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SHIRL'S OLD FASHIONED POT ROAST*
Ingredients:
3-5 lb chuck roast
Half bottle of dry red wine, any cheap brand or leftover stuff is fine, long as it's dry
Pure garlic powder (not garlic salt!)
Knorr beef bouillon (l cube dissolved in a mug of hot water even though pkg says one cube will make two cups
Carrots, the already peeled baby ones are easiest
Whole, peeled white onions-use 8 or 10 as they tend to vanish as the meat cooks
Russet potatoes, peeled and kept in cold water until time to add to roast, then drained
1 lb small white button mushrooms, wiped and stemmed
Directions
Roux of 4 rounded tbls cornstarch in just enough cold water to form a smooth paste
Kitchen Bouquet, enough to make roux a medium tan color. Once you add it, you'll be able to see any lumps of cornstarch and work them out of mix
Place roast in a large roaster. Pour over wine. Add S & P. Sprinkle roast generously with garlic powder. Do this to both sides of meat.
Roast in oven at 350 degrees, covered for about one hr. Add onions and carrots.
Pour cup of bouillon over meat and veggies. Continue roasting another hour.
Meat should begin to brown by now. Add potatoes. Roast another half hr. Add mushrooms. Roast until all veggies are just soft and meat is tender. Potatoes should brown from basting occasionally.
Total process should take around 4 hrs or a bit more.
The amount of veggies you use depends on how much you like any of them. You can fill the roaster with veggies, covering the meat and they will cook down surprisingly.
As roast and veggies cook, you will probably want to add a second cup of Knorr beef bouillon. You want plenty of juice for gravy.
When roast and veggies are done, use slotted spoon to take out veggies, then chunks of roast (it should fall apart). Deglaze roaster by placing it on stove burner on medium-high heat and stirring constantly. If you have an oblong roaster, you may want to use two burners. Once liquid is bubbling nicely, add brown roux and wisk until you have a rich brown gravy to serve with meat and veggies.
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