them in a blender or food processor, and blend until smooth. Add the blended vegetable mixture back to the Dutch Oven. You have a nice gravy without thickening it, and it tastes better.
8. Now make your mashed potatoes.

Enjoy this. And You can use your imagination and add other veggies or spices.