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
Tina’s Pot Roast
Tina's Pot Roast
Prep Time
10 min
Cook Time
2 hours 45 min
Yield
8 servings
Ingredients
- 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.
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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