2-3 lb. eye of round roast
5 beef bouillon cubes
1/2-1 Kitchen Bouquet
Red potatoes
Rice
Cornstarch

Salt, pepper and garlic salt to taste - roast. Brown roast in small amount of oil. Cover with water. Add bouillon cubes and Kitchen Bouquet. Peel 1 potato for each person to be served. Add to water. Cook potatoes until done. Remove and hold after roast is tender. Remove from water and slice.

Add 1/2 glass cornstarch and 1/2 glass water to water from roast. Stir in mixture to make gravy. Gravy will thicken as mixture boils. Serve over rice.