Ingredients: |
Ingredients: Pot Roast:
2 - 3 lb. beef roast (round, chuck, or any other economical cut)
4 - 6 medium white potatoes, peeled and cut into quarters, lengthwise
4 - 6 large carrots, peeled and cut into 3" to 4" pieces
2 - 3 white onions, peeled and cut into quarters
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/4 tsp pepper
3 c. water
Gravy:
2 cubes beef bouillion
1/2 c. corn starch
2 - 3 c. water
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Directions: |
Directions:Sprinkle garlic powder, onion powder, salt and pepper evenly on all sides of the meat. Place on a rack in the bottom of a large, covered roasting pan, with 1 c. water in bottom of pan. Do not pour water over the meat. Cook uncovered at 350º for 30 minutes. Add 1 c. water, cover, and cook 45 minutes. Add 1 c. water and all the vegetables to the pan, sprinkle with salt and pepper and cover. Vegetables can be placed on and around the meat. Bake covered 45 minutes at 350º F. Remove meat and vegetables from the pan to serving dishes. There should be liquid in the bottom of the pan.
Gravy:
Add 2 cups of water to the hot pan, or enough water to make four cups of liquid. Stir, scraping pan to loosen browned meat and juices. Pour into sauce pan and bring to medium boil. Add boullion cubes and stir about one minute, until dissolved. Mix corn starch with 1/2 c. water. Whisk corn starch mixture into boiling juices, stirring vigorously, and scraping sides and bottom of pan until gravy thickens. If you prefer thicker gravy, prepare more cornstarch mixture and add gradually until desired consistency is reached. Serve immediately |
This recipe for Oven Pot Roast with Vegetables and Gravy is from