Melt In Your Mouth Pot Roast

Today’s the day for the Good Old Fashioned Recipe Blog Swap! Julie {White Lights on Wednesday}, Kelley {Miss Information} and Rachel {i love my disorganized life} have paired up 30 incredible bloggers to trade blogs for the day.

I am so glad you are here today! I want to introduce to you Stephanie from The TipToe Fairy! She is bringing us a fabulous recipe and I can’t wait for her to share it with you! We are switching blogs today, so make sure you check out both blogs to see what exciting recipes we swapped!
I’m Stephanie from The TipToe Fairy, and today I get to be the guest blogger over here for Nancy at The Bitter Side of Sweet for this great recipe blog swap. I’m so excited! This is my first time ever guest blogging.
My recipe today is a super easy Melt-in-Your-Mouth Pot Roast. Seriously. Super. Easy. It’s one of those great recipes you can fix, throw in the oven, and forget about for 3 or 4 hours. Plus, everyone loves it! When I serve this to my family, seconds are usually requested and every plate is almost always licked clean.
For this recipe you’ll want a chuck roast. Chuck pot roasts have more fat, and thus more flavor, than those from the round. This type of roast also contains more connective tissue, making them less tender. This is why it’s important to cook this type of meat at a low temperature for a long period of time.

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.
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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

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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.

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2. Mix up the beefy onion soup mix in 2 cups of hot water.

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3. Pour the soup mix onto the roast and carrots.

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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.

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5. Add the corn starch and this is what it’ll look like all mixed together — kind of a cloudy soupy-ness.

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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.

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And now you have a perfectly tender, melt-in-your-mouth roast with carrots and gravy straight from the same pan. Your family will love this, and will never know you didn’t slave away for hours making it.


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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