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Classic Pot Roast With Pan Gravy
- Ingredients:
- 2 Tbsp oil
- 1/2 cup all-purpose flour
- 1 Tbsp salt
- 1 Tbsp pepper
- 2 tsp garlic powder
- 3 lbs boneless rump roast
- 1 cup water
- 6 med carrots, cut in 3-inch pieces
- 2 large onions, quartered
- 4 med spuds, halved
- 1/4 cup all-purpose flour
- 1/2 tsp Kitchen Bouquet
Preheat oil in heavy cooking pot. Mix flour, salt, pepper & garlic powder. Coat pot roast w/flour mixture. Brown meat on all sides. Add water, cover and reduce heat to simmer for 2 hours. Add vegetables, simmer until vegetables are tender, about 1 hour. To make gravy, remove meat & vegetables. Skim fat from broth. Mix flour, water and browning sauce with broth. Bring to boil. Simmer, stirring constantly, until thickened.