Tuesday, October 23, 2012

Old Fashioned Pot Roast

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Just in case you didn't know, I love pot roast.  In fact I get very excited when I'm making pot roast for dinner.  Only draw back; my family doesn't love it as much as I do.  Well that changed last week when after years of making it the same way I decided to try something new.  Don't you just love when an experiment comes out better than the original?  I sure do.

I used only one new ingredient in my recipe and the flavor had 10 times more depth. My family was in love too.  My hubby (who usually is not a fan) said it was delicious and to keep on making it the new way.  Yea me!  I see many more pot roasts on the horizon :)

Want to know my secret?  Onion soup mix!  Yep, that's all I added.  One little packet of onion soup mix and the result was amazing!

On those cold Fall and Winter nights this is the perfect meal to have simmering in the oven making the whole house smell delicious.  Make one this week and let me know what you think :)

Here's what you need:
1 - 2-1/2 - 3 pound boneless chuck roast
1-2 Tbs. oil
1 packet onion soup mix
4 cups water
salt, pepper, granulated garlic for seasoning
carrots and potatoes (optional)

Remove the chuck roast from refrigerator about 30 -60 minutes before cooking. Meat cooks much more evenly if it isn't ice cold when you start the cooking process.

Preheat oven to 300 degrees.

Liberally season the chuck roast on both sides with salt, pepper, and granulated garlic.
In a large Dutch oven or oven proof stock pot heat about 1-2 Tablespoon oil on med-hi. When the oil is hot carefully place the seasoned roast into the pan and sear on all sides really well.  This takes about 3-5 minutes per side.
When the roast is seared on all sides add 4 cups of hot water and 1 packet of onion soup mix, stir to combine.
Cover and bring to a boil on the stove.  Once boiling place in the oven (Covered) and cook for 3-1/2 hours at 300 degrees.  Remove from oven and add your veggies.  I usually quarter large baking potatoes and throw in a few handfuls of carrots. (This time I made mashed potatoes and only cooked the carrots in the pan with the meat)
Cover and bring back to a boil.  Immediately place in oven and cook for another 30 minutes or so depending on what veggies you add and how big they are; just until fork tender.

Remove the roast and veggies from the pan and set aside, tent with foil to keep warm.
In a small bowl add about 3 Tablespoons of flour and just enough water to make a slurry, slightly thinner than a paste but not runny.  Add to pan juices and stir well. Turn on the burner and bring to a boil and cook until thickened.  The gravy will be on the thin side but super tasty.
 
Here is how I served mine.  Pot Roast, carrots, and mashed potatoes ~ Heaven!

Serves 4-6

Enjoy!

Here's the handy printable - Pot Roast 

You can find me each week linking up to these amazing blogs

18 comments:

  1. Good idea! I always have onion soup mix on hand too. Perfect. http://whachamakinnow.com

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  2. This sounds yummy! I love pot roast and I love your new header!

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    1. Thanks Dorothy! I've already made a few changes here and there due to the AMAZING Online BlogCon :)

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  3. This looks delish! I didn't realize that about the meat. I will start setting mine out of the fridge early from now on.

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  4. I'm your newest follower from Inspire Me Monday blog hop, would love for you to stop by and follow back :)
    Erica
    www.ericastartwalking.com

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  5. This looks wonderful. We are big roast fans so this is right up our alley. Oh, we use any leftover roast in a beef soup. Thanks for sharing on Tout It Tuesday! Hope to see you next week.

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  6. Thanks for sharing this at the ‘Or so she says …’ link party! Hope to see you again this week (link party runs every Saturday – Tuesday). We’ve also got a fun “Favorites Things” giveaway going on right now. Please check it out! www.oneshetwoshe.com

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  7. There is nothing like a great Pot Roast, pure comfort food, we would just love it! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  9. Your recipe sounds great! Isn't it amazing what one little tweak can do to a recipe? The onion soup is a great addition. Thanks for sharing on Foodie Friends Friday Linky Party!

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  10. THis is my all time favorite meal as well AND I get excited when I'm cooking it for dinner also! Your recipe sounds great! Thanks for sharing on Foodie Friends Friday! Don't forget to come by today and VOTE!

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  11. This looks so good. I love pot roast, it makes great leftovers! Thank you for linking it up at the Saturday SHOW-licious Craft Showcase! :)
    http://sew-licious.blogspot.com/search/label/craftshowcase

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  12. That roast looks to die for!!! YUM!

    Thanks so much for sharing this at The DIY Dreamer... From Dream To Reality! I can't wait to see what you link up tomorrow evening :)

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  13. I think pot roast is one of those meals you either love it or hate it. I know some people who ate it too much growing up (my husband!)and dread hearing that's what's for dinner. I personally love it and love experimenting with new twists :) Thanks for sharing at All my Bloggy Friends. I'm looking forward to seeing what you share this week! :)

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  14. Pot roast is on the top of my favorite meals. This looks so good. I use onion soup mix in pretty much every meat dish I cook. I will be using a few packs on my turkey. I would love for you to share this on my linky party!
    Thanks, Marcie

    http://www.igottatrythat.com/2012/11/linky-party-24-and-perfect-christmas.html

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  15. Thanks for sharing on Thursdays Treasures. Love a pot roast this time of year

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