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The Best Beef Pot Roast
Jane Windham
A delicious, melt in your mouth beef pot roast cooked the traditional way in the oven, and the drippings make a flavorful gravy, too.
5
from 1 vote
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Prep Time
30
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
30
minutes
mins
Course
Main Course
Cuisine
American
Calories
4843
kcal
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:
4843
kcal
Carbohydrates:
463
g
Protein:
315
g
Fat:
202
g
Saturated Fat:
76
g
Polyunsaturated Fat:
38
g
Monounsaturated Fat:
89
g
Trans Fat:
10
g
Cholesterol:
939
mg
Sodium:
15755
mg
Potassium:
17448
mg
Fiber:
56
g
Sugar:
57
g
Vitamin A:
51314
IU
Vitamin C:
254
mg
Calcium:
659
mg
Iron:
49
mg
Keyword
Beef, pot roast
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