Soon To Be Our Favorite Pot Roast Recipe

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 1/2 lbs boneless chuck roast
• 1 (8 ounce) package onion soup mix
• 3 large carrots
• 3 red potatoes
• 1 large yellow onion

Recipe

• 1 (try to get a roast that isn’t thicker than an inch, so it will cook faster. thicker meat equals longer cooking time.).
• 2 the secret to making something tender is to cook it for a long time at a low temperature, and if that isn’t good advice, i don’t know what is. you will want to get this roast in the oven as early as you can, because it can take up to two hours to cook. as a matter of fact, it is almost impossible to overcook it. the longer you leave it in, the more tender it gets.
• 3 mix 1 teaspoon salt and 1/2 teaspoon pepper into 1/2 cup flour in a wide flat dish or dinner plate. roll the roast in it to coat the meat. put 1 tablespoon oil in the bottom of the oven-safe pot over low heat. brown both sides of the roast. take the roast out of the pan and set it on a plate.
• 4 in a small bowl, mix together 3 tablespoons of the flour mixture with 2 cups water. stir until the lumps disappear, then dump it into the meat pan and stir it together with the meat drippings. add enough water to make a thin gravy, then stir in the onion soup mix and set the meat back down in the pan. the roast should be soaking in gravy, but not covered.
• 5 cut up the carrots, potatoes and onion and dump them around and over the meat.
• 6 cover the pan so that it is sealed (sometimes i put a layer of aluminum foil right under the lid but not touching the meat). stick it in a 325 degree oven for about 2 hours until the meat is tender but before it falls apart (exact time depends on the thickness of the meat and your oven!).