Pot Roast
4 lb. roast, you can use an inexpensive cut such as blade or chuck
onion powder
garlic powder
parsley
rosemary, crushed
oregano
salt and pepper
1 package onion soup mix
1 carton beef broth or water
chili flakes
sliced onion
3 tablespoons cornstarch (for later)
Heat a heavy bottomed pan over medium high heat. Put in a couple tablespoons of olive oil or a mixture of olive oil and butter (even better).
Add the roast and brown well on all sides and both ends. Remove to a plate and add in the onions.
Saute until slightly browned and toss in all the spices and seasonings. Stir it around for a minute to release the flavours and then add in the broth or water. (water is fine if you are using a soup mix because the broth is already in there).
Return the meat to pot and cover. Simmer over low heat for a few hours. You could put it in a crock pot too.
When the meat is done remove it from the pan and keep warm.
Mix the cornstarch with some cold water. Stir this into the liquids in the pot. Increase the heat slightly to get it to boil. Stir occasionally for a few minutes until the sauce thickens. Pour this over the meat.