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Tina's Pot Roast Recipe

Tina's Pot Roast Recipe

This tender pot roast is a hearty, "feel good" meal, so I decided it was a good one to share with Michelle's family. 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!—Tina Meyer, Lake Orion, Michigan
TOTAL TIME: Prep: 10 min. Bake: 2-3/4 hours YIELD:8 servings


  • 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


  • 1. 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.
  • 2. Add vegetables; cook 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender. Skim fat if necessary. Yield: 8 servings.

Nutritional Facts

1 serving: 450 calories, 18g fat (6g saturated fat), 111mg cholesterol, 907mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 37g protein

Reviews for Tina's Pot Roast

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Reviewed Nov. 16, 2015

"Let me tell u I made this 2day and it was so good this is a keeper thanks for sharing"

Reviewed Oct. 3, 2015

"How would i modify this recipe to cook it in the slow cooker?"

Reviewed Dec. 14, 2014

"Awesome. I just double the gravy mix."

Reviewed Dec. 8, 2014

"I looked at the sodium content of the packages at the store... It's roughly 1250mg per serving. I'm no doctor... But, the daily allowance for healthy people is 1500-2300. A Big Mac has 960... No thanks."

Reviewed Oct. 25, 2014

"This is a great base recipe that anyone can expand on. I used tiny, Honey Gold potatoes (left the peeling on) and baby carrots (already peeled). I quartered a white onion (but the onion pack sounds good and may help thicken the sauce).

Didn't have cooking sherry, so I used a cup of Cabernet Sauvignon and added a concentrated beef bouillon base (instead of brown gravy mix, it's much richer).
To thicken your gravy, remove it and mix two tbsp. corn starch with the same amount of cold water. Mix into gravy and simmer until more consistent. Enjoy!"

Reviewed Sep. 22, 2014

"I have used a similar recipe in the past and found it way too salty. On this recipe I omitted the Italian salad dressing mix and used just 1/2 package of the onion soup, the whole package of Au jus gravy mix, 1/3 cup red wine and about 1 cup of water. I didn't want to heat up my Florida kitchen so I cooked it in my electric frypan. Turned out perfectly. The flavor could not be beat and my picky eater loved it. I am a gravy freak and this stuff was delicious."

Reviewed Sep. 7, 2014

"Have this in the crock pot rite now. Will see how it turns out. I doubled the water and brown gravy mix. ~~~~~~~~~ Okay this is the most fab pot roast ever!!! After 2 hrs of being in the crock pot it is tender and so much flavor. Now added "fresh new potatoes and carrots"."

Reviewed Sep. 6, 2014

"Good but very salty. I did double the gravy and also doubled the water in addition to that. Not sure i would make again."

Reviewed Aug. 31, 2014

"that is a lot of sodium -- gravy mix, salad dressing, onion soup -- YIKES"

Reviewed Aug. 30, 2014

"I would like to know whether this recipe can be made in a crock pot? Looks delish!"

Reviewed Aug. 29, 2014

"can you make this in a crock pot instead?"

Reviewed Mar. 25, 2014

"This is a favorite in our house. I make alittle more gravy than called for, less potatoes and add Parsnips. My kids love it, it is a once a month staple here."

Reviewed Mar. 23, 2014

"GREAT! Even my picky7 and 3 year old ate it. The 3 year old had three helpings. Makes a great gravy, and the veggies came out tender and flavorful."

Reviewed Mar. 12, 2014

"I will make this many more times! Best pot roast ive ever had. Dad, boyfriend, and 4 year old daughter approved!"

Reviewed Jan. 31, 2014

"I went and bought a dutch oven just to make this recipe and it was definitely worth it! I have made it twice now and I love it. The meat was tender with a yummy gravy. Made the whole house smell delicious"

Reviewed Dec. 19, 2013

"Delicious!!!! I am not a big pot roast fan but I absolutely LOVED this. This is the only pot roast recipe I will use from now on!!! I took the leftovers to my parents house and they could not stop talking about how it is."

Reviewed Nov. 18, 2013

"Delicious! My new favorite pot roast recipe, despite the high sodium count. I added more water and took off the lid for the last 20 minutes so the vegetables had a chance to brown."

Reviewed Nov. 12, 2013

"Amazing! Full of flavor, tender meat, and perfectly cooked vegetables. I did add a 1/2 cup of water before adding the vegetables. My family LOVED it!"

Reviewed Nov. 4, 2013

"Great recipe, Really enjoyed it. I reduced the pepper to 1/4 tsp and added 1/2 c more water and 8 oz. Of sliced mushrooms. Delicious !!!!!!"

Reviewed Oct. 25, 2013

"Made this last night. I think this is the best pot roast recipe I have ever made. It was very tender and great flavor. I will definitely make this again."

Reviewed Oct. 23, 2013

"This was fantastic, my husband and I loved it. This will most certainly now be my go to roast recipe. It was super fast and easy, tender and delicious!"

Reviewed Oct. 16, 2013

"Awesome! Both my husband and I loved this recipe and it will become one of our regular dishes! The only thing I changed was to add a little more water to the gravy. Yum!"

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