Yankee Pot Roast

1 Boneless Beef Chuck Roast (about 2-1/2 pounds / 1.25 kg)
8 Medium Potatoes, quartered
8 Medium Carrots, pared and cut into 2-inch / 5-cm pieces
1/3 Cup / 80 mL Water
2 Tbsp. / 30 mL Watkins Onion Soup Base
2 Tbsp. / 30 mL Watkins Mushroom Soup Base
1/2 teas. / 2.5 mL Watkins Garlic Flakes
1/4 teas. / 1.2 mL Watkins Black Pepper
1/8 teas. / 0.6 mL Watkins Thyme

Line a shallow baking dish with heavy duty foil, overlapping edges. Place roast in center of foil and arrange potatoes and carrots around roast. Combine remaining ingredients; mixing well. Pour over beef and vegetables. Seal foil loosely over top of meat; secure foil around sides tightly. Bake at 350ºF / 180ºC for 2 to 2-1/2 hours or until meat is tender. Remove vegetables to serving plate; keep warm. Slice roast and place on serving plate; keep warm. Defat pan drippings if necessary; bring to a boil in small saucepan. Combine equal amounts of flour and water and slowly stir enough of this mixture into juices to make a thick gravy. Serve gravy with meat and vegetables. Makes 8 servings.

Nutritional Information Per Serving:
Calories 650, Protein 50g, Carbohydrates 61g, Sodium 350mg, Fat 23g, Saturated Fat 9g, Cholesterol 150mg, Dietary Fiber 7g

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