3-5 pound beef roast (Chuck roast works really well for this)
2 tablespoons of Extra Virgin Olive Oil
6 garden carrots cut in 2 inch pieces
4 celery stalks
2.5 pounds of red potatoes
2 cans of beef broth
Salt and Pepper
Thyme and Rosemary to taste
Heavy whipping cream (optional)
Add extra virgin olive oil to 5 quart Dutch oven. Season all sides of the roast with salt and pepper. Sear until browned on all sides.
Layer potatoes, carrots, celery in Dutch oven. Add beef broth around the edges of vegetables. Add Thyme and Rosemary to the top.
Cook at 350 degrees for 4 hours. Take beef roast and vegetables out of the Dutch oven leaving all the liquid. Add a small amount of heavy whipping cream to liquid while lightly stirring. This will make a wonderful gravy for the potatoes.
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/