Beef/Mama's Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 3-lb chuck roast
2 tablespoons olive oil
Salt & Pepper
2 envelopes Lipton Beefy Onion Soup Mix
2 cups water
4-5 medium potatoes, peeled & halved
2-3 cups baby carrots
2-3 onions, quartered
2 tablespoons cornstarch
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Directions: |
Directions:Season roast on both sides with salt and pepper. Heat olive oil in a large skillet on high heat. Sear each side of roast(and sides if thick enough) in hot skillet about 2 minutes or until nicely browned on each side. Place roast in a large roasting pan.
Combine both soup mixes with water stir well. Pour soup mixture in roasting pan (not on top of the meat). Cover with a tight-fitting lid or tightly with aluminum foil. Bake at 300 degrees for 2 hours.
Note: If you're roasting in the same pan you seared the meat, remove the roast and set it aside before you add the liquids. If you put the liquid in a hot pan it could start to boil which will seize the roast and make it tough.
Remove pan from oven and ladle out 1 cup of broth; set aside. Add potatoes, carrots and onions to pan surrounding the roast. Cover pan tightly again and continue baking for 1 hour. Remove pan from oven. Move roast and vegetables to a serving platter and cover to keep warm.
To make gravy, place roasting pan on the stove (to cover 2 burners if using an elongated pan) and heat on medium-hight heat. Add cornstarch to a small bowl and whisk in reserve 1 cup of broth. Whisk cornstarch mixture into pan juices and heat until simmering. Simmer for 3-4 minutes, whisking continually, until thickened. |
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