Carol's Pot Roast

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

• Ready In: 2 hrs 50 mins
• Serves: 6-8

Ingredients

• 3 -4  lbs  beef  chuck roast
• 2  tablespoons flour
• 1 (1 1/2ounce) 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.