Pot Roast And Gravy

• 1 teaspoon garlic salt
• 1/4 teaspoon onion powder
• 3 1/2 lbs rump roast
• 1/8 cup olive oil
• 1 large onion, chopped
• 1/4 cup Worcestershire sauce
• 1 small green pepper, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon parsley
• 1/4 teaspoon thyme
• 3/4 cup water
• 1/4 cup flour

1. Preheat oven to 325u0b0.
2. Sprinkle or rub garlic salt, onion powder, and pepper on roast.
3. Brown in oil in skillet; set aside.
4. Combine onion, green pepper, garlic, bay leaves, and parsley and sprinkle half in bottom of roasting pan.
5. Add roast, and sprinkle remaining half of spices on meat.
6. Combine thyme, water and Worcestershire sauce; pour over roast.
7. Cover and cook slowly for 2 hours.
8. Turn roast and return to oven for another 2 hours or until roast is tender.
9. To make gravy:
10. Remove enough drippings and place in skillet with flour, stir till smooth.
11. Salt and pepper to taste.

garlic salt, onion powder, rump roast, olive oil, onion, worcestershire sauce, green pepper, garlic, bay leaves, parsley, thyme, water, flour

Taken from www.food.com/recipe/pot-roast-and-gravy-198589 (may not work)