| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Seasoned salt |
| 1/2 |
ts |
Onion powder |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Garlic powder |
| 1 |
|
Beef chuck pot roast (3 to |
| 4 |
|
Pounds) |
| 1 |
tb |
Olive oil |
| 3/4 |
c |
Water |
| 1 |
lg |
Onion, chopped |
| 1/4 |
c |
Chopped green pepper |
| 2 |
|
Garlic cloves, minced |
| 2 |
|
Bay leaves |
| 2 |
ts |
Dried parsley flakes |
| 1/4 |
ts |
Dried thyme All-purpose flour |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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