This is definitely a Sunday dinner kind of roast, but we had it on Tuesday night. It is oh so good, just like a roast that would have been on Grandma’s table! For years I thought that my family simply didn’t like pot roast. Now I know better…they just didn’t like how I cooked roast. Thank you Mary for pointing me in the right direction!! Hands down, this is the very best roast I’ve ever cooked!
We went to church with my mother-in-law a few weeks ago. We had a wonderful lunch in the fellowship hall after the service. Greg’s cousin, Mary, had cooked the best roast! So before we left church I made sure to find out exactly what she did. Here is her recipe, I only added bell pepper.
- 4 lb. chuck roast
- 2 tbsp. vegetable oil
- kosher salt
- freshly ground black pepper
- garlic powder
- all-purpose flour
- 1 onion, sliced
- 1 bell pepper, sliced (optional)
- 1 (10¾-oz.) can cream of mushroom soup
- 1 envelope Lipton Beefy Onion Soup Mix
- Preheat oven to 250 degrees.
- Sprinkle roast with salt, pepper and garlic powder on all sides. Coat with flour, set aside.
- Mix cream of mushroom soup and soup mix together in a bowl and set aside.
- Heat the oil in a large Dutch oven. Add roast and sear on all sides over medium high heat.
- Add onions and bell peppers and pour soup mixture on top of roast. Cover and place in 250 degree oven and bake for 4 hours.
- With 2 forks break apart, stir to coat with gravy and serve.