6 servings 7 hours 30 minutes prep This roast is warm and comforting on a cold day. I usually make beef pot pie with the leftovers. 3-4 lbs beef roast (I use whatever's on sale) 2 cups water salt and pepper 1 bay leaf 1 teaspoon beef bouillon 6 potatoes, peeled and cut in large pieces 6-8 carrots, peeled and cut in large pieces 2 onions, quartered Gravy 3-4 tablespoons cornstarch 1/2 cup water 1/2 teaspoon salt 1/4 teaspoon pepper 1/2-1 teaspoon kitchen bouquet
1. Set pot roast in roasting pan, sprinkle liberally with salt and pepper. 2. Add 2 cups water, beef bouillon, and bay leaf; cover and cook in 250 degree oven for 5 to 6 hours. 3. About an hour before supper, add vegetables and turn up oven to 325 degrees and continue baking until vegetables are fork tender. 4. Remove meat and vegetables from roaster and pour pan juices into saucepan to make gravy. 5. While stirring constantly over medium heat, add enough cornstarch, dissolved in cold water, to pan juices to make desired consistency. 6. Season with salt, pepper, and Kitchen Bouquet.
