Pot Roast
This tender pot roast is a hearty, "feel good" meal. It's also kid-friendly. Even picky eaters usually gobble it up. The last time I made this for my family, the gravy was so tasty that we poured it over the entire meal—meat, carrots and potatoes! Dovetailing Tip: Cook a large enough roast to have leftovers to use in Shredded Beef Tacos on day 5.
Prep time:
Cook time:
Serves: 8
Calories per serving: 133
Ingredients:
Cook time:
Serves: 8
Calories per serving: 133
1 tablespoon canola oil
1 boneless beef chuck roast (3 pounds)
1 1/2 cups water
1 envelope brown gravy mix
1 envelope Italian salad dressing mix
1 envelope onion soup mix
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds potatoes (about 9 medium), peeled and quartered
1 pound carrots, cut into 2-inch pieces
Directions:
Preheat oven to 325°. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. In a small bowl, whisk water, gravy mix, dressing mix, soup mix, garlic powder and pepper until blended; add to pan. Bring to a boil. Bake, covered, 1-1/2 hours.
Add vegetables; cook 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender. Skim fat if necessary.
Source: tasteofhome.com
Add vegetables; cook 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender. Skim fat if necessary.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.