Rating: 4.26 stars
39 Ratings
  • 5 star values: 20
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

This is an easy recipe for a very tasty roast with vegetables and it's own gravy.

Recipe Summary

prep:
15 mins
cook:
2 hrs 30 mins
total:
2 hrs 45 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Lightly coat the beef chuck roast with margarine. Sprinkle onion salt, garlic salt, white and brown sugar and one package of gravy mix over the roast.

  • In a large roasting pan, spread a layer of potatoes and carrots on the bottom of the pan. Sprinkle 2/3 package of the gravy mix over the potato layer. Place the prepared roast on the bottom layer of potatoes and carrots. Surround the roast with the remaining potatoes and carrots, and sprinkle on the remaining gravy mix. Add the remaining margarine and the water to the pan.

  • Cover and bake in the preheated oven for 30 minutes. Reduce temperature to 300 degrees F (150 degrees C) and continue baking for 2 hours and 15 minutes, or to desired doneness.

Nutrition Facts

577 calories; protein 25.8g; carbohydrates 59.3g; fat 26.7g; cholesterol 80.6mg; sodium 1192.1mg. Full Nutrition
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Reviews (30)

Most helpful positive review

Rating: 4 stars
10/02/2004
I really, really wanted this to be a 5-star recipe, but it just wasn't. The beef and the veggies were yummy, but my husband took a bite and said, "Hmmm... The gravy's sweet." In husband-talk at my house, that means, "Why did you ruin the gravy with all that sugar?" (He tries to be nice about it.) He liked the beef, but he only took about 2 bites of his rice with the gravy. (Please note that I did rub the sugar directly onto the roast, along with the other spices, but in cooking, all of the sugar ran into the gravy, which I expected.) I also found the butter rubbed on the roast to be excessive, and I found myself trying to skim a HUGE layer of fat off of the top of the gravy when the roast was done. I don't think the butter contributed a whole lot to the recipe. This is a good starter recipe, though, and I may try it again minus the butter and sugar. I liked the mix of onion, garlic, and brown gravy powder. Just a little too sweet and fatty. Thanks, though! Read More
(36)

Most helpful critical review

Rating: 3 stars
11/26/2004
I thought the recipe was a little too sweet. I don't know what I did wrong but there didn't seem to be that much sauce and it burned. Read More
(5)
39 Ratings
  • 5 star values: 20
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
10/02/2004
I really, really wanted this to be a 5-star recipe, but it just wasn't. The beef and the veggies were yummy, but my husband took a bite and said, "Hmmm... The gravy's sweet." In husband-talk at my house, that means, "Why did you ruin the gravy with all that sugar?" (He tries to be nice about it.) He liked the beef, but he only took about 2 bites of his rice with the gravy. (Please note that I did rub the sugar directly onto the roast, along with the other spices, but in cooking, all of the sugar ran into the gravy, which I expected.) I also found the butter rubbed on the roast to be excessive, and I found myself trying to skim a HUGE layer of fat off of the top of the gravy when the roast was done. I don't think the butter contributed a whole lot to the recipe. This is a good starter recipe, though, and I may try it again minus the butter and sugar. I liked the mix of onion, garlic, and brown gravy powder. Just a little too sweet and fatty. Thanks, though! Read More
(36)
Rating: 5 stars
10/18/2003
This was so good! I'll never make pot roast any other way again! I used real butter instead of margarine and Knorr brand brown gravy mix. And I think next time I'll use a larger roast (6 lbs maybe) since we had a ton of leftover veggies (but they were goooood). The roast was tender and juicy and the seasoning was just right. If you like the juxtaposition of slightly sweet and salty then this recipe is for you! Read More
(19)
Rating: 5 stars
01/25/2004
We loved the flavors! I didn't cook the potatoes with the roast. We wanted mashed potatoes instead. I also left the carrots in bigger chunks instead of diced. The sweet and salty were a great combination. I wasn't sure at first but my family requested that I make it again and again! Thanks for the recipe. Read More
(19)
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Rating: 5 stars
07/30/2003
My husband was not very thrilled when I told him we were having roast. All the other roast that I did before never seemed to turn out. This one was great! I added slivers of garlic inside the meat and added pepper. Its a keeper! Read More
(13)
Rating: 5 stars
01/15/2004
Perfect basic recipe. I think I like the smaller roasts better though especially since I had to cram the huge thing into my 5 gallon stockpot! I was a bit skeptical about the instant gravy but man did it taste better than my bland lumpy cornflowery version! Read More
(10)
Rating: 5 stars
05/16/2007
By far the best pot roast I've ever had! Thank you for sharing it! Read More
(7)
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Rating: 5 stars
01/01/2003
My family really enjoyed this recipe! L. Heimbaugh - Illinois Read More
(7)
Rating: 5 stars
09/28/2004
Although I didn't reduce the temp (oops)and I omitted the potatoes because we wanted mashed the roast came out tender and juicy and my husband loved it too! I will make it again. I didn't use the butter I just sprayed butter flavored cooking spray onto the meat prior to the spices etc...worked fine. Read More
(7)
Rating: 5 stars
01/14/2003
Very good recipe. Great teste! A few less potatoes and carrots makes a more balanced meal. Or douubling the meat. Read More
(6)
Rating: 3 stars
11/26/2004
I thought the recipe was a little too sweet. I don't know what I did wrong but there didn't seem to be that much sauce and it burned. Read More
(5)