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Tina's Pot Roast

By

Taste of Home - Nov 2013

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Ingredients

  • 1 TBSP Canola Oil
  • 1 boneless Beef Chuck Roast (3 lbs)
  • 1.5 Cups water
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1 envelope brown gravy mix
  • 1 envelope Italian salad dressing mix
  • 1 envelope onion soup mix
  • 3 lbs medium potatoes (about 9) peeled & quartered
  • 1 lb medium carrots, cut into 2 inch pieces

Details

Preparation time 10mins
Cooking time 180mins

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, garlic powder, pepper & gravy, dressing &
soup mixes until blended; add to pan. Bring to a boil. Bake, covered, 1.5 hours.
Add potatoes and carrots; cook 1.24 to 1.5 hours or until meat & vegetables
are tender. Skim fat if necessary.

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