Pot Roast with Potato Pancakes
(Serves 8)

1 1/2 TBS vegetable oil
1 6-lb boneless beef chuck, rolled, trimmed and tied
1 large onion, coarsely chopped
2 carrots, coarsely chopped
1/2 celery stalk, coarsely chopped
4 cups water
2 cups unsalted beef broth
2 bay leaves
1/4 cup butter
1/4 cup all purpose-flour
1 tsp fresh lemon juice
Salt
Hot pepper sauce
1 pint pearl onions, peeled
1 lb fresh peas, shelled
4 medium carrots, peeled and cut into 2-inch long julienne
Potato Pancakes (see vegetable section)

Preheat oven to 350 degrees. Heat oil in heavy large skillet over medium high heat. Add meat and brown well on all sides, about 30 minutes. Place chopped onion, carrots and celery in heavy large roasting pan. Set roast atop vegetables. Bring 4 cups water, beef broth and bay leaves to boil in large saucepan. Pour into roasting pan. Cover and roast until meat is tender, turning once, approximately 2 1/2 to 3 hours. Transfer meat to cutting board. Tent with foil to keep warm. Strain pan juices into large bowl; degrease. Melt butter in heavy large saucepan over low heat. Add flour and stir 3 minutes; do not brown. Gradually whisk in pan juices. Simmer until reduced to 4 cups. Add lemon juice, salt and hot pepper sauce. Meanwhile, steam onions, until crisp tender, about 12 minutes. Steam peas and carrots until crisp, about 5 minutes. Cut meat into thin slices. Arrange on platter. Ladle some of the sauce over the meat. Garnish with onions, peas and carrots. Serve with pancakes. Pass remaining sauce separately.