Pot Roast in the Oven with Potatoes and Carrots 🍖🥩🥔🥕🍠🧅 | Onion Soup Mix Recipe👨‍🍳

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Preheat the oven to 350°F (175°C).

Season the chuck roast with salt and pepper.

Heat 1-2 tablespoons of canola oil in a skillet over medium-high heat.

Brown all sides of the chuck roast for about 12 minutes total, flipping every 4-5 minutes.

Deglaze the skillet with 1 cup of dry red wine, scraping up the browned bits from the bottom.

Cut up about 4 pounds of potatoes, carrots, onions, and celery into similar sizes.

Place the cut vegetables in a 9x13 casserole dish, ensuring they touch the bottom.

Pour the red wine mixture over the vegetables.

Add 1 packet of onion soup mix to the liquid and mix well.

Add 4 tablespoons of worcestershire sauce to the mixture.

Sprinkle in 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of black pepper.

Pour in 2 cups of homemade vegetable stock to wash down the spices and mix everything together.

Cover the casserole dish with foil and bake at 350°F for 2 hours.

After 2 hours, remove the pot roast from the oven and baste it with the cooking liquid.

Return the pot roast to the oven uncovered and cook for an additional 40 minutes.

Turn off the oven and let the pot roast sit uncovered for another 20 minutes.

Serve the pot roast with the vegetables and pan juices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary