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