SUNDAY POT ROAST | How to Cook a Tender Roast with Potatoes and Carrots in the Oven

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made easily.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is leaner and chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective and has a neutral flavor.

Preheat the oven to 350°F.

In a glass measuring cup, mix 1 packet of Lipton onion soup mix, 1 can of cream of mushroom soup, and several splashes of Worcestershire sauce.

Add water to the mixture and stir until combined.

Trim excess fat from the chuck roast and season both sides with kosher salt and black pepper.

Coat the roast with flour on both sides.

Heat olive oil in a Dutch oven on the stovetop.

Sear the roast in the Dutch oven for 2-3 minutes on each side until browned.

Add the soup mixture to the pot and fill with water until the roast is covered.

Stir to combine the soup mixture with the water.

Cover the Dutch oven and place it in the preheated oven for 1 hour.

After 1 hour, peel and cut up about 5 potatoes into large chunks and add them to the pot.

Cover and return to the oven for 30 minutes.

Prepare the carrots by peeling and cutting them into large chunks.

After 30 minutes, add the carrots to the pot and stir.

Cover and return to the oven for 1 more hour.

Check the meat for doneness and pull apart the pot roast into chunks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens