3-4 lb. beef chuck roast
1-2 tsp. seasoning salt
2 Tbsp. dry minced onion
2 tsp. sugar
2 Tbsp. beef bouillon granules or 3 cubes
2 Tbsp. soy sauce
2 Tbsp. browning sauce, such as Kitchen Bouquet, optional
Hot water to cover roast, plus more if needed
4-6 large potatoes, peeled and quartered
4 cups broth from roast
¼ cup cold water
5 Tbsp. cornstarch

Preheat oven to 400*.

You may brown the roast in a skillet with a little oil before proceeding with recipe if you wish.

Place beef roast in a large roaster or other covered pan. Sprinkle seasoning salt, minced onion, sugar, bouillon, soy sauce and browning sauce if used over and around roast, then pour in hot water to cover. I set mine on a burner on top of the stove and let it come to a boil before I place it in the oven to bake; this speeds up cooking time a bit. Cover with a lid or tightly crimped aluminum foil and bake for 2 ½-3 hours or until tender.

About 3o minutes before you estimate the roast will be tender, peel and quarter the potatoes and add to the roast pan. If necessary add additional water to cover roast and potatoes. Bake an additional 30-40 minutes or until potatoes are done.

Remove roast and potatoes to serving dishes. Measure or estimate about 4 cups of broth from the roast, if necessary adding additional hot water to make 4 cups. Pour the broth into a large saucepan and bring to a boil. While the broth heats, mix 5 tablespoons of cornstarch into ¼ cup of cold water; make sure cornstarch is dissolved. Remove boiling broth from heat and stir in cornstarch mixture all at once, stirring briskly. Stir until well blended and return to heat. Stirring constantly, bring back to a full rolling boil and cook 2-3 minutes until gravy is thickened and translucent. Remove from heat and pour into a serving bowl.

Cut roast into serving size pieces and serve with potatoes and gravy.

This is Jessica's favorite meal of everything I cook.