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1
You may brown the roast in a skillet with a little oil before proceeding with recipe if you wish.
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2
Place beef roast in a large roaster or other covered pan.
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3
Sprinkle seasoning salt, minced onion, sugar, bouillon, soy sauce and browning sauce if using, over and around roast, then pour in hot water to cover.
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4
I set mine on a burner on top of the stove and let it come to a boil before I place it in the oven to bake; this speeds up cooking time a bit.
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5
Cover with a lid or tightly crimped aluminum foil and bake for 2 1/2-3 hours or until tender.
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6
About 3o minutes before you estimate the roast will be tender, peel and quarter the potatoes and add to the roast pan.
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7
If necessary, add additional water to cover roast and potatoes.
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8
Bake an additional 30-40 minutes or until potatoes are done.
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9
Remove roast and potatoes to serving dishes.
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10
Measure or estimate about 4 cups of broth from the roast, if necessary adding additional hot water to make 4 cups.
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11
Pour the broth into a large saucepan and bring to a boil.
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12
While the broth heats, mix 5 tablespoons of cornstarch into 1/4 cup of cold water; make sure cornstarch is dissolved.
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13
Remove boiling broth from heat and stir in cornstarch mixture all at once, stirring briskly.
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14
Stir until well blended and return to heat.
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15
Stirring constantly, bring back to a full rolling boil and cook 2-3 minutes until gravy is thickened and translucent.
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16
Remove from heat and pour into a serving bowl.
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17
Cut roast into serving size pieces and serve with potatoes and gravy.
