pot roast & homemade mashed potatoes

• 4 lb beef roast
• 1 onion
• 1 bag of carrots
• 1 packages whole mushrooms
• 6 small corn on cobb
• 1 bag idaho potatoes
• 4 tbsp butter
• 1 cup flour
• 2 celery stalks.
• 2 packages brown gravy mix
• 4 tbsp oil
• 1 tonys seasoning
• 1 salt &pepper
• 1 garlic & onion powder
• 2 1/2 cup water

1. season roast with salt, pepper, garlic, onion, and tonys.
2. I recommend Worcester sauce too.
3. set aside.
4. take the oil and about a teaspoon of each seasoning in the oil mix well.
5. in a big bowl add all vegtables, except potatoes.
6. mix oil mixture all over vegtables mix well with your hands.
7. cut the onion in quarters.
8. cut celery in half.
9. in a big pot throw all vegtables together and put roast over them.
10. arrange some vegetables on side.
11. put onion and celery on top cover tightly with foil.
12. put in refrigerator for a hour.
13. ( I recommend it be refrigerated over night. )
14. heat oven to 325 and while oven heats pull roast out refrigerator.
15. heat up butter in a pan medium heat.
16. cover roast with flour and brown for about two minutes on both sides.
17. this is what helps set a good gravy.
18. when its all browned put back in the pot with the vegtables add the dry seasoning packages on top of roast and vegtables, add 2 1/2 cups of hot water kinda mix in the clumps but they will cook out.
19. cover tightly and cook 30 minutes at 325.
20. after 30 minutes, drop down to 300 and cook for 5 and 1/2 hours.
21. while that's cooking start a big pot of water boiling.
22. cut, clean and add potatoes to pot.
23. and boil about thirty minutes or until potatoes are soft.
24. drain potatoes smush, add butter, salt, and pepper to your liking.
25. and enjoy

beef roast, onion, carrots, mushrooms, corn, potatoes, butter, flour, celery, brown gravy mix, oil, seasoning, salt, garlic, water

Taken from cookpad.com/us/recipes/347242-pot-roast-homemade-mashed-potatoes (may not work)