Pot Roast & Gravy

Chuck roast
Flour for dusting
Oil for browning
House seasoning or salt & pepper
Onion, sliced & separated into rings
1 (16 oz.) can Beef Broth
2 cups water
2 Beef Bouillon Cubes
Potatoes & Carrots (Optional)

Dust roast with flour and brown both sides in oil in heavy Dutch Oven. Season with House seasoning or salt & pepper. Place onions on top. Dissolve Bouillon Cubes in water. Add to pot, along with rest of ingredients, except potatoes & carrots.

Cover and bake at 275 degrees for 5 hours. If adding potatoes & carrots, add the last 2 hours.

Make thickening of 1 cup water and ½ cup flour. Use whisk to remove all lumps. Remove meat & carrots from pan. Put pan on range top burner on medium or medium low heat. Add the thickening & use whisk to stir. Let cook on low for about 5 minutes.

House Seasoning

1 cup salt
¼ cup pepper
¼ cup garlic powder

Mix well. Store in shaker near stove.