whiteyford

seared and seasoned in a frying pan with garlic, Green onions, and shallots,

then i corsely chopped up a package of stew vegtables they sell all togheter, it has like parsnip, carrot, celery, potato, leek, dill, parsley, radish, then i layered it in a corning ware dish, so it was sitting ontop all the veggies, then i added about a cup of water, and covered, cooked about 2 hrs, added a half can of beef broth to the dish, cooked a few more mins, then take out the roast, and add worcheshire sauce and gravy master for color, and pureed the liquid, becuse of the potatoe in the veggies, i did not need to add any flour to the gravy, though the consistancy was thick as gravy not as velvety smooth, but still really tasty. it was my 1st pureed gravy.