Ken’s Savory Pot Roast

3 – 4 pound chuck roast

garlic granules

pepper

salt

italian seasoning

Rub roast with the seasonings and let sit in the frig overnight or several hours.

Drizzle oil in a dutch oven to cover the bottom.  Over medium heat, braise roast on all sides until nice and brown.

Remove roast and set aside.

2 cups carrots, cut in big chunks or use baby carrots

2 onions, cut in quarters

Brown carrots and onions.  Remove and set aside.

3 – 4 potatoes

Brown potatoes. Add a little butter, if needed, to brown potatoes.  Remove and set aside.

1 can beef broth 

1 can cream mushroom soup

1/4 package of dry brown gravy mix

Mix soups and gravy mix together.

Put roast and veggies back in the dutch oven.  Make sure there is enough liquid to cover 1/2 of the roast .  If needed, add more beef broth.

At the last minute, I added some fresh mushrooms.

Cook in a 350 degrees oven for 40 minutes then turn down to 250 degrees for 1 1/2 hours. OR 275 degrees for 3 1/2 hours.

FULL RECIPE WITHOUT PICTURES —

3 – 4 pound chuck roast

garlic granules

pepper

salt

italian seasoning

Rub roast with the seasonings and let sit in the frig overnight or several hours.

Drizzle oil in a dutch oven to cover the bottom.  Over medium heat, braise roast on all sides until nice and brown.

Remove roast and set aside.

2 cups carrots, cut in big chunks or use baby carrots

2 onions, cut in quarters

Brown carrots and onions.  Remove and set aside.

3 – 4 potatoes, cut in large chunks

Brown potatoes.  Remove and set aside.

1 can beef broth (perhaps more)

1 can cream mushroom soup

1/4 package of dry brown gravy mix

Mix soups and gravy mix together.

Put roast and veggies back in the dutch oven.  Make sure there is enough liquid to cover 1/2 of the roast .  If needed, add more beef broth.

Cook in a 350 degrees oven for 40 minutes then turn down to 250 degrees for 1 1/2 hours. OR 275 degrees for 3 1/2 hours.