Dd's Pot Roast

Here's another one of Didi's recipes. 

GT’S FAVORITE POT ROAST

Adapted from Dd’s Table Talk

3 lbs. chuck roast

1 ½ tsp. Hawaiian salt

1 tsp. alae salt

1 tsp freshly cracked black pepper

1/2 tsp. dried basil

1/4 tsp. dried thyme

1/4 tsp. dried oregano

  (can substitute ¾ tsp. Italian seasoning)

1 ½ tsp. vegetable oil

1 pkg. (1 oz.) dry onion soup mix

3-4 c. water, as needed

4 cloves garlic, whole

1 medium onion, quartered

1 medium carrot,1-inch cubes

2 stalks celery, 1-inch pieces

1 medium potato, 1 ½-inch pieces

flour and water slurry, for gravy

In a mixing bowl; combine salts, pepper and spices. Rub mixture on all sides of roast. In a large pot, brown roast on all sides in oil. Add remaining ingredients, adding enough water as needed to cover roast; simmer for 45 minutes-1 hour. Remove potatoes, celery and ½ of carrots; set aside in covered pot. Smash remaining carrots (so that Glenn can’t see them) and garlic cloves. Continue simmering 1-1 ½ hours; until meat is fork tender. Return vegetables to pot; bring sauce to a boil and thicken with mixture of flour and water to bring gravy to desired thickness. Serves 2 with lots of left-overs.