You are here: Home » Recipes » Never Fail Pot Roast Never Fail Pot Roast Recipe by American Profile Yield 8 to 10 servings A make-ahead roast beef seasoned with chili powder and garlic salt. PrintEmail "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." Ingredients 1 lean 4- to 5-pound chuck roast1 to 2 teaspoon each salt and pepper1 to 2 teaspoon garlic powder1 to 2 teaspoon seasoned salt2 to 3 teaspoons chili powder1 large onion2 heaping tablespoons cornstarch Instructions 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.