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French Onion With Pot Roast And Veggies

DerbyChef's picture
Cooking a pot roast in a dutch oven.
  Chuck roast 5 Pound
  Potatoes 6 Small
  Carrots 2
  Celery ribs 4
  Onions 2 Small, quartered
  Water 3 Cup (48 tbs)
  French onion soup mix 1 Ounce
  Black pepper 1⁄2 Teaspoon
  Onion powder 1 Tablespoon
  Garlic 1 Teaspoon
  Marjoram 2
  Butter 1 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Kitchen bouquet 1 Teaspoon
  Non stick cooking spray 1
  Salt To Taste

Preheat oven 350 degrees.
Mix French Onion Mix and water together and then set aside.
Peel potatoes and place into a bowl of cold water then set aside.
Clean, peel and cut carrots, celery and onions then set aside in a large bowl.
Rinse roast.
Spray the inside of the Dutch oven with the non stick cooking spray. Then melt the butter in Dutch oven over medium high heat.
Once butter is melted add the roast. Brown the roast on top and bottom, season both sides with black pepper.
Once roast is browned remove from the Dutch oven and place on a clean plate.
Stir the flour into the roast’s drippings until drippings form into pea size balls.
Then stir in onion soup mixture. Continuously stir until drippings dissolve.Stir in remaining seasonings.
Return the roast back into the Dutch oven, and then add all vegetables except for the potatoes. Submerge vegetables and meat in the sauce.
Cover the Dutch oven then place into your oven and cook for 1 hour 45 minutes; periodically checking for liquid levels, roast and vegetable tenderness. Drain water from potatoes and add into the Dutch oven around the roast where the sauce is highest.
Continue to cook roast until it is fork tender.

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Recipe Summary

Difficulty Level: 
Main Dish
Onion, Vegetable
This delicious pot roast recipe is sure to remind you of your childhood days. The chef here provides simple instructions to make scrumptious French onions combined with chuck roast and veggies. Very simple to put together and is perfect for a chilly day!

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French Onion With Pot Roast And Veggies Recipe Video