When I was growing up Sundays were definitely family day with a large dinner. Roast with carrots and potatoes were great for the family meal served with good pot roast gravy. I have been preparing this recipe for our family it seems forever. We never grow tired of it.
1Note: I use a roasting pan that I can use on stove top and then transfer to the oven (350 degrees).
Heat oil in roasting pan on top of stove. Season roast with pepper, salt, meat tenderizer, garlic, and sweet basil. Sprinkle both sides with the 4 tbs of flour. Brown meat on both sides in pan adding worchestershire sauce. Dissolve the Lipton soup mix in 2 cups of hot water; add to roast; add beef consomme soup, mushrooms, onions. Cover and place in preheated oven.
2After roast has cooked 1 1/2 hours, add potatoes and carrots. Drizzle pan juices over vegetables. Cover and cook another 45 minutes to an hour, or until vegetables are tender. Baste vegetables often while cooking and add more water if needed. Remove from oven.
3Remove roast and vegetables to another platter. Leave all liquid in pan. Place roasting pan on medium heat. Mix together 2 tbs. flour and 1/3 cup cold water (dissolve flour). Add to pan and stir in Kitchen Bouquet. Stir gravy mixture until thickened. Add more water if needed. Pour into gravy boat.