Taste of Home
Tina’s Pot Roast
TOTAL TIME: Prep: 10 min. Bake: 2-3/4 hours
YIELD: 8 servings.
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! —Tina Meyer, Lake Orion, Michigan
Ingredients
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1 tablespoon canola oil
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1 boneless beef chuck roast (3 pounds)
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1-1/2 cups water
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1 envelope brown gravy mix
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1 envelope Italian salad dressing mix
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1 envelope onion soup mix
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1/2 teaspoon garlic powder
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1/2 teaspoon pepper
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3 pounds potatoes (about 9 medium), peeled and quartered
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1 pound carrots, cut into 2-inch pieces
Directions
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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.
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2.
Add vegetables; cook 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender. Skim fat if necessary.
Nutrition Facts
1 serving: 450 calories, 18g fat (6g saturated fat), 111mg cholesterol, 907mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 37g protein.
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