Roast

• 2 tablespoons oil
• 1 12-3 lbs blade roast
• 2 apples, peeled, cored and sliced
• 4 medium potatoes, chopped in chunks
• 4 large carrots, peeled, chopped in chunks
• 1 onion, sliced
• 2 teaspoons garlic
• 2 teaspoons basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 (24 g) packet gravy (made with direction on packet)
• 1 (10 ounce) can cream of mushroom soup
• 1 tablespoon cornstarch
• 2 tablespoons cold water

1. Preheat oven to 350F.
2. In skillet, heat oil.
3. Rub roast with garlic, basil, salt and pepper and braise on all sides.
4. In roaster, place sliced onion and apples on bottom and place the roast on top.
5. Add gravy, mushroom soup and water.
6. Add potatoes and carrots.
7. Cook for 1 1/2 hours at 350.
8. Cooking times will vary depending on the size of roast.
9. When roast is removed from oven, removed from roaster and place aside to rest.
10. During this time, add the liquid contents in the roaster to a pot.
11. On medium heat bring to a boil.
12. Combine and whisk cornstarch and water in a small bowl and add to pot.
13. Simmer for 10 mins or until thickened.
14. Viola!
15. Gravy!
16. Serve roast with potatoes, carrots and gravy.

oil, blade roast, apples, potatoes, carrots, onion, garlic, basil, salt, pepper, packet, cream of mushroom soup, cornstarch, cold water

Taken from www.food.com/recipe/roast-497126 (may not work)