Perfect Pot Roastmeats 1 teaspoon seasoned salt 1/2 teaspoon onion powder 1/4 teaspoon pepper 1/8 teaspoon garlic powder 1 beef chuck pot roast (3 to 4 pounds) 1 tablespoon olive oil 3/4 cup water 1 large onion, chopped 1/4 cup chopped green pepper 2 garlic cloves, minced 2 bay leaves 2 teaspoon dried parsley flakes 1/4 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 2-1/2 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 |
