Ingredients
3 1/4 to 3 1/2 pounds beef chuck roast
3 white potatoes
1 white onion
5 carrots
1 tablespoon beef bouillon
1 cup hot water
seasoned salt, to taste

Steps
1. Preheat oven to 400°F.
2. Place roast in pan and sprinkle both sides with seasoned salt to taste. (Wash hands.)
3. Wash all vegetables and peel carrots and potatoes.
4. Cut all vegetables into 1-inch cubes and add to pan.
5. Add beef bouillon to hot water, mix and pour over meat and vegetables.
6. Cover with lid or foil and cook for 2 hours and 15 minutes. This slow cooking tenderizes the meat.

Ingredients
1 tablespoon beef bouillon
1/4 teaspoon browning sauce
1 cup water
1/4 cup cornstarch
4 cups roast drippings
salt and pepper, to taste

Steps
1. Remove roast and vegetables from roasting pan and place on serving tray. Pour drippings from pot roast into a measuring cup to determine if 4 cups of liquid exist. If not, add water to complete.
2. Pour juice into saucepan. Add beef bouillon and browning sauce, whisk to mix. Place on high heat and bring to boil, approximately 3-5 minutes.
3. Pour water in small mixing bowl or measuring cup. Add cornstarch and whisk until smooth.
4. When juice in saucepan begins to boil, add water and cornstarch mixture and whisk to mix. Cook for 3-5 minutes or until thickened.
5. Add salt and pepper to taste. (Makes 10 servings.)

Ingredients
1 pound fresh green beans
one 14 1/2-ounce can chicken broth

Steps
1. Wash green beans and cut or snap tips from each end.
2. Cut beans in half and add to saucepan with chicken broth.
3. Bring broth to boil, reduce heat to medium; cover and simmer 7-10 minutes or until beans are bright green and tender crisp.
4. Remove from heat, drain and serve.