Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Seasoned salt |
| ½ teaspoon | Onion powder |
| ¼ teaspoon | Pepper |
| ⅛ teaspoon | Garlic powder |
| 1 | Beef chuck pot roast (3 to |
| 4 | Pounds) |
| 1 tablespoon | Olive oil |
| ¾ cup | Water |
| 1 large | Onion, chopped |
| ¼ cup | Chopped green pepper |
| 2 | Garlic cloves, minced |
| 2 | Bay leaves |
| 2 teaspoons | Dried parsley flakes |
| ¼ teaspoon | Dried thyme All-purpose flour |
Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper and seasonings. Cover and bake at 325! for 2-½ to 3 hours or until roast is tender. Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and return to pan. For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan; cook over medium heat, stirring constantly, until thickened and bubbly.
Serve gravy with roast. Yield: 8-10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994