Recipe by That Napa Chicken Ranch
Tried and True Favorite
Top Review by rusted_essence
This HAS become our faveorite pot roast! I had a chuck shoulder roast that I have been meaning to cook. My boyfriend has been scheduled for ten days of nine hour shifts so I have been trying to have a good dinner for him each night that would yeild enough food for him to have lunch the next day. This almost didn't make it to the fridge, I had to speak reason for him not to devour the rest of the pot. I added more salt and pepper to the flour than needed and a dash of a garlic and herb mix i use. I added probably 5 T flour to the 2 cups of water because i wanted a heartier gravy. I added maybe half a cup more and brought it to a bubble then added soup mix. I ended up cooking this uncovered at 350 for an hour and fifty minutes. The beef was oh so tender but had a crisp outside and the veggies were perfect! Thanks for a great way to make a roast.
- 1 1⁄2 lbs boneless chuck roast
- 1 (8 ounce) package onion soup mix
- 3 large carrots
- 3 red potatoes
- 1 large yellow onion
Directions See How It's Made
- (Try to get a roast that isn’t thicker than an inch, so it will cook faster. Thicker meat equals longer cooking time.).
- 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.
- 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.
- 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.
- Cut up the carrots, potatoes and onion and dump them around and over the meat.
- 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!).