Pot Roast and gravy

         


Roast                                                   Cast Iron skillet
flour                                                       Crock Pot
salt                                                         
pepper
1 Tablespoon beef bouillon granules
2 C water
3 Tablespoons olive oil
potatoes, carrots, onions

Season roast with salt and pepper. Dredge roast in flour.
Heat a skillet med-high heat, put olive oil in skillet. Lightly brown roast on all sides. Mix water and bouillon.
Put roast in Crock pot add liquid, vegetables, cook on high 5 to 6 hrs til tender depending on size of roast.
When done carefully drain in saucepan. Mix 3 Tbsp cornstarch in half cup water stir well pour in heated roast broth stir til thickened, salt and pepper, pour back over roast and vegetables. Let cook about 30 min or so.
Serve with hot rolls and sweet tea Yum!