Combine first 4 ingredients.
Rub onto the pot roast.
In a skillet, brown roast in oil.
Place in a roasting pan.
Add water, onion, green pepper and seasoning.
Cover and bake at 325\u00b0 for 2 1/2 to 3 hours or until done. Remove and keep warm.
Discard bay leaves.
Make thickening of flour and water.
Mix well and add to pan juice.
Cook and stir until thick.
Serve gravy with roast. Serves 8 to 10.
Preheat oven to 325\u00b0.
Place a large (14 x 20-inch) Reynolds oven cooking bag in 13 x 9 x 2-inch baking dish.
Shake flour in bag; add tomato sauce, water, instant bouillon, salt and pepper. Mix in bag.
Add roast and mushrooms.
Peel and quarter vegetables.
Add to bag and turn gently several times to coat. Close and tie bag; make six 1/2-inch slits in top and cook 2 to 2 1/2 hours or until tender.
To serve, spoon gravy from bag over pot roast.
Serves 6 to 8.
nd garlic powder; rub onto roast.
In a skillet, brown
Heat oil in covered dutch oven.
Pepper and garlic powder on all sides of roast.
Sear in oil on both sides until very dark brown. Add tomato sauce and water to top of roast.
Cut onion in chunks and add along with wine and bouillon cubes.
Cook covered on low 2-3 hours.
Remove meat and make cornstarch gravy base with 1/3 cup water.
Thicken and add kitchen Bouquet to darken.
Serve with mashed potatoes. (Can add baby carrots half way through cooking time.)
Wipe pot roast with damp paper towels.
In hot oil and butter in 5-quart Dutch oven or heavy kettle, over medium heat, brown roast along with sliced onion (onion browns and gives a good dark color and rich flavor to pan drippings), turning roast with two wooden spoons, until well browned on all sides, 25 minutes in all. Slow browning gives the meat and gravy a better flavor and color.
ven in hot oil, cook roast until browned on all sides
ven safe pot w/lid brown both side of the roast, using
POT ROAST: Use a metal skewer to
arge Dutch oven or any pot with a tight-fitting lid
Sprinkle meat with salt and pepper.
Place in slow cooker.
Combine remaining ingredients.
pour over pot roast.
cover; cook on low 8-10 hours-- enjoy.
Place pot roast into crock-pot. Add water, salt and pepper. Peel and cut up potatoes and place in crock-pot. Let cook on high for 5 to 6 hours. When pot roast is ready, put about 4 tablespoons oil in skillet and let it heat. When it is hot, put 2 or 3 tablespoons flour, salt and pepper. Stir continuously until brown. Pour into crock-pot over roast and potatoes. Stir. This makes the gravy. Serve with corn bread or hot biscuits.
fe pot or dutch oven. Sear all sides of the roast in
twine.
For the pot roast:
Cut the beef into
Coat the pot roast with olive oil and a
at from top.
Place pot roast into refrigerator after it has
Wipe off roast with damp paper towel.
Place roast in shallow baking dish or pan with 2 cups water, salt, pepper, garlic and pot roast mix.
Put in oven at 325\u00b0 for about 2 hours or until tearing tender.
Peel and cut up potatoes; place them and the carrots, green beans and onions in with the roast and 1 cup of water.
Cook for about 1 hour, until vegies and potatoes are cooked.
Serves 4 people.
Serve with a salad for a full meal.
Coat pot roast with a little vegetable oil. Rub in salt, pepper and herbs. Put pot roast in bottom of crock-pot and place vegetables around it. Add the beef broth and cover the pot. Cook for 8 to 10 hours on
low.
reviously the 3 pounds of pot roast with the pepper, lemon juice
Bring a large pot of water to boil.