Pot Roast (Janet G.)

“Thanks for the tips, the pot roast came out great. I used about 5 lbs of the roast and seared it on both sides, adding 2 huge bunches of Texas kale from Central Market, an onion, and half a stalk of celery.  Salt, garlic powder, sweetened with fourth off a cup catsup and then same amount Braggs vinegar to balance, and thickened with half a cup amaranth flour, it was delicious, savory, and fork tender in four hours.  The meat was divine, and I will always use amaranth in sauces.”