Beef Pot Roast

Beef Pot Roast
James Jones
Ingredients:
1 large chuck roast (tough but tasty)
6 small white onions quartered (toothpick if necessary to keep together).
18 small (1 inch) red potatoes (quarter or half larger potatoes to make the same number of pieces.
20 carrot pieces, 2 inches long.
2 packages of good brown gravy mix.
4 Tbsp flour
1 Tbsp dried onion
2 beef bouillon, granulated
4 cups of water.
Directions:
Brown the roast, put in a large covered baking pan with ½ cup of water, dry onion and one granulated beef bouillon on top. Cook until done.
Arrange veggies around and onions on top of the roast.
Cook until veggies are done, onion take the longest time to cook.
Collect the juices from the baking pan.
In a large frying pan prepare six cups of good brown gravy using the drippings and water to make 6 cups, flour and packages of brown gravy mix.
Pour gravy over the meat and veggies and bake uncovered until bubbly.
All you need is bread to go with healthy serving of this main dish.