Pot Roast and Gravy
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INGREDIENTS 1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/4 teaspoon seasoned pepper
1/8 teaspoon garlic powder
1 (5-pound) boneless chuck roast
1 tablespoon olive oil
3/4 cup water
1 large onion, chopped
1/4 cup chopped green pepper
2 cloves garlic, minced
2 bay leaves
2 teaspoons parsley flakes
1/4 teaspoon dried whole thyme
All-purpose flourCombine first 4 ingredients; rub mixture evenly on roast. Brown roast on both sides in hot olive oil in a large Dutch oven. Add water and next 6 ingredients. Cover and bake at 325 degrees for 3 hours or until tender. Remove roast to serving platter, reserving liquid in Dutch oven. Remove bay leaves.
Skim fat; measure liquid, and return to Dutch oven. Combine 1 to 1-1/2 tablespoons flour and 2 tablespoons water for each cup of liquid; stir well. Stir flour mixture into liquid. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with roast.
Makes 8 to 10 servings