Ingredients:
Roast beef:
4-5 pound church roast
Olive oil
salt and pepper
3 carrots
2 cups mushrooms, I used button mushrooms
1 small red onion
1 quart of beef broth, or beef better than bouillon and water
Gravy:
1/4 - 1/3 cup flour
Drippings from roast
Salad dressing:
1 teaspoon dijon mustard
1 tablespoon honey
juice of 1/2 a lemon
1/4 cup olive oil
salt and pepper to taste
Method:
Heat a large heavy bottom pot to medium high heat. Coat the bottom of the pan generously with olive oil. Season the meat well with salt and pepper. Sear until deep brown on all sides. While the roast is searing slice carrots into 1/4 inch slices, slice mushrooms in half and slice a red onion into 1/2 inch slices. Remove the roast and add veggies to the pan, along with 1/4 cup water. Stir for a few minutes until veggies start to become tender. Add beef broth to the pan and bring to a simmer. Add roast back in and cover with a lid. Heat the oven to 350 degrees. Add roast to the oven and cook for about 3 hours, until meat is very tender and falling apart. Using a spider strainer put the meat and veggies into a serving dish. Use a large spoon and skim some of the fat from the top of the drippings. Put the pot with the drippings over medium high heat. Sprinkle 1/4 cup flour over the top and whisk quickly. Simmer until slightly thickened.
Make the salad dressing by combining all ingredients in the base of a bowl. Check seasoning and combine with some mixed greens, sliced sugar snap peas and shredded carrots.
Serve roast over some cooked egg noodles.