Never-Fail Pot Roast

  • Yield 8 to 10 servings

A hearty, seasoned pot roast with garlic and chili powder



1 lean 4-5 pound chuck roast
1 to 2 teaspoon each salt and pepper
1 to 2 teaspoon garlic powder
1 to 2 teaspoon seasoned salt
2 to 3 teaspoons chili powder
1 large onion
2 tablespoons cornstarch


  1. 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.

Bill Carlton, Ruidoso, New Mexico



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