Country style, one pot, pot roast & gravy.
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- chuck roast
- 4 small
- potatoes, peeled and cut into chunks
- carrots, scrubbed with vegetable scrubber and cut into chunks or halves
- 1 medium
- 3 clove
- 1 can(s)
- cream of mushroom soup
- 1 pkg
- dry onion soup mix
- worcestershire sauce
- 1/2 can(s)
- sprinkle of onion powder and garlic powder.
How to Make Country style, one pot, pot roast & gravy.
- 1Preheat oven to 400 degrees. Place chuck roast in roasting pan and season with a dash of worcetershire sauce, a small sprinkling of onion powder, garlic powder and black pepper on both sides of meat. Place package of dry onion soup mix on top, add cream of mushroom soup, 1/2 can of water, chopped onions and garlic. Cover roasting pan tightly with foil and bake for about an hour and half until meat is almost tender but still somewhat firm. (Depending on the size of roast you have; you may need to cook a little longer than that.) After that, add the carrots that have been scrubbed with vegetable scrubber and cut into chunks or cut in half. Then add potatoes that have been peeled and cut into chunks. Cover tightly with foil again and cook for another 45 minutes or until carrots and potatoes are tender. Serve with hot rice and rolls. This dish makes it's own gravy for rice, or you may serve as is without rice.