Pot roast

Name: Pot roast
Cuisine: American
Ingredients: 1 tbsp. Canola oil; 1 boneless beef chuck roast (3 lbs); 11/2 cups water; 1 envelope brown gravy mix; 1 envelope Italian salad dressing mix; 1 envelope onion soup mix; 1/2 tsp. Garlic powder; 1/2 tsp. Pepper; 3 lbs. potatoes (about 9 medium). Peeled and quartered; 1 lbs. carrots, cut into 2-in pieces

Richard Scott Cunningham @cook_6161171

Pot roast

Richard Scott Cunningham @cook_6161171

Saved

Ingredients

1 tbsp.Canola oil
1boneless beef chuck roast (3 lbs)
11/2 cupswater
1 envelopebrown gravy mix
1 envelopeItalian salad dressing mix
1 envelopeonion soup mix
1/2 tsp.Garlic powder
1/2 tsp.Pepper
3lbs. potatoes (about 9 medium). Peeled and quartered
1lbs. carrots, cut into 2-in pieces

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Steps

1

Preheat oven to 325f. In a Dutch oven,heat oil over medium heat. Brown roast on all sides. In a small bowl,whisk water,gravy mix,dressing mix,soup mix, garlic powder and pepper until blended ; add to pan. Bring to a boil. Bake 11/2 hours.
2

Add vegetables;cook 11/4 to 11/2 hours longer or until meat and vegetables are tender, skim fat if necessary.