Delicious Oven Pot Roast

• oil3 -4 tablespoons
• beef chuck roast or blade roast↗1

  (4 -5 lb)

• seasoning salt (or use white salt) (optional)1⁄2 teaspoon
• ground black pepper↗1 -2 teaspoon
• garlic powder↗1 teaspoon
• cream of mushroom soup or cream of chicken soup, undiluted1 can

  (10 3/4 ounce)

• Worcestershire sauce↗1 tablespoon
• fresh minced garlic (or to taste)2 tablespoons
• medium onion (sliced or chopped)1
• large carrots, cut in large pieces↗4
• lipton dry onion soup mix1 package

  (you can use 2 packages if desired)

• low sodium beef broth (or use water or beer)↗1 cup
• small white button mushrooms↗1 lb
• small whole potatoes, peeled↗6 -8
• large carrots, peeled and cut into thirds↗4
• tablespoons flour↗2 -3
• cup water↗1⁄4

Step-by-step instructions

1. 1

   Season the roast with seasoned salt, black pepper and garlic powder.

2. 2

   Heat oil in a Dutch oven.

3. 3

   Add in the roast and brown on all sides; drain fat.

4. 4

   In a large bowl combine the 2 cans mushroom soup, Worcestershire sauce, fresh garlic, sliced onion, dry onion soup mix and 1 cup low-sodium beef broth (or water or beer) add to the roast; bring to a boil and cook stirring a couple of times for about 20 minutes.

5. 5

   Add in the fresh mushrooms, whole potatoes and carrot chunks.

6. 6

   Reduce the heat to medium-low then cover and cook until the roast is tender or you may cook in the oven at 350 degrees F (cooking time will vary it may take from 3-5 hours depending on the size of roast you are using, cook until tender).

7. 7

   Check the veggies after 1 hour of cooking if they are done then remove to a large bowl and continue to cook the roast.

8. 8

   Remove the roast from the Dutch oven (leave the juice in the pot and simmer on low heat).

9. 9

   Stir together the flour and 1/4 cup water until smooth.

10. 10

    Stir the flour/water mixture in with the simmering liquid in the pot; cook stirring until mixture boils and thickens.

11. 11

    Serve the roast with veggies and gravy.