Pot Roast By Pamela - cooking recipe

Ingredients

4 1/2 to 5 lb. brisket (first cut)
1 to 1 1/2 c. onions
1 Tbsp. Bovril or Gravy Master
1 Tbsp. Worcestershire sauce
1 Tbsp. Accent
garlic seasoning
bay leaf
flour (for thickening gravy)
1/2 c. tomato ketchup
pepper

Preparation

Put onions in Dutch oven.
Cover with 1/2 cup water.
Lay meat on top; add all seasonings (hold flour until later).
Cover and cook on simmer for 3 to 4 hours.
Add more water, if needed.
Leave overnight in fridge; skim off fat and slice meat with the grain, removing any fat.
Return to pan.
Blend onions, flour and liquid in blender.
(Remember to discard bay leaves.)
Pour over meat; bring up to a boil for a few minutes.
Then simmer until heated through.