Seven Blade Roast with East Gravy

Ingredients

3-7 lb blade roast
4 carrots
2 onions
3 celery stalks
Gravy:
2 cans golden mushroom soup
2 packages brown gravy mix
salt
pepper
1 bay leaf

Directions

  1. Place the roast in a roasting pan. Fill the roasting pan with water to the top of the roast.
  2. Add vegetables. Cover and bake for 45-50 minutes per pound.
  3. 45 minutes before roast is done, take out 1 1/2 cups of water, celery and carrots.
  4. Mix the gravy ingredients and add gravy to roast with the remaining water.
  5. Place the roast in the oven for the final 45 minutes, leaving uncovered.
  6. If necessary, thicken gravy with cornstarch.

 Tags