Sauerbraten pot roast supper

You will need:

For the pot roast:

2-1/2 to 3-1/2 lb beef roast

1 Tbsp. olive (preferred) or vegetable oil

1 Tbsp. brown sugar

1 package Knorr sauerbraten pot roast mix

Follow instructions on back of seasoning package, cook time is around 2-1/2 hrs simmering on the stovetop.

After the roast has been simmering for a couple hours.....

Potatoes and sauce:

2 or 3 whole potatoes, more if you choose the red salad variety.

2 cups milk

2 or 3 Tbsp. butter

1 tsp of parsley flakes

2 beef boullion cubes

1 tsp of Mrs. Dash herb and garlic seasoning

Corn starch

Scrub clean your potatoes of choice, cut in half lengthwise, then slice. Steam for 20 to 25 minutes.

For the sauce put 1 cup of milk in a small saucepan with the butter, seasonings and boullion cubes. Bring to a simmer.

Take the other cup of milk and add the cornstarch to it per the instructions on the cornstarch box.

Once the bouillion cubes are dissolved, slowly add the milk/cornstarch mix to it and simmer, stirring often, until it reaches the desired thickness. Remove from heat.

Pour the sauce over the steamed potatoes on the plate.

Add a vegetable of choice and you're done.

The left-over juice from the roast would make for an excellent gravy if you want to pass on the sauce or save it for a soup base.