Pot Roast
Description
Dad's pot roast — a chuck or rump roast stuffed with garlic slivers, browned all over in olive oil, then braised in a Dutch oven with onion soup mix, wine-deglazed drippings, carrots, potatoes, and mushrooms at 300°F for 2–2½ hours until fork-tender. Basted several times during cooking so the onion soup mix creates a rich, savory gravy.
Ingredients
Instructions
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Preheat oven to 300°F.
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Peel garlic into slivers. Slice holes into the roast and insert garlic. Season with salt and pepper. Dredge in flour.
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Heat olive oil in a deep Dutch oven with a lid. Brown all sides of the roast well. Remove.
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Add sliced onion and 3 Tbsp. flour to the pan drippings. Sauté for 5–6 minutes.
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Deglaze the pan with white wine, scraping the bottom and sides.
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Return roast to the pot. Sprinkle onion soup mix over the roast.
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Add carrots, potatoes, and mushrooms around the roast. Add 1 cup water. Sprinkle with rosemary. Cover tightly.
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Bake at 300°F for 2–2½ hours, basting roast 2–3 times and adding water as needed to maintain a gravy consistency.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 440kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 6g30%
- Cholesterol 120mg40%
- Sodium 480mg20%
- Total Carbohydrate 28g10%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 42g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Baste the roast 2–3 times during cooking so the onion soup mix flows down into the gravy — this is what builds the rich, savory flavor of the finished dish.
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