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!
Here's the handy printable - Pot Roast
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