1 Pot roast (I use eye round) any size
1/2 cup ketchup
1/4 cup kitchen bouquet
1 jar Heinz au jus style gravy
4 garlic cloves
1 onion halved and cut in quarters
1/2 cup dried mushrooms or 1 small can, drained
2 chopped carrots
1 cup water
Salt & Freshly Ground Pepper
Sear the roast on all sides in a frypan in olive oil.
Put it in an oven bag, mix the other ingredients in a bowl then pour over
roast in bag. Close it, poke one small hole, put in a 350 f oven
for 2-1/2 to 3-1/2 hours, depending on the size. til fall apart tender, Slice, lol, if you can.
Serve one of 3 different ways
Either strain out the veggies or put the "gravy" with veggies in it, in a blender and process till smooth
Serve with mashed taters and a veggie and the gravy.
(its lightly sweet, but rich and savory gravy is what makes it)
Strain out the veggies, thicken the gravy with a Tablespoon or two of Wondra Flour in a pan and slice the beef and put some in between toasted bread and ladle the gray over top.
Strain out the veggies, slice the beef and serve in hoagie rolls with the gravy in a small cup to dip and eat.
I also made this in my Panasonic Rice Cooker on the Slow Cooker
setting for 5 hours.......
But now I make it in my new Instant Pot, combo rice cooker, pressure cooker, slow cooker, steamer, baker...
Sear meat in pan on stove.
Add the meat to the liner pot of the InstantPot
Add the rest of the ingredients.
Lock lid in place.
Push vent to the side
Press SLOW COOK
Then press the + or - to adjust time,
Then press ADJUST to select TEMP.
5 hours on medium