Easy Onion Pot Roast

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While i tend to make pot roast differently each time i make it, this recipe has been a frequent success. Note that, excepting the worcestershire sauce, this is a salt-free recipe.

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Steps

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Preheat oven to 325f degrees.

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In a large casserole dish or dutch oven or roaster , spread half the onions.

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Rinse roast under the tap , pat dry with paper towel , and place on onion mixture.

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Cover with remaining onions and all the garlic.

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Sprinkle pepper and thyme over top.

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Mix together the 1 cup water and worcestershire , and pour over roast.

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Cover and cook in preheated oven for 2-1 / 2 to 3 hours , or until roast is tender.

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Place meat and onions on a serving platter and cover loosely with foil to keep warm.

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If you let the roast stand for 10 to 15 minutes it will be easier to carve.

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Meanwhile , add enough liquid to the pot , if necessary , so you have 2 cups.

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Skim off any visible fat.

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Dissolve the cornstarch in the 2 tbsp cold water.

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Stir into pan juices.

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Cook over medium-high heat , stirring , for about 3 minutes or until the gravy is boiling and is thickened.

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Strain gravy if desired , carve roast into thin slices , and serve.

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Ingredients

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onions, garlic, cross-rib roasts, black pepper, thyme, water, worcestershire sauce, cornstarch