Sunday Roast

3 T olive oil
1 shallot, diced
1 medium onion, diced
salt and pepper and oregano to taste
3 lb pot roast
1 clove garlic, minced
1 1/2 cups beef broth
4 large red potatoes
4 large carrots
2 bay leaves
1/3 cup flour

Recipe: In a large Dutch oven heat 3 tablespoons of olive oil over medium high heat. Add one diced shallot and one medium diced onion and sauté until onions are translucent. season with salt and pepper. Meanwhile, Rub plenty of salt pepper and oregano on a 3 lb pot roast. Mince one clove of garlic and rub it into all sides of your meat. Add meat to the Dutch oven and brown on all sides for about a minute each side. Then, add one and a half cups beef broth to your Dutch oven as well as about four large red potatoes diced and four large peeled and chopped carrots. Season generously with salt and pepper and add a couple of bay leaves. Cover and bake at 350 for one hour. Remove meat and vegetables from your Dutch oven and place on a platter. Whisk in 1/3 cup flour to the drippings leftover in your Dutch oven to create your gravy.

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