Pot Roast Dinner

3/4 pound boneless beef chuck pot roast
1 tablespoon cooking oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup water
1 teaspoon instant beef bouillon granules
1/4 teaspoon Worcestershire sauce
1 bay leaf
1 clove garlic, minced
2 medium carrots, halved crosswise
2 medium potatoes, peeled and quartered
1 small onion, quartered
1 small green pepper, quartered
1 tablespoon cornstarch
1 tablespoon cold water
Several drops Kitchen Bouquet (optional)
1 tablespoon snipped parsley

In heavy skillet slowly brown meat on both sides in hot oil. Season with salt and pepper. Add 1 cup water, bouillon granules, Worcestershire, bay leaf, and garlic; cover and simmer for 1 hour. Add carrots, potatoes, and onion; sprinkle lightly with salt. Simmer for 40 minutes. Add green pepper; simmer about 5 minutes longer or till meat is tender. Remove meat and vegetables to warm serving platter.

Pour pan juices into measuring cup; skim off fat. Add enough water to pan juices to make 1 cup liquid. Return to skillet. Blend cornstarch and 1 tablespoon water; stir into pan juices. Add Kitchen Bouquet, if desired. Cook and stir till thickened and bubbly. Spoon some gravy over meat and vegetables; pass remaining gravy. Garnish with parsley. Makes 2 servings.