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Pot Roast

By

Very tender

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Pot Roast 1 Picture

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

Details

Servings 8
Preparation time 10mins
Cooking time 13mins

Preparation

Step 1

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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