Sunday Pot Roast

Ingredients
6 lb. chuck roast
5-6 medium carrots, peeled and cut
5-6 celery, peeled and cut
1 onions, quartered
8-10 baby golden or red potatoes, whole or halved
4 cloves garlic, minced
1 tsp thyme
salt
pepper
olive oil

Cooking Tools

Disposable pan or large baking pan

Large mixing bowl

Saucepan

Directions
Preheat oven 380 Degrees F.  In a large deep pan (I use disposable aluminum pan for easy clean-up)  Place chuck roast in pan. In a large mixing bowl add vegetables, garlic and drizzle oil to coat; toss and place in pan surrounding the chuck roast.  Sprinkle with salt, pepper and thyme.  Use foil to cover pan and seal the edges.  Cook for 3 hours and remove foil and add Brown Gravy (recipe below) over all the pot roast and place back in oven without foil cover and cook for additional 1 1/2 hours.  Remove roast and vegetable from baking pan without gravy to a serving platter.  You can use the pan gravy, minus the excess fat as the gravy for the Pot Roast.
Serves 4-6

Brown Gravy
Ingredients
2 cups water  
2 tsp Better than beef bouillon  
1/4 tsp ground black pepper  
1/4 tsp Kitchen Bouquet  
2  tbsp butter  
1/2 tsp garlic powder  
1/4 tsp onion powder  

Thickener
2  tbsp cornstarch  
3  tbsp cold water

Directions
Boil all ingredients in a pot together, except for thickener.
Once the mixture boils, mix the cold water and cornstarch into a slurry paste in a small bowl. You may need to add a tiny bit more water, but it should be the consistency of runny glue.  Slowly pour in thickener, while stirring. Continue boiling for 2-3 more minutes, still stirring. Remove from heat and let cool to thicken more.