Pot roast

Pot roast 

2 -3 pound pot roast(s)
I'm feeding a family of 4

3 tablespoons of oil. I used vegetable oil
1 pound carrots, peeled and cut into large chunks
6 potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
4 cups water
4 tablespoons corn starch or flour

SEASONING Mix, 1 teaspoon of each until you get to the thyme and rosemary.
onion powder
, paprika, parsley  flakes
seasoning salt

1 tablespoon of powdered chicken bouillon 

1 tablespoon dried thyme
1 tablespoon dried rosemary

Directions:

Combine together seasoning mix in a small bowl. Rub over roast, on both sides.

Then dredge the roast into the flour. coat on both sides.

Sear both sides of the meat in a large skillet over medium-high heat covered with flour. Transfer roast to pan
add chicken broth to the 4 cups of water and then pour over roast.
and cook on 400 degrees for 2 1/2  to 3 hours covered with foil. when you Remove from oven and gravy should be thick enough.

 I love to use the powdered chicken broth.
 Serve with white rice.