Easy Beef Pot Roast Dinner Recipe
Simple Recipe for Chuck Roast with Browned Carrots & Potatoes
This extremely easy recipe for Beef Roast with Browned Carrots and Potatoes will give you a flavorful, juicy, tender roast every single time, without fail.
Easy Oven Beef Pot Roast Recipe
Serves: 4
Time to Table: 2 ½ hours
Ingredients
- 3 lb. beef chuck roast (can also use round roast)
- tenderizer
- 2 cups of water
- 1 package beef onion soup mix
- 1 cup red wine
- 1 tbsp extra virgin olive oil
- 4 garlic cloves
- 8 oz fresh sliced mushrooms
- 2 lb. bag of baby carrots
- 12 – 16 medium red potatoes
- ½ medium white onion
- corn starch
Starting Roast
- Preheat oven to 375 degrees F.
- Sprinkle tenderizer on beef. Then stab into beef with a fork. Do this to both sides of roast.
- Slice each clove of garlic into 4 slivers lengthwise. Cut equidistant slits into roast and insert slivers so that garlic is evenly distributed throughout roast.
Searing Roast
- Preheat a frying pan with 1 tbsp of extra virgin olive oil.
- Sear each side of the roast for 2 minutes. (This step is vital in sealing the moisture inside the meat, resulting in a delicious, juicy roast).
Preparing Other Initial Ingredients
- Dissolve onion soup mix with in 2 cups of water.
- Cut ½ onion into long slivers aproximately ½ inch wide.
- Place seared roast, rehydrated soup mix, onions and cup of wine into covered roasting pan and start baking in oven.
- Set timer for 2 hours.
Preparing Vegetables
- Wash and quarter the red potatoes. (The end product is great and extra nutritious is you leave the skins on, however, if you do not like potato skins, go ahead and peel prior to quartering).
- Place quartered potatoes, sliced mushrooms and baby carrots into a big bowl and set aside.
- When 45 minutes of cooking time remains, add the potatoes, mushrooms and carrots to the roast. At this time, use a ladle to pour the juices over all of the contents of the roasting pan.
Finishing Up and Making Gravy from Scatch
- After the roast has cooked for 2 hours, remove roast, carrots, mushrooms, potatoes and onions from roasting pan. Slice the roast and arrange the food on a large serving platter.
- Cover with tin foil and place on stovetop. (The heat left in the oven will help keep the covered food warm while you make the gravy).
- Place the roasting pan, still containing liquid and drippings, right on top of the stove. Turn burner on high heat so that liquid boils.
- With a sifter, slowly add corn starch while continuously whisking. Remember gravy will thicken even more as it cools, so stop adding cornstarch when you see gravy beginning to thicken.
Preparing Your Plate
It may sound a bit strange, but the most delicious way to prepare your plate is to mash up your serving of potatoes and carrots mixed together with butter, salt and pepper. Cover the slices of roast with gravy and enjoy! A dinner salad is a nice addition to round out the meal.
More Recipes
For more delicious recipes from this author, see the articles Curried Cranberry Chicken Salad, Garam Masala Spinach Daal, Easy Breakfast Recipes and Banana Buckwheat Pancakes (fruit, yogut & whole grains).
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