Pot Roast

2 lb beef pot roast, fat trimmed and discarded
3 potatoes, peeled and cut into 6 pieces each
1 large onion, cut into 8 pieces
2 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
3 1/2 c water, divided
Salt & ground black pepper to taste
1 pinch garlic salt, or to taste
3 tbsp cornstarch

1. Preheat oven to 300 degrees F.

2. Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast.

3. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.

4. Bake in the preheated oven until roast is browned and fork tender, 3 to 4 hours.

5. Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange them around roast.

6. Reduce oven temperature to 200 degrees F. Place platter with roast and vegetables in the oven to keep warm.

7. Pour remaining pan juices into a saucepan and bring to a boil. In a separate bowl, stir remaining 1/2 cup water and cornstarch in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium and cook, stirring constantly, until gravy is thick, about 5 minutes. Season with salt and pepper, and serve over roast and vegetables.