-
1
season roast with salt, pepper, garlic, onion, and tonys.
-
2
I recommend Worcester sauce too.
-
3
set aside.
-
4
take the oil and about a teaspoon of each seasoning in the oil mix well.
-
5
in a big bowl add all vegtables, except potatoes.
-
6
mix oil mixture all over vegtables mix well with your hands.
-
7
cut the onion in quarters.
-
8
cut celery in half.
-
9
in a big pot throw all vegtables together and put roast over them.
-
10
arrange some vegetables on side.
-
11
put onion and celery on top cover tightly with foil.
-
12
put in refrigerator for a hour.
-
13
( I recommend it be refrigerated over night. )
-
14
heat oven to 325 and while oven heats pull roast out refrigerator.
-
15
heat up butter in a pan medium heat.
-
16
cover roast with flour and brown for about two minutes on both sides.
-
17
this is what helps set a good gravy.
-
18
when its all browned put back in the pot with the vegtables add the dry seasoning packages on top of roast and vegtables, add 2 1/2 cups of hot water kinda mix in the clumps but they will cook out.
-
19
cover tightly and cook 30 minutes at 325.
-
20
after 30 minutes, drop down to 300 and cook for 5 and 1/2 hours.
-
21
while that's cooking start a big pot of water boiling.
-
22
cut, clean and add potatoes to pot.
-
23
and boil about thirty minutes or until potatoes are soft.
-
24
drain potatoes smush, add butter, salt, and pepper to your liking.
-
25
and enjoy
