Pot Roast is something you can’t rush, but with a little bit of patience, the end result is To Die For. The beef becomes fork-tender and develops a savory depth of flavor unique to slow-cooked beef. Plus, it turns into fall apart deliciousness.
Melt-In-Your-Mouth Pot Roast
A 3-4 lb chuck roast will yield about 6-8 servings
3-4 lb chuck roast
1 pkg of Beefy Onion soup mix
1 to 1 1/2 lb of raw baby carrots
1 heaping spoonful of corn starch
4 cups of water
1. Preheat the oven to 300 degrees. Then, take your roasting pan or dutch oven and add the roast. Sprinkle the carrots all around the roast. It’s okay if they are piled and not flat against the bottom of the pan.
If your family is addicted to cooked carrots, go with the 1 1/2 lbs of baby carrots. Because in our family, you can never have enough carrots in a pot roast. There is NEVER enough.
2. Mix up the beefy onion soup mix in 2 cups of hot water.
3. Pour the soup mix onto the roast and carrots.
4. Take a heaping spoonful of corn starch and mix with 2 cups of COLD water. This will thicken the soup mix into a lovely gravy.
If you use hot water, the corn starch will resist and fight you and turn into blobs.
5. Add the corn starch and this is what it’ll look like all mixed together — kind of a cloudy soupy-ness.
6. Bake at 300 for about 4 hours. (For a smaller size, aim for 3 to 3 1/2 hours.) Do not check the pot until about the 3 1/2 hour mark. Sometimes I turn the oven up to 325 or 350 if the meat is still a bit tough at 3 1/2 hours and continue cooking for another 30 minutes to 1 hour.
7. The meat should be so tender you should be able to easily smash it apart with just a pancake spatula. It should just fall apart when you touch it. If it’s still tough to do that, put in back in the oven for another 1/2 to 1 hour.
I’m gonna be honest here. There are times I’ve forgotten I had a pot roast in the oven. You would think the amazing smell would clue me in, but no, I’m an idiot sometimes. I’ve let it go to 5 hours before, and it still came out perfect. So, if you get home late or something happens and you let it go for longer, it will still be delicious.
Did you notice I didn’t include potatoes in this recipe? It seems roast recipes always have you throw in potatoes. It’s much easier to just cut them up and thrown them in the pot along with the carrots, but I just don’t like them that way.
I’ve found my cream cheesy mashed potatoes are amazingly wonderful with this pot roast recipe, more so than any roasted potatoes ever could hope to be. Plus, there is nothing like piling on the meat and carrots over mashed potatoes with a little bit of gravy and eating all 3 in one bite. My mouth is watering just thinking about it.
**I have made this recipe in the crock pot as well. I make the exact same recipe, but cook it on High for 8 to 10 hours. This is a great recipe to throw in the crock pot before leaving for the day, and then returning to find it perfectly finished at dinner time. However, I’m not a morning person, so I’m not always organized or awake to get it going in the crock pot early enough. So, I tend to usually go with the oven method. I find it’s much easier to remember dinner about 2 o’clock in the afternoon as opposed to 8 o’clock in the morning
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