Ingredients

• 2 pounds beef pot roast , fat trimmed and discarded
• 3 potatoes , peeled and cut into 6 pieces
• 1 large onion , cut into 8 pieces
• 2 carrots , cut into 1-inch pieces
• 2 stalks celery , cut into 1-inch pieces
• 3.5 cups water , divided
• salt and ground black pepper to taste
• 1 pinch garlic salt , or to taste
• 0.5 cups water
• 3 tablespoons cornstarch
• 0.5 teaspoons browning sauce , such as Gravy Master®

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast.
3. 3 Pour 3 cups water into the baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
4. 4 Bake in the preheated oven until roast is browned and cooked through, about 3 hours.
5. 5 Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange them around roast.
6. 6 Reduce oven temperature to 200 degrees F (95 degrees C). Place the platter with roast and vegetables in the oven to keep warm.
7. 7 Pour remaining pan juices into a saucepan; bring to a boil. Stir together remaining 1/2 cup water and cornstarch in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

Nutrition per serving