Pot Roast

1, 2-3 pound roast—I usually get whatever cut is the best deal. Just make sure there is some fat on it.
1 package McCormick Aus Ju Gravy Mix
1-2 cubes Beef Boullion (depends on how much water is used)
4-5 cups water
Salt
Pepper
Vegetable Oil
Corn Starch

Season the roast with salt and pepper on all sides. Heat vegetable oil in a large skillet or sauce pan. Brown all sides of the roast. Transfer roast to crock pot if using a slow cooker. Otherwise, pour 4-5 cups water (enough to cover half to ¾ of the roast) into a large pan with a lid and add Aus Ju mix and beef bouillon cubes. Mix well and bring to a boil. Reduce heat to low and cover. Let simmer for about 4 hours or until done and tender. Avoid peeking in the pan but make sure the pan doesn’t boil dry.

Crock Pot Method: Pour in water and Aus Ju Mix and boullion cubes. Mix well. Add roast and cover. Cook for 6-8 hours or until done.

Once roast is done, remove it from the pan or crock pot and put it on a plate. Cover with foil and let it sit for about 20 minutes before serving (this helps to keep the juices in the meat). Leave the remaining Aus Ju gravy in the pan or transfer to a pan if a crock pot was used.

Gravy:
In a measuring cup mix together 3-4 tablespoons corn starch with about 1/2 cup of COLD water. Pour into the remaining liquid in the pan and bring to a boil (transfer to a pan if a crock pot was used). Stir constantly with a whisk until gravy thickens. If the gravy does not thicken add more corn starch and cold water.

Lindsay Ravsten