Pot Roast With Brown Gravy - cooking oil

Method

• Rub Salt and Pepper into roast.
• In a large dutch oven pot, brown the roast in the cooking oil until all sides are light brown.
• Pour Lipton Onion Soup Mix over top of roast.
• Add 5 cups of water and bring to a boil.
• Turn heat down and simmer roast until tender, about 3 1/2 to 4 hours.
• Check roast often, about every 30 minutes to make sure there is plenty of water, as the water cooks down, add more.
• When roast is falling apart, remove to a serving platter and turn off heat.
• In a large glass add flour and fill with about 3/4 cup cold water to make a paste consistency.
• Stir flour and water mixture with a fork until very smooth with no lumps.
• Slowly pour the flour paste into the pot of water that the roast was cooked inches
• Stir well and bring to a slow boil, simmer until the gravy thickens.
• If gravy is not thick enough, add more paste.
• If gravy is too thick, add water.
• Add desired amount of Kitchen Bouquet to darken gravy.
• I put the roast back in the pot of gravy and serve it together. You may want to serve the gravy on the side.