1 roast (Ask for organically raised English or Chuck Roast, never Shoulder Roast. It should be about 1 1/2′ thick.)
3 cups of boiling water.
1 teaspoon of lemon juice
1 teaspoon of Worcestershire Sauce
2 cloves of garlic, minced
1 large onion, chopped
2 bay leaves
Couple cranks of pepper
1 teaspoon of sugar
1 teaspoon of salt
6 cups carrots chopped into 2′ chunks
4 potatoes – quartered
2 tablespoons flour
1/2 cup water


This roast can be cooked in the oven or on the counter in an electric frying pan.
In a large skillet brown all sides of the roast in olive oil (ALL SIDES, the edges too) Use medium heat so the meat doesn’t burn or become too cooked. This will take about 15 minutes.
Once browned, lay the roast flat in an oven-safe roasting pan.
Add water, lemon juice, Worcestershire Sauce, garlic, onion, bay leaves, pepper, sugar and salt.
Simmer covered at 350 degrees for about 1 1/2 – 2 hours.
Add carrots and potatoes.
You may need more water (if heat is too high, the water will boil away). There should be about 2 cups left in the pan.
Taste broth. Add salt if desired.
Simmer for another 30 minutes in the frying pan, or about 1 hour in the oven.
When done remove roast and veggies. Use the remaining broth to make a gravy.
Make gravy by adding 2 Tablespoons of flour to a jar that has 1/2 cup of water in it. Shake well and pour into the broth in the pan. Bring to a simmer, stirring over low heat. Thicken with more flour if desired.
Drizzle gravy over roast and potatoes. Serve with a mixed greens salad.