Friday Favorite: Oven Pot Roast
- 3 Lb Beef Chuck Roast
- 1 Can of Beef Broth
- 1 Package Lipton Onion Soup Mix
- 1/2 Lb Baby Carrots
- 4 Cubed Potatoes
- 1/2 Tbsp Garlic Powder
- 1 Cup of Water
Preheat the oven to 325*.
This can be done by using oven bags, dutch oven, or a simple 9×13 baking dish. I will say that I think the dutch oven or oven bags would be the easiest way to do this; however, I was in a rut and had to go with the 9 x 13 dish and lined it with foil to keep the liquid in.
Place your roast in the cooking dish of your choice, then pour the Lipton soup mix and garlic powder over it. I usually rub this in to be sure the roast is covered with it, then I pour in the beef broth. This will go in the oven for 1 1/2 hours.
Once it has been in the oven 1 1/2 hours, remove and add the carrots, potatoes, and water. Place back in the oven for another 1 1/2 hours.
If you would like this to be more juicy and tender you can decrease the heat to 275* and cook for 5 hours instead.
I thought this was the perfect roast and although it was not as easy as the Slow Cooker Pot Roast, it was just as tender and juicy. I enjoyed this a bit more as I do not particularly care for my roast to completely fall apart when I pick it up, I like it to be tender but not too tender.
I hope you enjoy this week’s Friday Favorite and alternative way to fix it!
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