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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 gardeningwe grow a good-sized patch, and it's so nice to have fresh-picked tomatoes and spinach when I make salads. Ingredients:
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 teaspoons dried parsley flakes |
1/4 teaspoon dried thyme |
king arthur unbleached all-purpose flour |
Directions:
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.
2. Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and transfer to a saucepan.
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. Yield: 8-10 servings.
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