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Pot roast is one of those easy suppers that comes out great every time.
Use any combination of herbs and spices that you like. You can have an barbeque flavor by using some chili, ketchup, brown sugar and vinegar. Or go for an Asian flavor with soy and ginger along with some other spices. This time I went fairly basic.
- 4 lb. roast, you can use an inexpensive cut such as blade or chuck
- onion powder
- garlic powder
- rosemary, crushed
- salt and pepper
- 1 package onion soup mix
- 1 carton beef broth or water
- chili flakes
- sliced onion
- 3 tablespoons cornstarch (for later)
Return the meat to pot and cover. Simmer over low heat for a few hours. You could put it in a crock pot too.
When the meat is done remove it from the pan and keep warm. Mix the cornstarch with some cold water. Stir this into the liquids in the pot. Increase the heat slightly to get it to boil. Stir occasionally for a few minutes until the sauce thickens. Pour this over the meat.