Recipe

Easy 3 Hour Pot Roast Recipe

	Chuck1967 / All my dishes 2 years, 8 months ago This is the way I have always made pot roast and it turns out great every time I make it and the meat is always moist and tender and doesn't fall apart. If you use this method every time it will always turn out perfect even with other recipes where the spices are different.... More Prep:15m Cook:165m Servings:8	Chuck1967
	pot roast beef

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Ingredients

2 1/2lb to 4 1/2lb Round Sirloin Tip or Chuck Roast

8 to 10 Carrots peeled and cut into 1 to 2 inch pieces

6 to 8 Potatoes cut into quarters

4 to 6 Celery Stalks cut into 1 to 2 inch pieces

1 Large Onion Diced

1 Package Onion Soup Mix

1 Cup Flour for Gravy

1/2 Teaspoon each of Salt, Pepper and Garlic Powder

Olive Oil or Vegetable Oil

Directions

Preheat oven to 350 degrees.

Oil the roast until it's completely covered then use salt, pepper and garlic powder covering the entire roast.

In a large pot or roasting pan that can be covered, put roast in oven uncovered for 1 hour and remove.

Add diced onions and celery around roast. In a bowl or pitcher of water add the onion soup mix and stir until dissolved, add to roast and completely cover vegetables with water. Put the roast covered back into oven for 1 hour and remove.

Add carrots and potatoes around roast and add enough water to cover vegetables. Raise temperature of oven to 375 degrees and return covered pan to oven. Cook for 45 minutes or until vegetables are done. Remove from oven.

Remove roast from pan and put on serving tray for cutting. Remove vegetables and put in serving bowl. Mix flour into 2 cups of water and add to stock left in pan briskly stirring with wire whip over medium heat until thickened.

Cut roast into thin slices and put on plates, add vegetables and use gravy over meat and vegetables and enjoy!

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Comments

debi 2 years, 8 months ago said:
Hi chuck. i tried this recipe yesterday, and my son LOVED it. the roast was moist, tender, and sliced easily. so easy to prepare, too. thanks, debi

edensong 2 years, 7 months ago said:
It doesn't fall apart? Maybe I'm not understanding, but isn't that what you want the roast to do? I love it when the roasts fall apart -- they're so tender.

chuck1967 2 years, 7 months ago said:
I prefer my roast firm so it can be sliced. I have eaten it the other way as well and really it's more of a preference than anything. The roast I prepare is still very moist and tender even though it doesn't fall apart.

Thanks Debi for your comment. I'm glad you enjoyed it this way. It's one of my favorite meals.

Take Care, Chuck :)

biglezum 2 years ago said:
Yum it sounds good. i think im gonna make it.

leslie*

pipit13 2 years ago said:
I really want to try this one.
thanks

donnamarieholt 1 year, 10 months ago said:
Sounds yummy. i hate not being able to slice a roast nicely. it will be great to have a roast that slices great and still is moist and tender.

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