Ingredients
- 2 garlic (cloves)
- 2 bay leaves
- 1 beef chuck pot roast
- 1 onion
- 180 ml water
- 34 gr green pepper (chopped)
- 16 ml olive oil
- 3 gr seasoned salt
- 1 gr onion powder
- 1 gr pepper
- 1 gr parsley flakes (dried)
- 1 gr thyme all purpose (dried)
- 1 gr garlic powder
-flour Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper and seasonings. Cover and bake at 325! for 2- half to 3 hours or until roast is tender. Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and return to pan. For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan; cook over medium heat, stirring constantly, until thickened and bubbly. From the files of Al Rice, North Pole Alaska. Feb 1994
