1 pot roast (2-3 lbs chuck or bottom round roast)
2 TB oil
salt & pepper
1 TB beef Paste (lik bouillon, but less salty and has more flavor
1 onion-Cut in chunks
4 carrots-Cut in chunks
4 stalks celery-Cut in chunks
4 potatos-Cut in chunks
Water
Gravy Master
How to make this recipe:
Salt and Pepper the meat add oil to large pot. Brown the meat on ALL sides in the oil.
Remove meat. Add all vegetables and brown quickly for about five minutes. Remove vegetables. Add meat back to pot.
Add water and beef paste and gravy master. Cook one hour on medium heat. Add vegetables and cook one more hour. Check meat for doneness. Enjoy. I serve this with egg noodles. Some nights I leave out the potatos and make mashed potatos.
Notes: This can be made one day ahead and reheated for dinner. I make it on my day off and have it one day after work. Then it becomes a heat and eat dinner.
15 min prep - 2 hours to cook
Recipe from: Sandy
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