Perfect pot roast

Yield: 1 servings

Measure Ingredient
1 teaspoon Seasoned salt
½ teaspoon Onion powder
¼ teaspoon Pepper
⅛ teaspoon Garlic powder
1 \N Beef chuck pot roast (3 to
4 \N Pounds)
1 tablespoon Olive oil
¾ cup Water
1 large Onion, chopped
¼ cup Chopped green pepper
2 \N Garlic cloves, minced
2 \N 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

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