Iowa-Style Pot Roast
My farmer husband's pot roast recipe he grew up on (as opposed to my Indiana childhood)
Equipment
- Roaster pan
Ingredients
- 2-3 lb Chuck roast
- 1 Onion, quartered
- 1 packet Onion soup mix
- 4-5 Carrots, large chunks, peeled
- 4-5 Potatoes, large chunks, peeled
- Salt and pepper, to taste
Instructions
- Preheat oven to 300℉.
- Quarter the onion and place spread out in empty, dry roaster pan.
- Place chuck roast over top of the onion pieces.
- Sprinkle the onion soup mix over top of the roast.
- Fill pan with water, coming up the sides of roast about 70%. Do not cover over the dry mix! It should be left undisturbed on top of the roast.
- Cover the roaster pan (with a lid or foil) and place in preheated oven. Cook for 3-4 hours.
- In the meantime, prep the carrots and potatoes.
- About an hour prior to dinnertime, add the carrots and potatoes in to the water surrounding the roast. Cover. Place back into oven and increase temperature to 375℉.
- When finished, the carrots and potatoes should be easily pierced with a fork and the roast should be falling apart tender.
- Salt and pepper, to taste, and serve!