The Best Beef Pot Roast

🧂 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
• 1 tablespoon cornstarch
• 3 tablespoons water

Instructions

• 1 Bring the roast to room temperature for 15 minutes and sprinkle 2 tablespoons
  salt over the roast.
• 2 Preheat the oven to 300 degrees.
• 3 Heat 3 tablespoons vegetable oil in a heavy bottom dutch oven over medium high
  heat on the stove top.
• 4 Sear the bottom, top, and sides of the roast and then turn off the heat.
• 5 Sprinkle 1 package of Lipton dry onion soup mix over the top of the roast.
• 6 Pour the water over the onion soup mix and the roast.
• 7 Add the lid to the dutch oven and cook in a 300 degree oven for 2 hours.
• 8 Remove the roast from the pot.
• 9 Add the vegetables to the drippings and stir to coat.
• 10 Nestle the roast back in the pot with the vegetables.
• 11 Place back in the oven and turn up the heat to 350 degrees.
• 12 Cook for 1 hour or until the vegetables are done.
• 13 Remove the roast and vegetables from the dutch oven but leave the drippings in
  the pot.
• 14 Mix 3 tablespoons water with 1 tablespoon cornstarch and whisk into the
  drippings in the pot. Heat over medium-high until the drippings thicken.

Nutrition Info