Pot Roast

Name: Pot Roast
Ingredients: 4-6 lb Boneless Chuck Roast; 2 tbsn Kosher Salt; 1 tbsn Black Pepper; 1 tbsn Garlic Powder; 1 package onion soup mix; 1 bag baby carrots; 6 peeled potatoes, quartered; 1/2 cup water or stock; 2 tbsn Olive or Canola Oil

9 ingredients

2 steps

Ingredients

4-6 lb Boneless Chuck Roast
2 tbsn Kosher Salt
1 tbsn Black Pepper
1 tbsn Garlic Powder
1 package onion soup mix
1 bag baby carrots
6 peeled potatoes, quartered
1/2 cup water or stock
2 tbsn Olive or Canola Oil

Directions

1

Season Roast liberally with salt, pepper, and garlic powder. Make sure to cover whole roast and rub it in the meat. Pre-heat oven to 300 degrees F. In a dutch oven or large deep cast iron frying pan heat oil on medium high heat, be careful not to burn oil if using olive oil. You can also use a crock pot, but you will still need to sear the roast first and it will take all day to cook. Sear all sides of the roast in the oil, browning all sides to a caramelized golden color.
2

Remove pan from heat, pour carrots, potatoes, and onion soup mix over the roast. Add the 1/2 cup of water or stock, you can add more if you like a lot of juice for gravy. I wouldn't add more than 1 cup though. Cover and place in the oven for 2 hours, then remove cover and cook for 30 minutes uncovered to allow roast and vegetable to get brown. Then remove from oven and let cool for around 10 minutes before serving.