Carol's Pot Roast

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 3 -4 lbs beef chuck roast
• 2 tablespoons flour
• 1 (1 1/2 ounce) bag dry onion soup mix
• 1 large fresh onion (chopped)
• 8 -10 carrots (cleaned, pealed, cut into 3-4 pieces)
• 8 idaho potatoes (pealed, cut into chunks)
• 2 tablespoons cornstarch
• salt & pepper

Recipe

• 1 season both sides with salt and fresh ground pepper.
• 2 flour the meat thoroughly using a mallet to pound the flour into the meat.
• 3 brown the meat in a frying pan.
• 4 put the meat in a cooking bag.
• 5 add water along the side of the beef-(around 2 cups depending on the size of the beef).
• 6 add 2 tablespoons flour to the water.
• 7 add ½ bag of dry onion soup mix to the top of the meat.
• 8 add the chopped onion.
• 9 cook in oven for 2-2½ hours @350 degrees.
• 10 open bag, add carrots and potatoes.
• 11 then add the rest of the dried onion soup mix.
• 12 close bag and cook for 1-1½ hours or until done.
• 13 drain some of the liquid into a small pot, and then thicken the liquid with a mixture of corn starch and water.
• 14 open the bag and cut the meat into serving portions.
• 15 serve the meat, carrots and potatoes on a plate and top with the meat gravy.
• 16 note: use the same recipe to cook short ribs of beef.