Delicious Oven Pot Roast

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READY IN: 2hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season the roast with seasoned salt, black pepper and garlic powder.
  • Heat oil in a Dutch oven.
  • Add in the roast and brown on all sides; drain fat.
  • 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.
  • Add in the fresh mushrooms, whole potatoes and carrot chunks.
  • 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).
  • Check the veggies after 1 hour of cooking if they are done then remove to a large bowl and continue to cook the roast.
  • Remove the roast from the Dutch oven (leave the juice in the pot and simmer on low heat).
  • Stir together the flour and 1/4 cup water until smooth.
  • Stir the flour/water mixture in with the simmering liquid in the pot; cook stirring until mixture boils and thickens.
  • Serve the roast with veggies and gravy.
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