Ingredients
1 teaspoon seasoned salt1/2 teaspoon onion powder1/4 teaspoon pepper1/8 teaspoon garlic powder1 beef chuck pot roast (3 to 4 pounds)1 tablespoon olive oil3/4 cup water1 large onion, chopped1/4 cup chopped green pepper2 garlic cloves, minced2 bay leaves2 teaspoons dried parsley flakes1/4 teaspoon dried thymeAll-purpose flour
Preparation
Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper, garlic 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 transfer to a saucepan.
For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with roast.
