Pot Roast Recipe

By kctchr

Ingredients

• 1 tablespoon canola oil
• 1 boneless beef chuck roast (3 pounds)
• 1-1/2 cups water
• 1 envelope brown gravy mix
• 1 envelope Italian salad dressing mix
• 1 envelope onion soup mix
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 3 pounds potatoes (about 9 medium), peeled and quartered
• 1 pound carrots, cut into 2-inch pieces

Preparation

Step 1

Preheat oven to 325°. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. In a small bowl, whisk water, gravy mix, dressing mix, soup mix, garlic powder and pepper until blended; add to pan. Bring to a boil. Bake, covered, 1-1/2 hours.

Add vegetables; cook 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender. Skim fat if necessary.
Yield: 8 servings.