Pot Roast Herb Gravy Recipe

• 3-4 pound arm blade pot roast
• 3 tbsp. flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3 tbsp. Crisco
• 1 beef bouillon cube
• 2 bay leaves
• 1/2 teaspoon marjoram
• 1/4 teaspoon basil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon parsley flakes
• 1 can beer
• 1 c. water
• rice-noodles">Noodles, rice or possibly mashed potatoes (goes well with this recipe)

1. Combine flour, salt and pepper.
2. Coat meat with mix and brown on all sides in warm Crisco oil.
3. Pour off drippings and add in bouillon and all seasonings.
4. Add in beer, cover tightly and cook 3 hrs or possibly till meat is tender.
5. Make gravy with drippings.
6. NOTE: I cook mine in crock pot on low 7 to 8 hrs or possibly high 5 to 6 hrs.
7. If you use this method you don't need to add in water as it cooks.
8. Otherwise keep a check on conventional pot adding water if necessary.

roast, flour, salt, pepper, crisco, bay leaves, marjoram, basil, garlic salt, parsley flakes, beer, water, ricenoodlesnoodles

Taken from cookeatshare.com/recipes/pot-roast-herb-gravy-22787 (may not work)