Pot Roast with Carrots & Potatoes | Just A Pinch Recipes

Ingredients

• 4 pound(s) boneless chuck roast
• 2 tablespoon(s) olive or vegetable oil
• 2-3 slice(s) bacon, cut in half
• 2 potatoes, bakers (large)
• 4 carrots, cubed
• ## DRY RUB MIXTURE
• 1 teaspoon(s) Lawry's seasoned salt
• 1/2 teaspoon(s) black pepper, coarse ground
• 1/4 teaspoon(s) dry mustard
• 1/8 teaspoon(s) paprika
• 1/8 teaspoon(s) cumin
• 2 pinch(es) thyme
• 1 1/2 tablespoon(s) all-purpose flour
• ## BROTH
• 1 can(s) beef broth, divided
• 1 bay leaves
• ## BROWN GRAVY
• 2-3 tablespoon(s) butter or vegetable oil
• 2 tablespoon(s) corn starch or flour
• 1/2 can(s) beef broth
• 1/2 can(s) water, more if needed
• - seasoned salt, to taste
• - black pepper, coarse ground, to taste
• 2 dash(es) paprika