Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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