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Preheat oven to 325°F. Trim fat from meat. Sprinkle meat with salt and pepper. In a roasting pan or large ovenproof Dutch oven, heat oil over medium-high heat. Cook meat in hot oil until brown on all sides. Drain off fat. Add broth, celery,and onion.
Cover and roast for 1 1/4 hours. Using a slotted spoon, remove and discard celery. Arrange assorted vegetables around meat. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, basting twice with pan juices. Using the slotted spoon, transfer meat and vegetables to a serving platter; cover and keep warm.
For gravy, measure pan juices; skim off fat. If necessary, add enough water to juices to equal 1 1/2 cups. In a small saucepan, combine the cold water and flour; add the 1 1/2 cups pan juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Serve meat and vegetables with gravy.