Christmas is the feast commemorating the birth of Christ. It is fixed in the liturgical year as December 25th and is preceded by four week of fasting called Advent.Savory Pot Roast
- 6 tbs. all purpose flour, divided
- 1 tsp. celery salt
- 1 tsp. dried marjoram leaves
- ½ tsp. dried summer savoury leaves
- 1/8 tsp. pepper
- 3 ½ to 4 lb. beef chuck roast
- ¼ cup oil
- 1 medium onion, thinly sliced
- ½ cup water
- 1 cans (8 oz.) tomato sauce
- 2 tsp. instant beef bouillon granules
- 4 medium carrots cut into 3 inch pieces
- 4 medium potatoes, quartered
- ¼ cup cold water
Mix 4 tablespoons flour, celery salt, marjoram leaves, summer savoury and pepper in a shallow baking dish. Coat the roast evenly with flour mixture. Heat oil in Dutch oven. Add roast and any remaining flour mixture. Brown over medium high heat. Add onion, ½ cup water, and tomato sauce and bouillon graduals. Cover. Reduce heat. Simmer for about 2 hours. Add carrots and potatoes; recover. Simmer for about 1 hour, or until vegetables are tender. Transfer roast and vegetables to serving platter, reserving cooking liquid in Dutch oven.
Place ¼ cup cold water in 1 cup measure or small bowl. Mix in remaining 2 tbsp. flour. Stir into reserved cooking liquid. Cook over medium high heat, stirring constantly, until thickened and bubbly. Serve with beef and vegetables.
