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Savory Pot Roast

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Savory Pot Roast
Prep Time
10 mins
Cook Time
2 hrs 30 mins
 

This recipe is almost identical to our Clay Pot Roast recipe, however this recipe uses a dutch oven.

Course: Main Course
Cuisine: American
Keyword: dutch oven pot roast recipe, pot roast recipe
Servings: 6 servings
Author: Randy
Ingredients
  • 3-3.5 lb. boneless pot roast
  • 1 packet Lipton dry soup mix (choose your favorite beef flavor)
  • 2 cups water
  • 1 can cream of mushroom soup
  • flour (to thicken)
Instructions

  1. In your dutch oven, brown your roast.

  2. Add soup mix, soup and water.

  3. Simmer covered for 2 1/2 hours (until the meat is tender), turning occasionally.

  4. Blend about 1/4 cup water with 2 1/2 Tbsp. flour and stir into the gravy.

  5. Bring to a boil, then simmer, stirring constantly until thickened (about 5 minutes).

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Quick and Easy Pot Roast

Roast And Potatoes
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Quick and Easy Pot Roast
Prep Time
7 mins
Cook Time
1 hr 30 mins
 

I was in the refrigerator the other day and realized that I needed to cook my pot roast that day or freeze it. I can't stand to freeze roast. It never tastes quite as well when you cook it after it has been frozen. It was late in the day and I didn't have time to cook it in the clay cooker, so I decided to try something new. I came up with this recipe and loved the outcome. Recipe is a little spicer the second day, especially with the potatoes.

Course: Main Course
Servings: 6
Author: Tracy
Ingredients
  • 2 – 2.5 lb. pot roast
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. thyme
  • 2 tsp. basil
  • 1 tsp. smoked paprika
  • 1 tsp. pepper
  • 1/2 tsp. salt
  • 1/4 cup water
  • 6 medium baking potatoes (washed, peeled and cut into pieces)
  • 1 oven bag
  • 3 carrots (washed, peeled and cut into pieces) – optional
Instructions

  1. Preheat oven to 350° F.

  2. Wash, peel and cut your potatoes into pieces. (Can also add carrots if you want. If you add carrots, reduce the number of potatoes to 3 to make sure everything fits in the oven bag.)

  3. Mix garlic powder, onion powder, thyme, basil, smoked paprika, pepper, salt and water together in bowl and put aside.

  4. Place opened oven bag in a 13×9-inch baking pan or dish.

  5. Place roast and vegetables into bag and pour seasoning/water mix over the roast and potatoes.

  6. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.

  7. Bake in lower half of oven 1.5 hours. If your oven cooks fast, you may want to check sooner. Remove from oven. Let stand 5 minutes. For a larger roast, cook for 2 hours.

  8. Cut open bag. Spoon pan juices over roast and potatoes and serve.

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