Classic Oven Pot Roast

Name: Classic Oven Pot Roast
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Ingredients: 3 lbs stew meat chunks or blade cut chuck roast; 1 package dry onion soup mix; 1 can cream of mushroom soup; 1-2 tbsp soy sauce; 1 onion, (halved and sliced); 3 medium potatoes (red, yellow, or white), (cut into large chunks); 1 lb bag of baby carrots or 6 large carrots, (peeled and cut into chunks); 1/2 can beef broth, (if necessary)

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Prep Time: 15 minutes

Cook Time: 210 minutes

Total: 225 minutes

Servings: 4

Cost: $7.08 /serving

Author : Caroline Lindsey

Ingredients

Remove All · Remove Spices · Remove Staples

3 lbs stew meat chunks or blade cut chuck roast1 package dry onion soup mix1 can cream of mushroom soup1-2 tbsp soy sauce1 onion, (halved and sliced)3 medium potatoes (red, yellow, or white), (cut into large chunks)1 lb bag of baby carrots or 6 large carrots, (peeled and cut into chunks)1/2 can beef broth, (if necessary)

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Instructions

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Step 1

Preheat oven to 325.

Step 2

Place onion slices in bottom of large baking dish and top with meat. Sprinkle dry onion soup mix over meat, cover with undiluted cream of mushroom soup, and sprinkle with soy sauce.

Step 3

Tightly cover with aluminum foil and bake for 1 hour.

Step 4

Remove from oven, uncover, and surround roast with potatoes and carrots. If using stew meat chunks, toss ingredients together to make sure vegetables are coated with soup and juices. If meat seems dry, add beef broth.

Step 5

Recover pan and return to oven for 2-3 hours, or until meat is fork-tender.