1 ts Seasoned salt

1/2 ts Onion powder

1/4 ts Pepper

1/8 ts Garlic powder

1 Beef chuck pot roast (3 to

4 Pounds)

1 tb Olive oil

3/4 c Water

1 lg Onion, chopped

1/4 c Chopped green pepper

2 Garlic cloves, minced

2 Bay leaves

2 ts Dried parsley flakes

1/4 ts Dried thyme All purpose

flour Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper and seasonings. Cover and bake at 325! for 2 1/2 to 3 hours or until roast is tender. Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and return to pan. For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan; cook over medium heat, stirring constantly, until thickened and bubbly. From the files of Al Rice, North Pole Alaska. Feb 1994