Pot Roast

Very tender
Photo by Patty H.

PREP TIME

10

minutes

TOTAL TIME

13

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

13

minutes

SERVINGS

8

servings

Ingredients

  • 1

    (3 1/2- to 4-pound) boneless chuck roast

  • 1

    tablespoon vegetable oil

  • 1

    (1-ounce) envelope dry onion soup mix

  • 2

    (10 1/2-ounce) cans beef consomme, undiluted

  • 4

    fresh thyme sprigs

  • 3

    carrots, quartered

  • 5

    potatoes quartered

  • 2

    tablespoons olive oil

  • 1/4

    teaspoon pepper

  • 1

    cup all-purpose flour

  • 2

    teaspoons baking powder

  • 1/4

    teaspoon salt

  • 1

    tablespoon fresh thyme leaves

  • Garnish: fresh thyme sprigs

Directions

Brown roast on all sides in hot vegetable oil in a large Dutch oven over medium-high heat; add soup mix, consommé, and thyme sprigs. Bake, covered, at 325° for 1 hour and 30 minutes. Toss together vegetables, olive oil, and pepper. Add mixture to Dutch oven, and bake 2 hours or until vegetables are tender. Remove roast and vegetables, reserving drippings. Keep warm.

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