The Best Beef Pot Roast
A delicious, melt in your mouth beef pot roast cooked the traditional way in the oven, and the drippings make a flavorful gravy, too.
Ingredients
- 3 pound beef chuck roast One 3-4 pound
- 2 tablespoons salt
- 3 tablespoons vegetable oil
- 1 package Lipton's dry onion soup mix
- 1 ½ cup water
- 2 yellow onions peeled and quartered
- 5 carrots peeled and cut into 2 inch lengths
- 12 red potatoes scrubbed and quartered
- additional salt and pepper to taste
For the gravy
- 1 tablespoon cornstarch
- 3 tablespoons water
Instructions
- Bring the roast to room temperature for 15 minutes and sprinkle 2 tablespoons salt over the roast.
- Preheat the oven to 300 degrees.
- Heat 3 tablespoons vegetable oil in a heavy bottom dutch oven over medium high heat on the stove top.
- Sear the bottom, top, and sides of the roast and then turn off the heat.
- Sprinkle 1 package of Lipton dry onion soup mix over the top of the roast.
- Pour the water over the onion soup mix and the roast.
- Add the lid to the dutch oven and cook in a 300 degree oven for 2 hours.
- Remove the roast from the pot.
- Add the vegetables to the drippings and stir to coat.
- Nestle the roast back in the pot with the vegetables.
- Place back in the oven and turn up the heat to 350 degrees.
- Cook for 1 hour or until the vegetables are done.
- Remove the roast and vegetables from the dutch oven but leave the drippings in the pot.
To make the gravy
- Mix 3 tablespoons water with 1 tablespoon cornstarch and whisk into the drippings in the pot. Heat over medium-high until the drippings thicken.
Notes
The roast and vegetables are equally good when heated over the next day!
Nutrition
Calories: 4843kcalCarbohydrates: 463gProtein: 315gFat: 202gSaturated Fat: 76gPolyunsaturated Fat: 38gMonounsaturated Fat: 89gTrans Fat: 10gCholesterol: 939mgSodium: 15755mgPotassium: 17448mgFiber: 56gSugar: 57gVitamin A: 51314IUVitamin C: 254mgCalcium: 659mgIron: 49mg
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