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Italian Pot Roast

1 boneless beef bottom round roast (3 pounds)
1-1/2 cups water
6 garlic cloves, minced
2 bay leaves
2 tablespoons dried basil
4-1/2 teaspoons dried oregano
1-1/2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1 tablespoon cornstarch
3 tablespoons cold water

In a Dutch oven coated with cooking spray, brown roast on all sides;

Printed from tasteofhome.com Nov 19, 2008

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Italian Pot Roast cont.

drain. Combine the water, garlic and seasonings; pour over roast.
Bring to a boil. Reduce heat; cover and simmer for 2-3/4 to 3-1/4
hours or until meat is tender. Discard bay leaves. Remove roast to
a serving platter; let stand for 10 minutes. Meanwhile, for gravy,
pour pan drippings and loosened browned bits into a measuring cup;
skim and discard fat. Transfer to a small saucepan. Combine
cornstarch and cold water until smooth; gradually stir into
drippings. Bring to a boil; cook and stir for 2 minutes or until
thickened. Slice beef; serve with gravy.

Yield: 12 servings.