Throw 1 4lb roast, 2 medium chopped onions, 5 handfulls baby carrots, 5 cubed potatoes, salt, pepper, garlic, about a half cup water mixed with 2 tblsp flour, and one can beef broth in a pot and cook on a low setting (I cooked on #3 on my electric stove) for 3.5 hours.
pull the roast out of the pot and shred with forks - OH MY GOD this is the best kind of roast there is!!!...and you can use left overs for bbq pulled port sandwiches the next day :) yum, yum
Pull all the veggies out and server in a seperat dish.
Make lots of gravy. I used all of the broth in the pot. In a seperate skillet make a bisque by heating a tblsp EVOO while mixing a few tblsp flour, salt, pepper and garlic on a plate. Once the EVOO is heated, add your flour mixture to the skillet and mix, then add about a cup of your liquid broth from the pot to the skillet, heat until thickened and then add this back to the pot with the rest of the broth. This will thicken all of your liquid so you have lots and lots of gravy. Everyone always wants more gravy. so use all liquid and make more than enough.Friday night I made roast, tonight I made my black bean chili with Pork tenderloin again, but used La Victoria red thick n' chuncky salsa instead of verde and it was just as good - hmm what will I make tomorrow?
