Make sure your oven is seasoned first.

If your oven has legs do this in the egg if flat bottom you can do this in the egg or stove.

Put some EVOO in the bottom of the pan and lightly sear your meat or stew meat on all sides. Remove the meat and put a small amount of chicken stock (or beef stock) in the pan and add some flour. Stir and then add some pressed (or crished) and some 1T sugar. Stirr continually for 30 to 45 seconds - don't brun or over cook the garlic. Add your vegies; spuds, onion, light amount of celery, carrots (all chopped about the same size.

Mix the vegies well in the 'pan crusties' you will get some wonderful flavor in this step.

Now add back the meat and put in more chicken stock.

Note on stock... chicken will give a better flavor but a lighter color of the stew. Beef stock will give a dark brown look. I at times mix 1/2 and 1/2 just depends on what I have.

The egg at grid should be about 325 - light simmer and I cook until the meat is very soft 2 to 4 hours. Watch your liquid level as you do not want the vegies out of the liquid.

At the end if you stew is too dry add more stock. If to liquid then mix some broth with flour (or water) and make sure the flour is completly mixed in the liquid. Your stew is at a simmer and now add small amounts of the roux to thicken the stew.

The roux will thicken most when the liquid is at a boil.

Salt & pepper to taste about 1/2 to 1 hour before completion.

If you feel you need more complete instructions, email me and I will type it up again.

Pot roast is done much the same way. I cook the roast from 4 to 6 hours - until the meat is fork soft. At the end remove the meat and all vegies mix in a roux to make the liquid into gravey. The liquid level should be up to about 1/2 of the meat. Sear the roast on all sides for about 5 minutes per side.