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  • Best Pot Roast

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    Best Pot Roast
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 5 lb Pot Roast
    • 2 lb carrots peeled
    • 8 lrg potatoes peeled and halved
    • 1 lrg onion quartered
    • 1 tsp grnd dry sage
    • 1 tsp grnd black pepper
    • 1 Tbsp. salt
    • 3 stalk celery minced ( optional)
    • 2 x dry bay leaves
    • 3 Tbsp. corn starch water as directed

    Directions

    1. Oven - Place all ingredients inside a large roasting bag, seal, shake thoroughly and place in large baking dish. Puncture bag on top to allow steam to escape.
    2. Bake at 350F for two hrs.
    3. Oven - Place potatoes on the bottom of a greased roasting pan, flat side down to allow browning. Add in meat. Arrange remaining vegetables around the roast in an attractive way. Pour 3 c. of water mixed with the 3 Tbsp cornstarch and spices over the meat and vegetables. Cover with tight fitting lid or possibly with aluminum foil. Bake for two and one half hrs ( 2 1/2 ) at 350F. Crockpot- Place potatoes on bottom of greased LARGE interior crock. Place meat on top of the potatoes. Arrange vegetables over the meat and potatoes. add in 2 C water and spices and cornstarch. Use low power for eight ( 8 ) hrs. When I use a crockpot I often use slightly larger amounts of spices.

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