Pot Roast

Pot Roast

  • 1 (3 pound) beef chuck roast
  • 1 envelope onion soup mix or other seasoning of choice
  • 6 medium potatoes
  • 1 pound baby carrots
  • 1 1/2 cups beef broth
  • 1. Preheat oven to 325 degrees. Line 9"x 13" baking pan with foil, or use oven bag and follow instructions on package.
  • 2. Place roast in center of pan. Sprinkle with onion soup mix or other seasonings.
  • 3. Scrub potatoes (peel, if desired) and cut in half.
  • 4. Arrange potatoes and carrots around roast. Sprinkle salt or other seasoning over vegetables, if desired.
  • 5. Drizzle beef broth over top. Cover tightly with foil (Do not cover if using oven bag.)
  • 6. Bake about 4 hours or until meat is tender enough to fall apart when forked.
  • 6

Crock pot method: Place all ingredients in crock pot and cook according to crock pot instructions. Use slow cooker liners to prevent excessive browning around edges of food and for easier clean up.

Leftovers: Cut meat and vegetables in bite size pieces. Add broth and heat until bubbly for a tasty stew.

Chuck beef cuts are usually economical. They are flavorful and tender when slow cooked. Some popular cuts are: Chuck Eye Roast, Arm Roast, Round Bone, 7 Bone Roast or Cross Rib Roast