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Pot Roast

  1. 4 lb. roast, you can use an inexpensive cut such as blade or chuck
  2. onion powder
  3. garlic powder
  4. parsley
  5. rosemary, crushed
  6. oregano
  7. salt and pepper
  8. 1 package onion soup mix
  9. 1 carton beef broth or water
  10. chili flakes
  11. sliced onion
  12. 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.

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