Perfect Pot Roast

Name: Perfect Pot Roast
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 8-10 servings.
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; All-purpose flour

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

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
All-purpose flour

Directions

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.
Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and transfer to a saucepan.
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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