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Pot Roast

"This is an easy oven-baked pot roast with vegetables. The aroma will make you hungry while this delicious roast bakes."

Ingredients :

• 2 pounds beef pot roast, fat trimmed and discarded
• 3 potatoes, peeled and cut into 6 pieces
• 1 large onion, cut into 8 pieces
• 2 carrots, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 3 cups water
• salt and ground black pepper to taste
• 1 pinch garlic salt, or to taste
• 1/2 cup water
• 3 tablespoons cornstarch
• 1/2 teaspoon browning sauce (such as Gravy Master®) (optional)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 3H25M

• Preheat oven to 300 degrees F (150 degrees C).
• Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
• Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
• Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
• Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

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