TINA'S POT ROAST RECIPE
This tender pot roast is a hearty, "feel good" meal, so I decided it was a good one to share with Michelle's family. It's also kid-friendly. Even picky eaters usually gobble it up. The last time I made this for my family, the gravy was so tasty that we poured it over the entire meal-meat, carrots, and potatoes!-Tina Meyer, Lake Orion, Michigan
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. In a small bowl, whisk water, gravy mix, dressing mix, soup mix, garlic powder and pepper until blended; add to pan. Bring to a boil. Bake, covered, 1-1/2 hours.
- Add vegetables; cook 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender. Skim fat if necessary.
- Yield: 8 servings.
- Originally published as Tina's Pot Roast in Taste of Home
- November 2013
- Nutritional Facts
- serving equals 450 calories, 18 g fat (6 g saturated fat), 111 mg cholesterol, 907 mg sodium, 33 g carbohydrate, 3 g fiber, 37 g protein.
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