Pantry Pot Roast & Gravy

This can be prepared in a pressure cooker, slow cooker or in a pot in the oven.

For the pot roast:

Heat olive oil in a skillet or your roasting pan if large enough. Sear all sides of the roast.

Place roast in the pan of your choice. Dump all the mix packets on top of the roast, add pepper, bouillon, stock and Worcestershire to the pan (If cooking in the oven, increase stock to 2 cups).

Cover and cook in a pressure cooker for 2 hours at high pressure, in a slow cooker for 8 hours on low, or in an oven for 8 hours at 275ºF.

Remove roast from pan and place in a covered dish to let it rest for a few minutes. Strain the drippings and set aside about 1 cup for the gravy. Pour the remaining drippings back on the roast to keep it moist.

For the gravy:

Melt butter in a skillet. Add flour. Cook while whisking about 2 minutes.

Add drippings, heat to simmer. Stir together milk and corn starch in a separate cup and pour into the pan while whisking. Continue to cook for another 2-3 minutes until it thickens.

Slice and serve pot roast with a side of potatoes and vegetables or salad. Use gravy on both pot roast and potatoes, it’s full of flavor! Enjoy!