Delicious Oven Pot Roast

Submitted by Kittencalrecipezazz

"The dry soup mix and mushroom soup produce a great tasting gravy, use only a small of salt as the dry onion soup mix already has plenty of salt or you may omit it completely and just season the roast with black pepper and garlic powder --- cooking time will depend on the size of your roast."

 

• Ready In: 2hrs 20mins
• Ingredients: 17
• Serves: 8

ingredients

• 44.37-59.16 ml oil
• 1814.36-2267.96 g beef chuck roast or 1814.36-2267.96 g blade roast
• 2.46 ml seasoning salt (or use white salt) (optional)
• 4.92-9.85 ml ground black pepper
• 4.92 ml garlic powder
• 2 (609.51 g) can cream of mushroom soup or 304.75 g can cream of chicken soup, undiluted
• 14.79 ml Worcestershire sauce
• 29.58 ml fresh minced garlic (or to taste)
• 1 medium onion (sliced or chopped)
• 4 large carrots, cut in large pieces
• 28.34 g package lipton dry onion soup mix (you can use 2 packages if desired)
• 236.59 ml low sodium beef broth (or use water or beer)
• 453.59 g small white button mushrooms
• 6-8 small whole potatoes, peeled
• 4 large carrots, peeled and cut into thirds
• 29.58-44.37 ml flour
• 59.14 ml water

directions

1. Season the roast with seasoned salt, black pepper and garlic powder.
2. Heat oil in a Dutch oven.
3. Add in the roast and brown on all sides; drain fat.
4. In a large bowl combine the 2 cans mushroom soup, Worcestershire sauce, fresh garlic, sliced onion, dry onion soup mix and 1 cup low-sodium beef broth (or water or beer) add to the roast; bring to a boil and cook stirring a couple of times for about 20 minutes.
5. Add in the fresh mushrooms, whole potatoes and carrot chunks.
6. Reduce the heat to medium-low then cover and cook until the roast is tender or you may cook in the oven at 350 degrees F (cooking time will vary it may take from 3-5 hours depending on the size of roast you are using, cook until tender).
7. Check the veggies after 1 hour of cooking if they are done then remove to a large bowl and continue to cook the roast.
8. Remove the roast from the Dutch oven (leave the juice in the pot and simmer on low heat).
9. Stir together the flour and 1/4 cup water until smooth.
10. Stir the flour/water mixture in with the simmering liquid in the pot; cook stirring until mixture boils and thickens.
11. Serve the roast with veggies and gravy.

Reviews

[Audrey M]

This is a fantastic recipe. A tried and true. I put everything in my crockpot and cooked in on low for 8 hours.

 

[MizzNezz]

Great recipe! I used cream of mushroom and water, used parsnips instead of potatoes (trying to lower carbs) and it was super. This has very good flavor. I will make this again! Thanks!

 

[Mamashar]

This roast certainly was amazing! It was easy to make and had exceptional flavor. At first i was worried about what flavor the beer would give it, but in the end, there is no specific beer flavor. everything blends and it's great! it did seem to thicken a bit too early, so i just added some canned beef broth. I'll make this over and over!

 

[gwynn]

This was a very tasty recipe. Loved the mushroom soup in it. Thanks for posting.

 

[SD Slim]

Really enjoyable pot roast. I also found the salt a bit heavy in the gravy, having missed the earlier notes. I'd probably cut the onion soup mix in half next time and see how that goes. Looking forward to another try.