GETTING READY

1.Preheat the oven to 325 degrees F.

MAKING

For The Pot Roast

2.Season the steak with salt and pepper on both the sides. Place it in a large oven proof pot over high heat. Brown the beef on 1 side for 7 minutes, flip it and cook for another 7 minutes.

3.Add all the vegetables and stir them to distribute them evenly in the pot. Lift the roast to move the vegetables under it to form a bed like. Pour water to cover the roast and vegetables and add the bouillon cubes and thyme. Bring it to boil, cover with a lid and place it into the oven for 3 hours.

4.Transfer the roast onto a work surface and let it rest for a few minutes and drain the vegetables into a serving dish. Retain the broth for gravy.

For The Brown Gravy

5.Melt butter in a pan over medium heat. Add the flour and stir well and cook for around 2 minutes.

6.Slowly pour the beef broth while whisking continuously to avoid lumps. Season with the browning and seasoning sauce, stir well, taste and adjust the salt and pepper if required.

7.Continue to cook for a few more minutes or till it thicken. Turn off the heat.

SERVING

8.Serve the pot roast hot as a complete meal with the gravy.

TIPS

This pot roast can also be made in a crock pot on low setting and cooked for 8 hours.