Sherry's Pot Roast and Gravy
3-4 lbchuck roast
3 Tbspvegetable oil
1/4 call purpose flour
4-5beef bouillon, cubes
·water to cover
1/4-1/13 ccorn starch (depending on how much water used to cover roast)
·salt and pepper to taste
How to Make Sherry's Pot Roast and Gravy
- Cut onion into large chunks.
- Coat roast with flour.
- Heat oil in large pan.
Add roast and onion to oil. Brown roast on all sides.
- Cover roast with water and add 4 bullion cubes.
Simmer on low for 3-4 hours or longer.
- Remove roast from pan.
Taste liquid. If flavor tastes a little weak, crush 5th bullion cube and add to liquid.
Make a slurry by placing corn starch in small bowl and dissolving in COLD water (corn starch will not dissolve in hot water).
Bring liquid to a boil and add slurry a little at a time until disired thickness is achieved.
Add salt and pepper to taste.
- Cut meat into serving size pieces and place into serving dish.Pour gravy on top and serve.
This gravy is excellent on mashed potatoes.