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Ingredients
- 5 lb Beef pot roast, with bone,boneless
- 1/2 c. Flour
- 1 tsp Salt
- 1 x Salt, seasoning
- 1 tsp Garlic pwdr
- 1/8 tsp Pepper
- 3 piece Garlic, fresh
- 1/2 c. Shortening
- Â Â Water
Directions
- Mix all the spices together except the garlic pcs. Cut cloves of garlic in half. Make slits in pot roast and put slices of garlic into the slits. Then rub with spice mix. Flour this side. Turn and put spices on , then flour.
- Heat oil in roating pan, electic skillet. Add in roast and brown, turn and brown on the other side, add in water up to half of the roast, don't cover roast with water.Make sure your roast doesn't go dry, you want broth for gravy. So keep water level to about half You may also fix this in a dutch oven on top of stove.
- Cover and roast until tender, about 2-21/2 hrs. If you want to add in vegtables, you should add in them when roast is half done, so vegetables will not be mush.
- To make gravy, heat 3 Tbsp. of shortening in kettle, add in 3 Tbsp. of flour, when golden,stirring constantly so you will not burn your rue. Add in broth from roast. You should use a wire wisk to blend well and no lumps.If gravy isn't brown sufficient, add in some Gravy Magic, Kitchen Bouquet. If gravy is too thick add in little water at a time to desired thickness. Make sure you bring it back to boil to blend. Salt and pepper to taste.If you cannot make gravy, some people just do not have the knack. Take one or possibly two pkgs. of brown gravy mix to broth.
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