Total Time
2hrs 50mins
Prep 20 mins
Cook 2 hrs 30 mins

This recipe is a favorite of my mom's cousin. She submitted this for our Grandmother's recipe book that I just recently updated.

Ingredients Nutrition

  • 3 -4 lbs beef chuck roast
  • 2 tablespoons flour
  • 1 (1 1/2 ounce) bag dry onion soup mix
  • 1 large fresh onion (chopped)
  • 8 -10 carrots (cleaned, pealed, cut into 3-4 pieces)
  • 8 idaho potatoes (pealed, cut into chunks)
  • 2 tablespoons cornstarch
  • salt & pepper

Directions

  1. Season both sides with salt and fresh ground pepper.
  2. Flour the meat thoroughly using a mallet to pound the flour into the meat.
  3. Brown the meat in a frying pan.
  4. Put the meat in a cooking bag.
  5. Add water along the side of the beef-(around 2 cups depending on the size of the beef).
  6. Add 2 tablespoons flour to the water.
  7. Add ½ bag of dry onion soup mix to the top of the meat.
  8. Add the chopped onion.
  9. Cook in oven for 2-2½ hours @350 degrees.
  10. Open bag, add carrots and potatoes.
  11. Then add the rest of the dried onion soup mix.
  12. Close bag and cook for 1-1½ hours or until done.
  13. Drain some of the liquid into a small pot, and then thicken the liquid with a mixture of corn starch and water.
  14. Open the bag and cut the meat into serving portions.
  15. Serve the meat, carrots and potatoes on a plate and top with the meat gravy.
  16. NOTE: Use the same recipe to cook Short Ribs of Beef.

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