My Mother's 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.
Prep Time 30 minutes
Cook Time 3 hours
Author Jane Windham


  • One 3-4 pound beef chuck roast
  • 2 tablespoons salt
  • 3 tablespoons vegetable oil
  • 1 package Lipton's dry onion soup mix
  • 1 1/2 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


  1. Bring the roast to room temperature for 15 minutes and sprinkle 2 tablespoons salt over the roast.
  2. Preheat the oven to 300 degrees.
  3. Heat 3 tablespoons vegetable oil in a heavy bottom dutch oven over medium high heat on the stove top.
  4. Sear the bottom, top, and sides of the roast and then turn off the heat.
  5. Sprinkle 1 package of Lipton dry onion soup mix over the top of the roast.
  6. Pour the water over the onion soup mix and the roast.
  7. Add the lid to the dutch oven and cook in a 300 degree oven for 2 hours.
  8. Remove the roast from the pot.
  9. Add the vegetables to the drippings and stir to coat.
  10. Nestle the roast back in the pot with the vegetables.
  11. Place back in the oven and turn up the heat to 350 degrees.
  12. Cook for 1 hour or until the vegetables are done.
  13. Remove the roast and vegetables from the dutch oven but leave the drippings in the pot.

To make the gravy

  1. Mix 3 tablespoons water with 1 tablespoon cornstarch and whisk into the drippings in the pot. Heat over medium-high until the drippings thicken.

Recipe Notes

The roast and vegetables are equally good when heated over the next day!