Pot Roast And Gravy

• 1 tsp. seasoned salt
• 1/2 tsp. onion powder
• 1/4 tsp. pepper
• 1/8 tsp. garlic powder
• 5 lb. boneless chuck roast
• 1 Tbsp. olive oil
• 3/4 c. water
• 1 large onion, chopped
• 1/4 c. green peppers, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 2 tsp. parsley flakes
• 1/4 tsp. dried thyme
• flour

1. Combine first 4 ingredients; rub mixture on roast.
2. Brown roast on both sides in hot olive oil.
3. Add water and next 6 ingredients. Cover and bake at 325u0b0 for 3 hours.
4. Remove roast to platter, reserve liquid.
5. Remove bay leaves.
6. Skim fat; measure liquid, return to Dutch oven.
7. Combine 1 to 1 1/2 tablespoons flour and 2 tablespoons water for each cup of liquid, stir well.
8. Stir flour mixture into liquid.
9. Cook over medium heat, stirring constantly until thickened.

salt, onion powder, pepper, garlic powder, chuck roast, olive oil, water, onion, green peppers, garlic, bay leaves, parsley flakes, thyme, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=416686 (may not work)