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Pot Roast

September 27, 2011

Yesterday was a dreary rainy/cold day here so I figured it was the perfect time to try my first pot roast. I must say it turned out really well and is probably the easiest meal ever as  you just stick it in the oven (or even slow cooker) and just let it be for a few hours. I was excited to finally use my fabulous dutch oven that I got from the best mother-in-law ever! 🙂

Pot Roast


  • 1 boneless chuck roast – mine was 3 pounds
  • Carrots
  • Onion
  • 2 cans beef broth (or beef bouillon cubes, or chicken broth if that’s all you have too)
  • 1 package dry onion soup
  • Potatoes (if desired – I made mashed potatoes instead)
  • Salt and pepper


  • Preheat oven to 275.
  • In a large dutch oven (or skillet if using slow cooker), heat up pan over medium high heat and add about 1 T of oil
  • Generously salt and pepper meat
  • Place roast in the pan and sear on all sides – about 4 minutes each side. You can also sear the veggies a little too if you like (I did)
  • Remove meat from pan and pour in 1 can beef stock and scrape any brown bits from bottom of pan.
  • Place meat and veggies back into pan, add additional beef stock and dry onion soup. The liquid should come to about half up the roast so use less or more depending on the size of your roast.
  • Place lid on the dutch oven and place in oven for 3 hours for a 3lb roast – if larger go at least 4 and then start to see if it is done.
  • When done, remove roast and cut or shred up, removing any fat. It should be falling apart. Serve with the veggies and enjoy!
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