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Tina’s 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! —Tina Meyer, Lake Orion, Michigan
  • Total Time
    Prep: 10 min. Bake: 2-3/4 hours
  • Makes
    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


  • 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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  • meaganteal
    Apr 17, 2019

    Delicious! I made this in the slow cooker, due to having to work. The only change....I seasoned the meat with pepper, garlic, A1 bold, and montreal seasoning. Then I seared on the stove with coconut oil until brown. Put in the slow cooker, added the soup mixture, and the veggies. Oh, I also added some cut bell pepper I needed to use. This came out so moist, so flavorful.

  • dschultz01
    Feb 12, 2017

    This was excellent! Meat was very tender and I loved the taste. Next time I would use a few more carrots though.

  • pastorius01
    Sep 20, 2016

    I made this and my husband loved it. Said it was the best pot roast I have ever made. I am making it again for him tonight. The meat was so tender it melted in your mouth!!! This will be a new favorite in our house now.

  • emogenemaloney
    Nov 16, 2015

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

  • libra62
    Oct 3, 2015

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

  • klandrews84
    Dec 14, 2014

    Awesome. I just double the gravy mix.

  • william.a.franklin
    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!

  • sdipiazza
    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.

  • homemaker27
    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".

  • Keb0054
    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.