Pot Roast in Onion Gravy

Pot roast may be intimidating to make, but takes very little effort. It does take some time, mostly unattended while simmering. I started this pot roast just after breakfast, and it was ready for lunch. When I made this recipe, I also sauteed some vegetables as a side dish. Mashed potatoes would also be a great side dish for this pot roast.

When I made this recipe, I found a chuck roast that was slightly under three pounds. Any size roast will work, but larger roasts might require longer cook time. This recipe makes a hearty meal and excellent leftovers. The onion gravy adds a nice flavor and is so easy.

Pot Roast in Onion Gravy 

• 3-4 pound boneless chuck or round roast of beef
• 2 cups water
• 1 envelope onion soup mix
• 2 Tbsp. flour

In a Dutch oven or heavy saucepan, brown meat well. Add two cups water and onion soup mix. Simmer, covered, for three hours or until meat is tender, turning occasionally. Blend flour with 1/4 cup water; blend into gravy and cook until thick. Allow the meat to cool for a few minutes before slicing. Enjoy!