Ingredients
- 1 3lb pot roast
- 1 tablespoon butter
- 1 -2 tablespoons vegetable oil
- 1 packet onion soup mix
- 2-3 cups water
- 5-8 small red potatoes
- 1 bag baby carrots
- 1 onion, sliced
Preparation
Step 1
1. Melt the butter in the dutch oven on med-high heat. Brown the roast on all sides (about 5-7 minutes). Remove roast to a plate...add a little vegetable oil to the dutch oven and the sliced onion. Cook for a few minutes until softened.
2. Place the roast back in the pot and the add carrots and potatoes around the meat. Add the Onion Soup Mix to 2 cups of water and pour around the meat and veggies. (You want the liquid to cover about 3/4 of the roast, and to cover the veggies, but you don't want to submerge the meat completely).
3. Bring the water to a boil, then turn the heat down to low so the water just barely boils. Put the cover on, and set the timer for 3 hours. Remove from pot, slice and serve with veggies.
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