Donna's Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (3-5lb) chuck roast
Seasonings: mix together and rub all over roast
1 T Paula's House Seasoning (if available, or use a steak seasoning)
1 T seasoning salt
1 T pepper
2 T olive oil
1 large yellow onion, quartered
1 bag of small carrots or 4 carrots, scrubbed, peeled, and cut into 2 in. pieces
4-5 potatoes, cut into serving pieces
4 garlic cloves, chopped
2 bay leaves
2 T Worcestershire Sauce
1 can Cream of Mushroom Soup
2-3 C beef broth (1 C. of red wine can be substituted for a cup of broth)
1 Lipton Onion or Mushroom soup mix
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Directions: |
Directions:Preheat oven to 325ºF. Prepare vegetables by cutting and slicing. Heat a large cast-iron Dutch oven over medium heat. Add olive oil. Add onion wedges, carrots, and potatoes and cook veggies for about 2 minutes until soft and slightly brown. Remove to a pan. Add 1 or 2 T. of olive oil to Dutch oven and when hot, add roast that has been rubbed all over with seasonings. Sear all sides of chuck roast until brown for about 2 minutes. Remove roast to a plate. Pour the beef broth into the Dutch oven and scrape the bottom of the pan using a wooden spatula to deglaze the pan. Add the mushroom soup, garlic, Worcestershire Sauce, bay leaves, and Lipton soup mix and stir well. Place the roast back into the Dutch oven. Add the veggies back into the Dutch oven around and on top of the roast. Place lid on Dutch oven and bake 2½ - 3½ hours, depending on the size of the roast, approx.15- 20 min/lb. of meat. Remove meat and veggies from Dutch oven when done. Cut up roast into serving pieces if it doesn't fall apart! Thicken roast gravy using a few tablespoons of cornstarch or flour to a few tablespoons of water; stir together and add to gravy to thicken on medium high heat or until boiling. Add more if needed to make gravy thicker. Pour gravy over rice with pot roast and veggies. Remove bay leaves before serving. |
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Number Of
Servings: |
Number Of
Servings:8-12 |
Preparation
Time: |
Preparation
Time:4 hrs. for prep and cooking time |
Personal
Notes: |
Personal
Notes: My recipe that I use for every pot roast. The seasoned Cast-iron Dutch oven is the best pot for the pot roast. I have used other pots, but the flavor is not the same in my personal opinion. I received my cast iron Dutch oven as a wedding gift when James and I married. I still use it today and hopefully it will be passed down to one of my children one fine day!
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