If you are looking for a full-proof pot roast recipe, this is it! I like my roast tender, but not stringy or falling apart. I also highly reccommend roasting veggies in an iron skillet...they are beautiful and SO delicious!

MELISSA’S POT ROAST

1 (3 to 4 lb.) chuck roast

1 (12-ounce) can beer

1 envelope Lipton onion soup

Salt, pepper, garlic powder & onion powder

1 tablespoon Olive oil

½ cup water & 1 heaping teaspoon cornstarch (this is to thicken the gravy after the roast is cooked)

Pat the roast dry with paper towels.  Season both sides of the roast generously with the salt, pepper, onion powder and garlic powder.  Heat the olive oil in a large oven-proof Dutch oven with a tight-fitting lid.  Place the roast into the Dutch oven with the heated oil.  Sear the roast for 2 to 3 minutes and flip it on the other side and sear another 2 minutes.  Remove from heat.  Sprinkle the onion soup mix evenly over the roast then carefully pour the beer all around the roast and a little on top of the roast.  Cover and place in a 300 oven for 3 hours.  Remove from the oven and carefully remove the roast onto a cutting board.  I use 2 big spatulas to lift it out.  Let it rest for 10 minutes.  While the roast is resting, Heat the drippings from the roast on the stove until it comes to a boil.  Stir cornstarch into the water and pour into the drippings.  You may want to taste it and add more seasonings if you like.  Next, slice the roast (I like to use my electric knife).  Place the slices of roast back into the gravy, cover and place in the oven for 30 more minutes.  It will be delicious and tender!   This roast is wonderful with roasted veggies.  Serves 6.  See recipe below.

ROASTED VEGGIES IN A CAST-IRON SKILLET

4 carrots, cleaned and cut into 1” pieces

8 red new potatoes, cleaned and quartered

1 small onion, cut into large pieces

1 lb. clean whole mushroom

2 tablespoons olive oil

1 teaspoon salt

1 tablespoon pepper

2 teaspoons sugar

Place all the veggies into a large bowl and add seasonings and olive oil and toss well, making sure all veggies are coated with the oil.  Place veggies in a large black cast-iron skillet and bake at 400 for 50 minutes or until veggies are tender.  I love the flavor of these vegetables so much better than just cooking them in the same pot as the roast.  Serves 6.  Enjoy!