Whats for dinner? Consider trying this perfect easy delicious Pot Roast for sunday dinner!! Its a win every time we make it!
Heat your oven to 350 degrees F. Pull out one packet each of dry ranch dressing mix, italian dressing mix, Lipton onion soup mix, and brown gravy mix.
Combine all the contents in a shallow dish big enough for a 2 pound Chuck Roast or Shoulder Roast. I suggest the Chuck as it has a little more fat, which translates to more tender meat and more flavor too.
Heat a large Dutch Oven on medium high heat. We love this Vremi Enameled Cast Iron Dutch Oven Pot with Lid, in case you’re looking for one. While the pot is heating up, stir the 4 mixes together and coat the meat on all sides, almost like you are breading it in flour. Now, sear that big ol’ hunk of meat on all sides. This locks in the flavor and juices before you cook it low and slow for several hours.
Don’t worry if you think it got a little too brown. Those extra brown bits are FLAVOR in the long run. As long as it isn’t solid black, you’re good. Once you flip it on the last side to brown, turn off the stove’s heat. It will get browned after several hours in the oven. At this point, if you wanted to move your meat to a crockpot, you can and cook on low for approximately 8 hours. I recommend staying with all that flavor in the Dutch Oven though.
Now fill it up with beef broth until the the roast is just covered, approximately four cups. You could also use water and beef broth concentrate, which is what I do. At this point, dump any of the leftover dressing/soup/gravy mixes in the liquid. Put on the lid and stick in the oven for three hours. You could crank the heat to 400 F and only cook two hours, but it will be more tender if you go for low and slow.
Now chop up some baby yukon gold potatoes. Add enough baby carrots and chopped potatoes to cover the pot. Feel free to add another cup or two of water or beef broth if the gravy has gotten too thick. You want it to still be very loose and thin so that there is enough moisture to steam cook the veggies. And you don’t want to burn up the gravy.
Replace the lid and cook for another hour or until the carrots and potatoes are fork tender.
Once down, serve and enjoy! This recipe is so good, you’ll be sure to make it again!