Recipe - Perfect Pot Roast

1 teaspoon Seasoned salt
One half teaspoon Onion powder
One fourth teaspoon Pepper
1/8 teaspoon Garlic powder
1 Beef chuck pot roast (3 to
4 Pounds)
1 tablespoon Olive oil
Three fourths cup Water
1 lg Onion, chopped
One fourth cup Chopped green pepper
2 Garlic cloves, minced
2 Bay leaves
2 teaspoon Dried parsley flakes
One fourth teaspoon Dried thyme Allpurpose
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 2One half 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: 810 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini