Never Fail Pot Roast
- Yield: 8 to 10 servings
"I have cooked all my life as a hobby, because I like to eat good food. I invite several couples to Sunday dinner, and this roast is their favorite. The secret ingredient is chili powder."
- 1 lean 4- to 5-pound chuck roast
- 1 to 2teaspoon each salt and pepper
- 1 to 2teaspoon garlic powder
- 1 to 2teaspoon seasoned salt
- 2 to 3teaspoons chili powder
- 1large onion
- 2 heaping tablespoons cornstarch
- Sprinkle seasonings on both sides of roast. Heat a heavy cooking pan on medium heat. Brown roast on both sides until dark brown, searing with no grease. Add a large pitcher of water, covering top of roast, and 1/2 onion, diced. Bring to a boil, cover and reduce heat, but boil slowly for about four hours or until tender. Add additional water as needed until the last 30 minutes. Then let liquid cook down to the drippings. Add other half onion, sliced on top of roast, during the last 30 minutes.
- Cool roast and place in refrigerator overnight. Remove all solid fat from drippings.
- Heat roast with drippings (add more water if needed) in cooking pan, remove to platter, and make gravy. Stir cornstarch in an 8-ounce glass of water until blended. Add to drippings, stirring well. Boil slowly and continue stirring until gravy is clear and thickened. Add salt and pepper, to taste.
—Recipe by Bill Carlton, Ruidoso, N.M.