-
1
1. Preheat oven to 400u00b0F.
-
2
2. Place roast in pan and sprinkle both sides with seasoned salt to taste. (Wash hands.)
-
3
3. Wash all vegetables and peel carrots and potatoes.
-
4
4. Cut all vegetables into 1-inch cubes and add to pan.
-
5
5. Add beef bouillon to hot water, mix and pour over meat and vegetables.
-
6
6. Cover with lid or foil and cook for 2 hours and 15 minutes. This slow cooking tenderizes the meat.
-
7
1. Remove roast and vegetables from roasting pan and place on serving tray. Pour drippings from pot roast into a measuring cup to determine if 4 cups of liquid exist. If not, add water to complete.
-
8
2. Pour juice into saucepan. Add beef bouillon and browning sauce, whisk to mix. Place on high heat and bring to boil, approximately 3-5 minutes.
-
9
3. Pour water in small mixing bowl or measuring cup. Add cornstarch and whisk until smooth.
-
10
4. When juice in saucepan begins to boil, add water and cornstarch mixture and whisk to mix. Cook for 3-5 minutes or until thickened.
-
11
5. Add salt and pepper to taste.
-
12
1. Wash green beans and cut or snap tips from each end.
-
13
2. Cut beans in half and add to saucepan with chicken broth.
-
14
3. Bring broth to boil, reduce heat to medium; cover and simmer 7-10 minutes or until beans are bright green and tender crisp.
-
15
4. Remove from heat, drain and serve.
