3-4 pounds blade, shoulder, round or chuck roast
2 tablespoons cooking oil
salt and pepper
½ cup water
6-8 carrots, peeled
4-5 red potatoes, scrubbed (do not peel)
4 wedges green cabbage
1 large Spanish onion, cut into 4 sections
3 tablespoons corn starch
½ cup cold water
Generously season both sides of roast with salt, pepper and garlic powder. Using a heavy frying or roasting pan, brown both sides of roast in hot oil over medium-high heat. Brown roast until it is very dark as this produces rich dark flavorful brown gravy.
Remove roast to a roasting pan, add ½ cup water, and cover tightly with a lid or aluminum foil. Bake at 250˚ for 4-5 hours.
Remove roast from the oven, place carrots along side the roast in the meat juices, and place potatoes, cabbage wedges, and onion sections on top and side of the roast. Cover and bake until carrots are tender, approximately 1 hour. When vegetables are cooked, remove roast and vegetables to a large warmed platter, set aside.
To make gravy: add more water to pan juices if needed. Mix cornstarch into cold water; bring pan juices to a medium boil and slowly add cornstarch mixture to boiling broth, stirring constantly. Use more or less cornstarch mixture according to desired gravy thickness; season with salt and pepper to taste. Drizzle gravy over roast and vegetables; serve additional gravy on the side. Yield: 4 to 6 servings
Suggestion: Create a fall vegetable medley by adding rutabagas, parsnips, or turnips to your roast. Try experimenting with different types of potatoes or add fresh snap peas (at the end of the cooking cycle) for an additional blending of flavors, textures and colors. There’s something delicious to satisfy everyone’s taste when a variety of vegetables are cooked with a pot roast.