YANKEE POT ROAST

4 to 5 pounds chuck, boneless rump, eye of round, brisket or rolled sirloin tip
Salt, pepper
1/2 teaspoon paprika
4 tablespoon oil
1 tablespoon brown gravy seasoning (Kitchen Bouquet)
1 medium onion, peeled and sliced
2 quarts beef stock
1/2 cup sliced celery
1/2 cup diced turnip
1 cup diced carrot
1 large clove garlic, unpeeled and split in half
1 bay leaf
3 tablespoon Worcestershire sauce
1 (10 ounce) package frozen peas
2 to 3 tablespoon chopped parsley
1 cup water
1 tablespoon flour
1 tablespoon cornstarch

Rub meat with mixture of salt and pepper, and paprika, then brush entire surface with some oil and gravy seasoning.  Heat remaining oil in Dutch oven or heavy roasting pan over high heat.  When oil is very hot, add meat and brown on all sides.  Remove meat.  Add onion and stir until limp and glossy.  Return meat to pan and add beef stock.  Cover and cook over high heat until liquid boils.

Transfer, covered, to oven and roast at 325 degrees 1 hour. Carefully lift lid, turn meat, and add more liquid if necessary. Add celery, turnip, carrots, garlic and bay leaf.  Cover and roast undisturbed 1 hour longer.  Check to see if roast is done by piercing with fork at thickest part.  Fork should go in easily, come out easily, and juice should run clear.  Add Worcestershire, peas and parsley.  Cover and roast 20 minutes more.

Transfer meat to cutting board or platter.  Strain pan juices into saucepan.  Remove and discard garlic and bay leaf.  Place vegetables on platter around meat.  Stir together water, flour and cornstarch.  Meanwhile, reduce pan liquids to about half by boiling then slowly add cornstarch mixture until gravy is thick. Season to taste with salt and pepper.  If a darker gravy is desired, add a few more drops of gravy seasoning.  Makes 8 servings.