Pot Roast

• 1 to 2 lb. pot roast
• 2 beef bouillon cubes
• 1/4 tsp. garlic powder
• 1 c. applesauce
• 1 small bay leaf
• 1 large apple, diced
• 6 carrots
• 6 potatoes
• 1 medium onion
• 1/8 tsp. thyme
• 2 Tbsp. cornstarch
• 1/2 tsp. Kitchen Bouquet

1. Cut meat into 4 pieces; brown in Dutch oven or heavy pan in 2 tablespoons fat.
2. Season with 1 teaspoon salt and 1/8 teaspoon pepper.
3. Dissolve bouillon cubes in 1 cup boiling water.
4. Add garlic powder, bay leaf and thyme to meat.
5. Cover and cook slowly until tender (1 hour).
6. Add applesauce, carrots, potatoes and onions.
7. Cover and cook until tender.
8. Add apple and cook 10 minutes.
9. Remove meat, vegetables and fruit to platter.
10. Skim off fat.
11. Thicken with cornstarch and cook until thick.
12. Add Kitchen Bouquet.
13. Good if put meat and vegetables into gravy and serve.

pot roast, garlic powder, applesauce, bay leaf, apple, carrots, potatoes, onion, thyme, cornstarch, kitchen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250848 (may not work)