Perfect Pot Roast

By carvalhohm

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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Combine first four ingredients; rub onto roast. In 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 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. Yield: 8-10 servings.