Homemade Pot Roast With Beef Gravy And Fresh Green Beans

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   1. Preheat oven to 400u00b0F.

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   2. Place roast in pan and sprinkle both sides with seasoned salt to taste. (Wash hands.)

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   3. Wash all vegetables and peel carrots and potatoes.

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   4. Cut all vegetables into 1-inch cubes and add to pan.

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   5. Add beef bouillon to hot water, mix and pour over meat and vegetables.

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   6. Cover with lid or foil and cook for 2 hours and 15 minutes. This slow cooking tenderizes the meat.

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   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.

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   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.

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   3. Pour water in small mixing bowl or measuring cup. Add cornstarch and whisk until smooth.

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    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.

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    5. Add salt and pepper to taste.

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    1. Wash green beans and cut or snap tips from each end.

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    2. Cut beans in half and add to saucepan with chicken broth.

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    3. Bring broth to boil, reduce heat to medium; cover and simmer 7-10 minutes or until beans are bright green and tender crisp.

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    4. Remove from heat, drain and serve.

* Per serving · 4 servings · Values may vary.