Pot Roast followed by Beef Stew

Pot Roast

1 chuck roast big enough for leftovers
Pepper
A little water in the bottom of the roasting pan

Rub pepper into roast, put in a covered roaster on a rack and roast at 300 degrees for 3-4 hours or so for about a 4 lb. roast.

Potatoes, cut in wedges
Onion, sliced and separated into strings
Kosher salt to taste
1 tablespoon or so bottled garlic

Put the potatoes and other ingredients in a plastic bag, drizzle with olive oil and shake up. Pull the roast from the oven, pour in the potato mix, and return to the oven for about an hour to an hour and a half, until the potatoes are tender.

Gravy

Pour all the drippings from the roast into a sauce pan (you want lots of leftovers). Deglaze the roasting pan by pouring a cup of boiling water in it, scraping all the brown bits off, and add that to the sauce pan too. Before turning on the heat, thicken by whisking in some white flour. Once it’s smooth, then turn on the heat and bring to a boil. Simmer until thickened. Taste and add salt and pepper to taste, IF NEEDED. Serve over the meat and potatoes.

Beef Stew

The leftovers from the above recipe.
Carrots, sliced
Pepper
Seasoned salt, if needed
Additional potatoes, diced, if needed

Dice up the roast, put in large pot, and cover with water. Add the carrots next, followed by any fresh potatoes, and the leftover gravy. Bring to a boil, then turn down to simmer. Dice and add the leftover potatoes when the carrots are tender. Taste and add pepper and seasoned salt to taste. Thicken if desired with white flour (mix a scoop of flour with water in a bowl, whisk until smooth, then pour into the pot while stirring). Simmer until thickened, serve with a crusty french bread.