Perfect Pot Roast
TOTAL TIME: Prep: 20 min. Bake: 2-1/2 hours
YIELD: 8-10 servings.
Cooking meats, I have to confess, isn't my specialty. But everyone who tastes this main-course dish wants more!
I'm a mostly at-home mom. I like to sew and read. I also enjoy gardening—we grow a good-sized patch, and it's so nice to have fresh-picked tomatoes and spinach when I make salads.
Ingredients
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1 teaspoon seasoned salt
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1/2 teaspoon onion powder
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1/4 teaspoon pepper
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1/8 teaspoon garlic powder
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1 beef chuck pot roast (3 to 4 pounds)
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1 tablespoon olive oil
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3/4 cup water
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1 large onion, chopped
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1/4 cup chopped green pepper
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2 garlic cloves, minced
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2 bay leaves
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2 teaspoons dried parsley flakes
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1/4 teaspoon dried thyme
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All-purpose flour
Directions
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1.
Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper, garlic and seasonings. Cover and bake at 325° for 2-1/2 to 3 hours or until roast is tender.
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2.
Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and transfer to a saucepan.
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3.
For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with roast.
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