Go Back
Print

Slow and Easy Pot Roast

This pot roast takes a few minutes of time up front to brown the meat, then you pop it in the oven for an hour or two. Chop up the vegetables you want and add them for the last hour of cooking. Total cooking time is 2-3 hours so it's another great company dinner because you can sit and visit that last hour while dinner's cooking away!

Ingredients

  • 2-3 pounds chuck roast 7-bone blade roast is one of several cuts that will work
  • 1/2 Tbs oil
  • salt and pepper to taste
  • 2 onions, cut in quarters
  • 1 can cream of mushroom soup
  • a few splashes of Worcestershire sauce
  • 1 cup water or red wine or beef broth
  • 3-4 potatoes, peeled and chopped
  • 1 rutabaga if you have one lying around
  • 6 carrots, peeled and chopped
  • 1/4 cup flour
  • 1 cup water

Instructions

  • Heat the oil in a Dutch oven or some other heavy pan that can go in the oven. Brown the chuck roast on both sides. Sprinkle with salt and pepper as you brown it. Add the onions and cook another 5 minutes or so, stirring now and then. Cover with the soup and 1 cup of water, wine, or broth. Put in the oven at 300 for 2 hours.
  • After two hours, prepare the other vegetables and add to the pan, then return to the oven for another hour.
  • When the pot roast is done, remove the meat and vegetables to a serving dish. Mix together the flour and water, then stir into the liquid on the stove top. Bring to a simmer and cook a few minutes, stirring constantly. Serve this gravy in a gravy boat or just pour over the meat and vegetables if you'd rather.